Sentences with phrase «as kabocha»

Ingredients: Harissa, Squash & Chickpea Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2 — 3 pound) creamy - fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2 - inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.)

Not exact matches

TIP: The rind of the kabocha will soften as the squash cooks, and is completely edible.

Kabocha is a Japanese winter squash, and you might have had it as part of a tempura mix in a Japanese restaurant.

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

As I read this, my two butternut, one yellow acorn, and one kabocha were eyeing me from a large bowl on the counter.

For a topping, I saved the kabocha squash seeds and roasted them as I whipped up the soup.

You could certainly make this with any other winter squash, it's just that kabocha is the best, so why would you:) Other greens, like chard or collards, work in this as well, just adjust your cooking times accordingly so the greens are wilted, not crunchy.

As for foods — and yes, I consider this a breakfast food — that I associate with autumn: hokkaido / kabocha squash.

Spices — Just a touch of cardamom and cinnamon is all that is needed to enhance the flavor of the Kabocha without overpowering it, so don't be tempted to go over board, but as always, adjust to taste.

And the creamy and colorful kabocha, similar to acorn squash but less sweet, gives it substance so you can serve it as a filling appetizer or a lighter meal.

In some cultures the Kabocha squash «is revered as an aphrodisiac.»

Hearty kabocha squash gets dressed up as a filling «wedge salad» with sweet and savory flavors of dried figs, wilted spinach and creamy goat cheese.

The warm kabocha squash salad starts out the same way as the soup.

Kabocha squash — sometimes referred to as Kent or Japanese pumpkin — is the star of this next dish.

Today I share a round - up of over 100 vegan recipes featuring delicious winter squashes, such as butternut, spaghetti, red kuri, pumpkin, kabocha, delicata, and acorn.

Note: I only tried this recipe using Kabocha squash, but I have a feeling it would work well with acorn squash, as well.

I began making this recipe as an alternative to my mother's totally healthy steamed kabocha squash bites.

The only thing to note is that cooking time varies according to the type of squash you use (for example, buttercup squash requires less cooking time than kabocha), so I recommend tasting and adjusting as you go.

3 pounds winter squash (such as acorn, kabocha, delicata, or butternut), halved, seeded, cut into 1 - inch wedges

Inspired by Gorilla Foods, I've made a (non-raw) kabocha squash curried flatbread, but filled it with eggplant bacon as a BLT.

Combine the squash flesh (I utilize the skin of red kabocha or red kuri squash as well, as it's soft when baked.

Scalloped Squash and Potatoes Ingredients: 2 cups Organic Klamath Pearl Potatoes, diced 3 cups Winter Squash (such as Acorn, Hubbard, Kabocha, or Turban), peeled and cut into chunks 1/3 cup onion, chopped 1/2 cup cooked ham or Canadian bacon, chopped 1/4... Continue reading →

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

Baked Squash with Herb Butter Ingredients: 4 Frieda's small sized hard - shelled squashes, such as Delicata, Sweet Dumpling, or Golden Nugget, or 1 large hard - shelled squash such as Butternut, Buttercup, Turban, Kabocha, or Banana 2 teaspoons Olive oil 1/4 cup butter... Continue reading →

As this Sunday Supper Twitter chat revolves around squash, Japanese kabocha initially jumped into my mind.

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).

Kabocha is great, but it's a starchy vegetable so go easy, or keep it as a post-workout snack.

Like almost everything on MPOF, you can swap the squash for your favorite veggie such as butternut squash, kabocha, or sweet potatoes.

This recipe would work well with butternut, canned pumpkin, kabocha squash, or, I imagine, sweet potato, but I'd stay away from spaghetti and delicata, as they're too light and stringy.

As this Sunday Supper Twitter chat revolves around squash, Japanese kabocha initially jumped into my mind.

Who Kelvin Ro used to cook at the governor's mansion; now he serves dishes that pay homage to Hawaiian plate lunch classics such as teriyaki beef and char siu pork, along with occasional diversions like portobello mushroom burgers, grilled tuna steak with wasabi aioli, and a vegetable medley of kabocha squash, zucchini, and eggplant.

Her family ran plant seed nurseries with kabocha squashes growing in the fields all around her home, and she sees them as a kind of vegetal alter - ego.