Sentences with phrase «tasting kabocha»

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

Not exact matches

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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.

A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead.

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.

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

Also, I've used oil to roast kabocha before, and this technique results in much better taste and texture... so that's why I use it!

1 1b Brussels sprouts, trimmed and halved 1 medium kabocha squash, cut into 1/2 inch cubes (600g) 1 cup fresh cranberries 1 apple, chopped (optional, but good, I used a Granny Smith) 1 medium yellow onion, chopped 1 tbsp extra virgin coconut oil 1.5 tbsp balsamic vinegar 1/2 teaspoon curry powder (I used Penzey's sweet blend) sugar, to taste (I didn't add anything) salt and fresh cracked pepper, to taste 1 cup cooked kamut (from 1/3 cup dry kamut)

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.

1 kabocha or large butternut squash 4 - 5 tbsp Ancient Organics Ghee 1 tsp ground turmeric 1 - 2 leaves fresh sage or 1 tsp dried 1 medium yellow onion, chopped salt and pepper to taste

1 Kabocha squash, cut in half with seeds removed 1/4 red onion, diced 1 cup zucchini, diced 1/2 cup bell pepper, diced 1 tablespoon extra virgin olive oil 2 teaspoons fresh rosemary, minced Salt and pepper, to taste

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.

1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha squash or other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley

Add the kabocha squash to the baking sheet, drizzle with olive oil and toss with salt and pepper (to taste).

2 slices Curried Kabocha Squash Flatbread (see below) 1 tbsp Tofu - Cashew Mayonnaise (see below) 3 leaves of lettuce, washed and torn 5 - 7 slices of raw eggplant bacon 1 tomato, washed and sliced salt and pepper, to taste

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

1 kabocha squash 1 large sweet potato 1 yellow onion, minced 2 cloves garlic, minced 4 cups of vegetable broth 1 teaspoon of curry powder 1/2 teaspoon of cumin 1/4 teaspoon of cinnamon 1 teaspoon of butter or coconut oil Salt / pepper to taste Dash of cayenne pepper Zest and juice of 1 lemon

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-...]