The Hollywood Foreign Press Association's Golden Globes website has unveiled the menu for the January 13 event: grilled artichoke with fennel - tomato - lemon mousse,
a kabocha pumpkin and smoked - dried tomato tart and pepper - honey goat cheese; smoked flat iron steak and sea bass; and cappuccino mousse cake with dark chocolate, rum and Kahlua for dessert.
A hearty curry made with vegetables (
kabocha pumpkin, potatoes, carrots) and beans (chickpeas, red kidney beans).
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.
It has Wailpoli mixed greens,
kabocha pumpkin, long beans, tomato, cucumber, almonds, split peas, sunflower seeds and the house vinaigrette.
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 mean, how often is it that you see a pizza with
kabocha pumpkin puree?!? The table all agreed that the Fall Pizza sounded amazing so we ordered a large to share.
I just made this dish tonight using
kabocha pumpkin and daikon for the turnip.
Not exact matches
Pumpkin, delicata, acorn,
kabocha....
But if course that's not a
kabocha Japanese
pumpkin in the photo.
One of my all time favorite dishes there (aside from their black rice sushi, tuna - melon pieces, and
pumpkin curry served IN A
KABOCHA!)
Tofu, Miso, Udon Noodle Soup Red Lentil & Root Vegetable Tagine Ethiopian - Style Yellow Split Pea & Butternut Tagine Vegan Sausage, Lentil & Prune Stew Thai Tempeh & Vegetable Red Curry
Kabocha, Spinach, Brown Rice & Miso Broth Tempeh & Cauliflower Pasanda Chili Bean Soup with Avocado - Lime Cream Lemon - Dill Pasta & Bean Soup Green Power Soup (Broccoli, Basil &
Pumpkin Seed) Cauliflower, Coconut & Lime Soup
-LSB-...] crab and tuna sushi / / roasted
kabocha / / roasted broccoli and brussels sprouts rice cakes with humus and apple butter / / carrots with sunbutter / / apple slices / / apricots and prunes / / yogurt with cocoa and amazing grass banana and peanut butter tortilla / /
pumpkin seeds ($ 5 off coupon!)
I just had a
kabocha yesterday and love how it's so much less moist than
pumpkin, too.
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!
Quite often, we can still get
kabocha squash (
pumpkin shaped, slightly flatter, and usually greenish / yellowish with stripes) or small butternut squashes in the spring, which taste quite a bit like
pumpkin.
There are also a range of Squash varieties, which come with similar health benefits, and can be substituted in pretty much any
pumpkin recipe, including Butternut, Acorn, Delicata, Hubbard,
Kabocha, Spaghetti, Sweet Dumpling, and Turban.
I used butternut squash puree, but
pumpkin, acorn,
kabocha, or any thick winter squash puree will work.
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 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.)
You can substitute the butternut with
pumpkin,
kabocha, sweet potato, yam, buttercup, or any other fleshy mild squash of choice.
Japanese
pumpkin (
kabocha), sliced very thin so it can grill over lukewarm coals, often figures prominently.
Kabocha squash — sometimes referred to as Kent or Japanese
pumpkin — is the star of this next dish.
The symbolic foods include leeks, pomegranate, gourds (includes squashes like acorn, butternut, delicata,
kabocha, spaghetti and
pumpkin), dates, black eyed peas (some use green beans), apples & honey, beets, carrots and fish head (some use ram's head).
Syrian candied gourd honey roasted squash soy braised
kabocha squash quinoa stuffed acorn squash roasted acorn squash and pomegranate farro salad sausage and apple stuffed butternut squash butternut squash chili fries roasted butternut squash and apple soup spaghetti squash with spinach, leeks and mushrooms sweet spaghetti squash
pumpkin whoopie pies
pumpkin crisp
pumpkin pot pie delicata squash muffins delicata squash salad with spicy maple dressing
Vegan
Pumpkin Gnocchi by The Stingy Vegan Beluga Lentil and
Pumpkin Salad by Green Evi Stuffed
Kabocha Squash by Detoxinista Adzuki Beans with
Kabocha Squash by Forks Over Knives Spiced
Kabocha Squash Soup by Vegetarian Times Persian stuffed squash by The Circus Gardener's Kitchen Cream of
Pumpkin and Apple Soup by Green Evi One - Pot Squash and Brussels Sprouts Panzanella by Forks Over Knives Stuffed Squash with Walnut and Beans by Green Evi
if sweet potatoes and
pumpkins can be used in desserts, i don't see why
kabochas can't, too!
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.
The fresh salad recipe contains kale, lemon, filling
kabocha squash,
pumpkin seeds, and pomegranate seeds.
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?
I did something similar last year for
pumpkin pie but I used a big
Kabocha squash instead of a whole big
pumpkin.
Appetizers: Goat Cheese with Cumin and Mint, Lemon Chili Olives and Spiced Honey Almond Nibbles and Allergen Free Casein Free
Pumpkin Kabocha Soup
I just made the recipe with 2
kabocha and 1 can
pumpkin.
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.
Delicious
kabocha squash has a flavor similar to
pumpkin crossed with sweet potato, and makes the perfect base ingredien...
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.
Filed Under: Autumn, Focaccia, Gluten - Free, Quick Bread, Savoury, Vegan Tagged With: butternut, feta cheese, Focaccia bread, gluten - free,
kabocha, Kris Osborne, maldon salt, olive oil, olives,
pumpkin, rosemary, squash
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
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
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)
Tags: comfort foods, homemade,
kabocha,
pumpkin, quick meals, red peppers, soups, soups and stews, squash, vegan
1 small
kabocha or red kuri squash, or
pumpkin — cut in half and seeded 2 cans full - fat coconut milk 1 tablespoon shredded ginger 3/4 cup maple syrup or more to taste pinch of sea salt 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon xanathan gum — optional
Kabocha is shaped like a squatty
pumpkin, with a deep - green knobby skin and intense yellow - orange colored flesh.
Feel free to use a can of unsweetened
pumpkin puree, but you may prefer to roast a sugar pie
pumpkin or, even better, a red kuri
pumpkin or
kabocha squash.
Cut
pumpkin or
kabocha squash into halves and scoop seeds out of the middle.
The sweeter versions like
kabocha also make a great alternative to the traditional
pumpkin pie.
From hubbard, butternut, and acorn squash, to
pumpkins, and
kabochas, there are so many varieties to try.
It pairs well with pureed
kabocha or
pumpkin, which are also low - FODMAP.
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).
Fall is the season of acorn squash, butternut squash, delicata squash,
kabocha squash... and even more squash in the form of
pumpkins.
Ingredients 1/2 cup
kabocha puree, warmed 2 tablespoon pure maple syrup 1/2 teaspoon cinnamon or
pumpkin pie spice Pinch of salt 2 cups cooked farro, warmed 1/2 cup coconut milk, warmed 2 tablespoons chopped walnuts for garnish