Sentences with phrase «used kabocha»

I LOVE creamy squash soup; but I've never used kabocha.

For this version, I used kabocha squash and curry spice for their warming wintery flavors, with a healthy dose of kale.

I used kabocha squash instead and chopped up some curly kale and massaged it with some of the dressing.

I used kabocha squash instead of delicata, but i don't think that was the reason.

I used Kabocha squash only.

I've never used kabocha squash before!

I am a fan of all squashes but I haven't used the kabocha squash.

I've never used kabocha — or any — squash in a dessert.

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!

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.

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

And we make desserts using kabocha too.

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

Not exact matches

Though I won't tell on you if you decide to use some other winter squash, maybe a nice Red Kabocha Squash or Sweet Dumpling Squash or any of the other great varieties of winter squash out there.

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).

You can use other types of squash like delicata or kabocha if you like a sweeter flavor.

I adore kabocha squash, but had never thought to use it in pudding.

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

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

This one uses riced kabocha squash in place of actual rice.

If you can not find kabocha squash, you can use butternut squash instead.

Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice.

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!

I used butternut squash puree, but pumpkin, acorn, kabocha, or any thick winter squash puree will work.

If you have other winter squash you like playing around with — butternut squash, kabocha, etc. — feel free to use them in this recipe just the same: roast, mash, and add.

I use delicata, kabocha, red kuri, and butternut squashes (I only peel the butternut.)

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

Kabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove theKabocha Squash and Fennel Soup 1/2 medium kabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove thekabocha squash 1 medium fennel bulb 2 T olive oil 2 t fennel seeds 3 T butter 1 cup sliced onions (I used a couple of shallots too) 1 T thyme leaves 2 chiles de arbol 1 bay leaf 1/3 cup sherry (I didn't have any on hand so I used Lillet instead) 4 cups chicken stock Preheat the oven to 400 Cut squash in half lengthwise and remove the seeds.

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).

if sweet potatoes and pumpkins can be used in desserts, i don't see why kabochas can't, too!

I used Delicata squash in this, but I think the more richly flavored Butternut or Kabocha squash would be an improvement.

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

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 Kale

I recently made your Kabocha French Lentil Soup using no salt except some low sodium veggie broth and just a little olive oil.

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)

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.

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

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)

I have yet to buy my first butternut, but I have acorn and kabocha sitting on my dining room table right now, ready to be used.

Some of my favorites were: Kabocha Squash Pozole which also uses an excellent recipe for fresh salsa.

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.

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).

I have yet to buy my first butternut, but I have acorn and kabocha sitting on my dining room table right now, ready to be used.

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.