FIG-CARROT STUFFED KABOCHA SQUASH
While searching for a new winter squash variety, I stumbled upon kabocha squash-it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. -Caitlin Stephens-North, Malden, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 20
Steps:
- Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard., In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed., Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender., Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans., Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.
Nutrition Facts : Calories 299 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 13g fiber), Protein 5g protein.
KABOCHA AND ROOT VEGETABLE SOUP
I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).
Provided by Parker Whittle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h4m
Yield 4
Number Of Ingredients 11
Steps:
- Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
- Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
- Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
- Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 35.3 g, Cholesterol 81.5 mg, Fat 29.2 g, Fiber 7.1 g, Protein 6.6 g, SaturatedFat 14.6 g, Sodium 642.4 mg, Sugar 11.7 g
SAUSAGE AND CHEESE-STUFFED KABOCHA
I was inspired by this dish from Daniel Boulud. It's something I saw him make once and now I make it for my family as well. I put my own twist on it.
Provided by Marc Murphy
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
- Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
- In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
- Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
- In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
- While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
- Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
- Add the milk and heavy cream to a saucepan and bring it to a simmer.
- To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
- Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.
QUINOA STUFFED KABOCHA SQUASH
Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber. It also contains the highest amount of cobalt among all the vegetables, which is essential to produce insulin, thus making kabocha diabetic-friendly. For more gluten-free, diabetic-friendly, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Pumpkin
Time 1h40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
- Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
- Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
- Preheat oven to 350°F/180°C degrees.
- In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
- Add mushrooms and sauté a little longer. Season with salt and pepper.
- Add cooked vegetables and raisins to the cooked quinoa and mix.
- Stuff the squash with the quinoa mixture and cover with the squash top.
- Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
- Infuse love and serve!
More about "fig carrot stuffed kabocha squash food"
KABOCHA SQUASH STUFFED WITH BROWN RICE AND BLACK …
From thewelltravelledkitchen.com
KABOCHA SQUASH RECIPES | ALLRECIPES
From allrecipes.com
GROUND BEEF-STUFFED KABOCHA SQUASH - A MEAL IN MIND
From amealinmind.com
VEGETARIAN STUFFED KABOCHA SQUASH RECIPE {VEGAN OPTION}
From fearlessdining.com
ROASTED STUFFED KABOCHA SQUASH RECIPE - EAT SOMETHING …
From eatsomethingsexy.com
VEGETARIAN STUFFED KABOCHA SQUASH | RECIPE
From kosher.com
STUFFED KABOCHA WITH QUINOA AND CHICKPEAS [VEGAN]
From onegreenplanet.org
STUFFED KABOCHA SQUASH CENTERPIECE - EARTHBOUND FARM
From earthboundfarm.com
FIG-CARROT STUFFED KABOCHA SQUASH RECIPE: HOW TO MAKE …
From preprod.tasteofhome.com
Servings 4Total Time 1 hr 10 minsCategory Side DishesCalories 299 per serving
VEGETARIAN STUFFED KABOCHA SQUASH - KITCHEN COUP
From kitchencoup.com
FIG-CARROT STUFFED KABOCHA SQUASH | RECIPE | VEGETARIAN …
From pinterest.co.uk
KABOCHA SQUASH BREAKFAST HASH WITH VEGGIES RECIPE - EAT SIMPLE …
From eatsimplefood.com
FIG CARROT STUFFED KABOCHA SQUASH- WIKIFOODHUB
From wikifoodhub.com
CRISPY OVEN-BAKED KABOCHA SQUASH FRIES - ASH EATS
From ash-eats.com
FIG-CARROT STUFFED KABOCHA SQUASH (TASTEOFHOME.COM)
KABOCHA SQUASH RECIPE AIR FRYER | DEPORECIPE.CO
From deporecipe.co
STUFFED KABOCHA SQUASH RECIPES
From tfrecipes.com
DELICIOUS STUFFED KABOCHA RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
20 EASY KABOCHA SQUASH RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
25 KABOCHA SQUASH RECIPES (+ PRODUCE GUIDE) - FLAVOR THE MOMENTS
From flavorthemoments.com
SAUSAGE-STUFFED KABOCHA SQUASH FOR A SIMPLE SAVORY DINNER
From sheknows.com
STUFFED KABOCHA SQUASH CENTERPIECE - VEGAN YACK ATTACK
From veganyackattack.com
VEGAN STUFFED KABOCHA SQUASH - RAMONA'S CUISINE
From ramonascuisine.com
STUFFED KABOCHA SQUASH WITH SEITAN, COUSCOUS, AND CHEESE - GO …
From gofoodfood.cc
STUFFED KABOCHA SQUASH BOWLS - FAIRYBURGER
From fairyburger.com
FIG-CARROT STUFFED KABOCHA SQUASH RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
STUFFED KABOCHA WINTER SQUASH | RECIPE | CRAVING4MORE
From craving4more.com
ROASTED KABOCHA SQUASH STUFFED WITH 5-SPICE GLUTINOUS RICE
From ice.edu
SEASONAL STUFFED KABOCHA SQUASH — MELISSAS PRODUCE
From melissas.com
FIG-CARROT STUFFED KABOCHA SQUASH | KAREN MAZZUCCO BROWN
From copymethat.com
FIG-CARROT STUFFED KABOCHA SQUASH | RECIPE | RECIPES, VEGETARIAN ...
From pinterest.co.uk
VEGAN STUFFED KABOCHA SQUASH RECIPE | DEPORECIPE.CO
From deporecipe.co
20 KABOCHA SQUASH RECIPES TO MAKE WHILE IT’S STILL IN SEASON
From purewow.com
FIG-CARROT STUFFED KABOCHA SQUASH - PINTEREST.COM
From pinterest.com
9 KABOCHA SQUASH RECIPES TO MAKE THIS SEASON - RAINBOW IN MY …
From rainbowinmykitchen.com
PREPROD.TASTEOFHOME.COM
STUFFED KABOCHA SQUASH WITH QUINOA AND CHICKPEAS
From whatwouldcathyeat.com
STUFFED KABOCHA SQUASH RECIPES
From infinitysports.com
KABOCHA SQUASH STUFFED WITH CORN AND ZUCCHINI
From btnevetzedekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love