Sentences with phrase «of kabocha»

I've never heard of Kabocha squash, MJ, and here you are, using it to make pudding!

I've never heard of kabocha squash and I'm not sure if my grocery store carries it.

It reminds me a lot of kabocha squash.

The use of kabocha squash was inspired by the Butternut Rosemary Drop Biscuits I made long, long ago.

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.

Since I love the sweet taste of kabocha, I grabbed one without thinking what I was going to do -LSB-...]

Roasted some lovely kabocha chunks while the butternut was in the oven — and sprinkled a few caramelized bits of kabocha goodness on top of the finished bowl.

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

When I was a kid, my grandma would roast slices of kabocha squash sprinkled with brown sugar, and it was always one of my favorite things at the dinner table — which explains why I can never deny myself from picking up one if I see it at the grocery store.

and lo and behold, they had a small box of Kabocha squash.

The inherent sweetness of the Kabocha squash pairs beautifully with the earthy lentils, garbanzo beans, and curry seasonings.

Because I only used 1 cup of pulp to make this pudding, I still had 2 cups left to make a small batch of Kabocha and Fennel Soup.

(There's no need to peel the skin of kabocha squash; it's edible!)

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.

Mair Farm Taki at the University Farmers Market has steaming hot samples of several varieties of kabocha squash.

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.

I could never get sick of kabocha.

A buttery purée of kabocha squash becomes the sauce for this fall carbonara.

hi, i posted before after trying this with pumpkin... well last night the store was out of kabocha so i used sweet potatoes, and though i was worried that the visual wouldn't be as pleasing, the purple skins were lovely and the taste may've been even more outstanding.

A single serving of kabocha squash provides 70 % of the day's recommended requirement!

The idea to recreate my own version of the kabocha squash toast from the iconic ABC Kitchen in New York was one of these first «good» ideas.

The bright orange color of the kabocha squash's flesh is an indication that it is high in beta carotene and other carotenoids, which is a precursor to Vitamin A in the body.

A single cup of kabocha has 40 calories, compared to butternut squash, which has 60 calories per cup.

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

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.

Lots and lots of kabocha.

A completely different use of the Kabocha and oh so good!

Haha yes I'm one of those... but I also love the fall flavors of Kabocha (my second favorite), cranberries and apples.

Since I love the sweet taste of kabocha, I grabbed one without thinking what I was going to do with it, but later I came up with this recipe.

I've never heard of kabocha squash, but given that I love all kinds of squash, I've got to try it now!