Sentences with phrase «about kabocha»

Sure, you might know butternut squash, but what about kabocha?

Sure, I could have settled on a buttercup squash 5 autumns ago, but all this hooplah about the kabocha (which is pronounced ka - boke - ah) all over the bloggernet wouldn't allow it.

Not exact matches

After about a year of looking, I finally landed my foodie little paws on a kabocha squash.

I LOVE the stuff, and as I talked about here and here, Kabocha Squash Toast is my favorite restaurant dish in all of -LSB-...]

I do hope you figured out by now that Union Square Greenmarket, one of the biggest ones in the nation, has just about every squash you can imagine... including kabocha!

To make the soup, preheat your Compact Oven to 400 ° F. Roast wedges of the kabocha and apple cubes for about 45 minutes to an hour, until easily pierced with a fork.

2 small butternut, kabocha or acorn squash (about 1 pound each), halved lengthwise, seeded, and bottoms trimmed to lie flat if needed

How would I know which of these contain lectins and whether they are high or low in lectins... I can go with the almost no lectin regime, but... giving up the hot stuff???? Also Dr. Gundry says pumpkin is high in lectin and should be avoided... what about peeled, de-seeded kabocha squash or butternut squash?

A kabocha squash was stuffed with herbs, sealed with sourdough crust, and roasted whole to serve with cranberry compote, caramelised pumpkin seeds, and maple - bourbon sauce that tasted like everything pure, earthy, and festive about Autumn.

Focaccia Topping: Rosemary Roasted Pumpkin + Feta / Olives 1/2 small kabocha squash, pumpkin, or butternut squash, peeled and cut into cubes about 1 - 2 cm x 1 - 2 cm (about 3.5 cups).

115 grams (8 tablespoons) unsalted butter (that's 1 stick to Americans) 170 grams gluten - free all - purpose flour 1 teaspoon psyllium husk 1 teaspoon baking soda 1/2 teaspoon Saigon cinnamon 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon kosher salt 140 grams (about 1 cup) brown sugar 150 grams soft goat cheese 240 grams (about 1 cup) roasted kabocha squash puree (see below) 1/2 cup milk (you can use any milk that works for your family) 1/3 cup maple - roasted pumpkin seeds (optional) 1/3 cup chopped apple (optional) 2 tablespoons raw sugar (optional)

That food looks delicious and am thinking about ways to create that kabocha (my favorite squash) pasta at home.

6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3 slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter squash, such as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth

1 large winter squash (about 2 1/2 pounds), such as butternut or kabocha, peeled, seeded, and cut into 2 - inch pieces

1 medium pumpkin, peeled, seeded, and cubed, yielding about 4 cups (Feel free to use other types of winter squash such as butternut, kabocha, or red kuri).

Shin is also an excellent cook — and while he was preparing this delicious, traditional kabocha squash dish for me, he shared many wonderful stories about Japan and Japanese history and culture.

In each of 4 serving glasses, add about 1 tablespoon of the kabocha.

Simmer, covered, until the kabocha has softened, about 5 - 8 minutes.

Ingredients, Makes 6 servings 1 cup wild rice 3 1/2 cups water or vegetable stock Salt to taste 2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)-LSB-...]