Sentences with phrase «for kabocha»

I originally published this recipe for kabocha squash soup in 2011, an adaptation of the soup I usually make from butternut squash, my absolute favorite of the winter squashes.

Roast, tossing occasionally, until squashes are golden brown and tender, 30 — 35 minutes for kabocha and 20 — 25 minutes for delicata.

Rebecca calls for kabocha squash or other dark orange winter squash.

For the kabocha squash soup, scrape the flesh of the squash into a medium - sized sauce pan over medium heat.

If you remember I didn't participate in the redux for May because I was away (instead I shared my undying love for kabocha).

The main ingredients for this Kabocha pudding are squash pulp and almond milk.

-LSB-...] went on a wild goose chase around NYC trying to find these glasses (remember my search for Kabocha Squash?

Not exact matches

I just made this dish tonight using kabocha pumpkin and daikon for the turnip.

Well done for finding the Kabocha... I know what it's like to try to find elusive ingredients after living in Greece for so long!!

Here I would order the Curried Kabocha squash soup with pumpkinseed gnocchi and date puree for appetizer.

thanks for the idea heidi - i just made this soup the other night but used kabocha squash and cut in half drizzled w / xvoo seasoned and put on sheet pan w / water and tented it w / foil and roasted til tender.

Not sure I've even seen a kabocha squash but will look for it the next time we are at Sprouts.

Make a grand entrance with my Whole Roasted Kabocha Squash with Chipotle Butter and «carve» it right at the table — then get ready for rave reviews.

The last time I used so many cups of water in a lentil soup it came out a bit bland (the Kabocha soup called for 6 cups I believe).

For me, that's curry and sweet potato kabocha pudding!

1 small kabocha squash, halved, seeded, peeled, and cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper 4 eggs, separated

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

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've got a butternut and a kabocha lying in wait on my counter... I think one of them is destined for muffin greatness =)

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

Preheat oven to 400 degrees, cut Kabocha squash in half, remove seeds, spray baking sheet with cooking spray and cook each side, flesh down, for 40 - 45 minutes or until flesh is fully cooked and very soft.

Great recipe - I just cooked Kabocha Squash for the first time and will certainly be making this next week!!!!! I love fall squash.

I suspect I'd have the same sensation tasting this — like I was tasting kabocha squash for the first time.

This salad would also be great with butternut or acorn squash or even pumpkin, but if you're up for a little adventure try it with the original kabocha squash and you may discover a new fall favorite!

Because roasted kabocha is so creamy, it just seemed the perfect fit for a pudding.

meanwhile the salad looks beautiful and it is perfect for the season, i'll make it with kabocha squash i think.

Not so much in terms of cooking in it — aside from mug cakes and the occasional kabocha snack [thanks to Kaila for letting me know]-- but I don't think there's a better way to reheat tea or dishes like casseroles or pizza.

Blend pumpkin seed oil with olive oil for a salad dressing, top kabocha squash with a streak, swirl into yogurt, or drizzle onto creamy hummus.

Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip WatermeFor candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermefor cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (From Seed) Sorghum Soybeans Spinach Squash Summer Type and Zucchini Squash Winter Type Squash Japanese Kabocha Type Squash (Fall and Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon

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.)

I regularly roast halved, seeded squashes to have on hand and soused them for this soup (kabocha).

This salad is great to make in different ways, for instance I've made it with chopped dates instead of cherries, with butternut squash instead of Kabocha, and also without eggplant.

Share your take on this Kabocha Apple Sage Soup recipe on Instagram using #MadeWithKitchenAid for a chance to be featured.

Place the kabocha and apple chunks into a saucepan with water and bring everything to a simmer for 10 minutes to let flavors meld.

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.

Look for interesting squash like kabocha or hubbard at your farmers» market and try them in this recipe.

I did something similar last year for pumpkin pie but I used a big Kabocha squash instead of a whole big pumpkin.

This luscious kabocha squash soup is infused with savory miso and topped with sweet and spicy maple roasted walnuts.Lately, I've been doing something that I haven't done a whole lot of for a while: cooking for me.

Kabocha squash and pork sausage — quickly stir - fried with ginger, garlic, and chile — make for an easy, sweet, and spicy meal.

For the Salad: 1 Cup Roasted Kabocha Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch of Kale, Washed, Stemmed, and Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the KFor the Salad: 1 Cup Roasted Kabocha Squash, Cubed 1 Cup Roasted Eggplant, Cubed 1/4 Cup Dried Unsweetened Cherries 1/4 Cup Toasted Walnuts, Chopped 1 Small Bunch of Kale, Washed, Stemmed, and Chopped to Bite - size Pieces (with a knife or using a food processor) 1/2 — 1 TB Hemp Seeds (optional, but gives a wonderful nutty, creamy feel) Lemon Juice and Salt for Massaging the Kfor Massaging the Kale

I doubled the recipe and I'm so glad I did, I also left a little skin on the kabocha for extra nutrients.

Otherwise, kabocha is so darned delicious that you can do what I first did and just cut it in half, scoop out the seeds, and bake it for 40 minutes or so at 350 until it is tender and awesome.

Just made this with a Kabocha squash and white corn, subbing asafoetida for the aniseed, and adding a 1/4 tsp of black pepper.

Bright - orange kabocha is perfect for this, with its ultra-creamy texture and sweet flesh.

These tips will also work for most other kinds of winter squash, like kabocha, acorn, and delicata.

When I became older and taught myself how to bake, I started incorporating American ingredients to Korean - style sweets to combine the two cultures that I grew up with and love dearly; for example, for Thanksgiving I'll make a sweet kabocha pumpkin mochi ricecake in addition to classic pumpkin pie.

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.

When you peel the kabocha squash for this recipe, use a vegetable peeler — not a knife.

To cut up the kabocha squash for this recipe, slice 1/4» off the stem end and base.

Whole kabocha squash — soon to be combined with feta, greens, and toasted pumpkin seeds — cooks on embers for the Fire & Ice supper, while Staub cast iron cocottes hold fire - stewed cassoulet.