Add the kabocha squash to the baking sheet, drizzle with olive oil and toss with salt and pepper (to taste).
One tweak I made was to add fresh lemongrass and
I added some kabocha squash.
Not exact matches
I only
added a little bit more Parmesan, chives and I used
Kabocha pumpkin (the only kind of pumpkin available in Tokyo...) Thanks for the recipe!
I might
add some roasted
kabocha squash next time because, being honest, what recipe doesn't benefit from winter squash!
If you have other winter squash you like playing around with — butternut squash,
kabocha, etc. — feel free to use them in this recipe just the same: roast, mash, and
add.
Roasted
kabocha squash is
added, along with poached eggs.
-LSB-...] quinoa skillets, and couscous pilaf, I have also
added it to tofu chowders, sweet potato hummus, balsamic roasted veggies,
kabocha squash flatbread, curried - mustard dressing, raw pineapple rice and more recently tofu -LSB-...]
1 1b Brussels sprouts, trimmed and halved 1 medium
kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't
add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)
Just made this with a
Kabocha squash and white corn, subbing asafoetida for the aniseed, and
adding a 1/4 tsp of black pepper.
Add chickpeas,
kabocha squash and chard and stir for 2 — 4 minutes until vegetables are heated through and the flavors are absorbed.
In each of 4 serving glasses,
add about 1 tablespoon of the
kabocha.
Add the cayenne,
kabocha, tamarind liquid, fish sauce and the remaining water.