Her family ran plant seed nurseries
with kabocha squashes growing in the fields all around her home, and she sees them as a kind of vegetal alter - ego.
Coming from a family that made its living cultivating plant seeds, Kusama was familiar
with the kabocha squash in the fields that surrounded her childhood home and the pumpkin continues to occupy a special place in her iconography.
Go for the wagyu gyoza
with kabocha squash, Japanese eggplant anticuchos, and the ezo, amazonia and tuna rolls.
The menu is a riot of meaty, salty, funky, and sour flavors, from the must - order naem khao (crispy rice and cured pork lettuce wraps) to the aromatic herbal curry
with kabocha squash and dill.
Black bean + tempeh tacos with cashew cheese sauce Spicy peanut stew with butternut squash + chickpeas Veggie spaghetti with mushrooms and lentils from Wholehearted Eats Roasted cauliflower and lentil tacos with creamy chipotle sauce from Cookie and Kate Creamy French lentils with mushrooms and kale from The First Mess Black lentil, sweet potato + kale chili
with kabocha biscuits from Dolly and oatmeal Dal stuffed sweet potatoes from Green Kitchen Stories Spicy chickpea & sweet potato noodle soup from My New Roots Red curry lentil stew from With Food + Love Shallot + herb chickpea flatbread from What's Cooking Good Looking
With the kabocha squash, I can make yellow curry, stewed vegetables, casseroles, and soups.
Definitely go
with the kabocha squash, it makes a huge difference.
Just made
this with a Kabocha squash and white corn, subbing asafoetida for the aniseed, and adding a 1/4 tsp of black pepper.
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
XD I have been very obsessed
with my kabocha puddings of course, but now that it's warming up I need more raw foods!
Related On Organic Authority Vegan, Gluten - Free Curry Cauliflower Fried Rice with Roasted Chickpeas Vegan Thai Curry Recipe
with Kabocha Squash and Coconut Curry Chicken Salad Sandwich Recipe
This fall grain salad combines chewy spelt
with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
meanwhile the salad looks beautiful and it is perfect for the season, i'll make
it with kabocha squash i think.
A bit more sweet
with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut - infused broth spiked with lemongrass.
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.
And mini muffins
with kabocha squash and chai spices were amazing!
Some skins aren't terrible to eat, but I don't recommend
it with a kabocha.
Not exact matches
Pingback: Vegan BLT Sandwich
with Curried
Kabocha Squash Flatbread and Tofu - Cashew Mayonnaise «the taste space — steam, bake, boil, shake!
I definitely have to try this recipe
with sweet potatoes or
kabocha!
Roasted Portobello, Brussels Sprouts and
Kabocha (just roasted at high temp and sprinkled
with sea salt
→ Get the recipe:
Kabocha Squash, Fennel, and Ginger Soup
with Spicy Coconut Cream from Dolly and Oatmeal
P.s If you like squash... mix it
with almond milk and eat it on squash
with a little sea salt (my fav is
kabocha.)
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.
You roast
Kabocha squash
with olive oil, salt, and red pepper flakes.
Here I would order the Curried
Kabocha squash soup
with pumpkinseed gnocchi and date puree for appetizer.
Warm up
with soups like Parsnip and Leek Detox, Roasted
Kabocha Squash and Quinoa, and Clean Green Barley Walnut.
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.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30 Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread
with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby
with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs
with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas
with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile
with Shrimp and Scallops 115 Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup
with Watercress Pesto 129 Billi Bi Soup
with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush
with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad
with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella
with Basil Salsa Verde 161 Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad
with Preserved Lemon and Herbs 166 Dark Leafy Greens
with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans
with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens
with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant
with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes
with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad
with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon
with Chive Butter Sauce 223 Hot - Smoked Salmon
with Salsa Verde Cream Sauce 225 Seafood Stew
with Aioli 227 Spatchcocked Roasted Chicken 228 Fried Chicken 233 Savory Bread Pudding
with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce
with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande
with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin
with Fresh Tomatoes and Quinoa 264 Holiday Turkey
with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb over Potato - Onion Gratin
with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake
with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake
with Whipped Cream 317 Pavlova
with Citrus and Stone Fruit 319 Blueberry Cobbler
with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée
with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate Pots de Crème 340
Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding
with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
Her Chickpea &
Kabocha Squash Lemongrass Curry (11) features sweet kabocha squash, flavoured with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut - infused broth spiked with lemo
Kabocha Squash Lemongrass Curry (11) features sweet
kabocha squash, flavoured with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut - infused broth spiked with lemo
kabocha squash, flavoured
with aromatics like cardamom and coriander, tempered by ginger, mustard and chilli and a heavenly coconut - infused broth spiked
with lemongrass.
Filed Under: Comfort Food, Dinner, Lunch, Recipes, Soups Tagged
With: butternut, carrots, chard,
kabocha, kale, lentil, mushroom powder, paprika, pepita, pepitas, red lentil, spinach, squash, winter squash
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!)
Filed Under: Dairy - Free, Egg - Free, Gluten Free, Grain - Free, No Nightshades, Nut - Free, Refined Sugar - Free, Salad, Soy - Free, Thanksgiving, Vegan, Vegetarian, Winter Tagged
With: apricot, bean, brussels sprouts, horseradish,
kabocha, maple syrup, pomegranate, squash
I posted a
kabocha — apple squash soup
with coconut milk, and I had photos of the
kabocha roasted and then just the peels, although I like your photos MUCH better.
You could certainly make this
with any other winter squash, it's just that
kabocha is the best, so why would you:) Other greens, like chard or collards, work in this as well, just adjust your cooking times accordingly so the greens are wilted, not crunchy.
As for foods — and yes, I consider this a breakfast food — that I associate
with autumn: hokkaido /
kabocha squash.
Butternut squash fries are the way forward, I've been testing out other squash fries too so far enjoying
kabocha and coquina squash fries too — the latter are nice and sweet and gorgoeous
with a table spoon of maple syrup or a sprinkle of cinnamon!
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.
If you'd like a larger portion of something sweet potato flavored, consider roasting up some delicious
kabocha squash, a notably low - FODMAP winter squash
with a similar flavor profile to sweet potatoes.
Kabocha squash have a remarkably sweet and tender flesh
with a slightly nutty flavor.
My favorite fall foods are fresh apples and pureed soups
with coconut milk — made
with either squash like butternut or
kabocha, or root vegetables like parsnips or sweet potatoes.
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!
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.
In this recipe,
kabocha ice cream is swirled
with a simple, tart cranberry sauce and topped
with maple pecans.
I would also be very happy
with just roasted
kabocha squash and pesto:)
Brussels sprouts in a quinoa salad
with pears and chorizo, roasted carrots
with honey, sage and garlic,
kabocha squash and celery root soup, potato and sweet potato gratin, braised greens
with beans and elderberry compote.
Kabocha squash cooked
with adzuki beans is their staple dish and I used to eat that all the time along
with cooked brown rice.
-LSB-...] night dinner: Baked Chicken Leg
with Caramelized Shallots, steamed asparagus topped
with Mushroom Gravy sauce, roasted
kabocha and steamed Chinese -LSB-...]
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.