STEAMED KABOCHA WITH GINGER-SOY DRESSING
The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.
Provided by Sohla El-Waylly
Categories Bon Appétit Side Squash Sesame Oil Soy Sauce Green Onion/Scallion Steam Vegetarian Dairy Free Peanut Free Tree Nut Free Healthy Vegetable
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour water into a large saucepan, wide skillet, or large wok to come 1" up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal insert, don't bring water to a simmer and fit into saucepan before adding dressing. Cover dressing with foil.)
- Cut squash in half; scoop out and discard seeds. Slice into ½"-thick wedges. Arrange in steamer basket around ramekin, overlapping a little if needed (for metal insert, add as much squash as will fit without piling up, placing over dressing). Set over saucepan (or turn on heat), cover, and steam until squash is tender (a tester, skewer, or paring knife should easily slide through flesh), 13-15 minutes.
- Transfer squash to a platter and top with scallion greens and sesame seeds. Serve with dressing alongside.
ROASTED KABOCHA SQUASH SOUP
Make this roasted kabocha squash soup when you're in need of a perfect fall recipe. Thick and creamy, with pops of ginger, cumin, and coriander.
Provided by Elise Bauer
Categories Soup
Time 1h45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven: Set the oven to 400°F.
Nutrition Facts : Calories 196 kcal, Carbohydrate 27 g, Cholesterol 5 mg, Fiber 4 g, Protein 7 g, SaturatedFat 1 g, Sodium 762 mg, Sugar 11 g, Fat 8 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
PURéED WINTER SQUASH SOUP WITH GINGER
One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
- Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
- Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
- Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams
KABOCHA SQUASH PIE WITH SPICED CRUST
Provided by Anne Burrell
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the squash: Preheat the oven to 375 degrees F.
- Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
- For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
- Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
- Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
- Reduce the heat in the oven to 350 degrees F.
- For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
- Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
- Remove the pie from the oven and let it cool for at least 1 hour before cutting.
- Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.
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- Gluten-Free Winter Squash Gnocchi. These gnocchi are fun and easy to make. Kabocha squash and buckwheat flour combine for a subtle nutty sweet flavor, with hints of fresh sage and a delightful pillowy texture.
- Curried Kabocha Squash Soup. This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice, and apple cider vinegar, plus a subtle touch of fish sauce.
- Curried Squash Galette. With a super-flaky crust (the secret: frozen grated butter) and a lightly spiced sweet-savory filling featuring butternut and kabocha squash, this rustic galette from Food & Wine's Justin Chapple makes a perfect vegetarian meal.
- Roasted Kabocha with Maple Syrup and Ginger. Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger, and thyme.
- Sweet Potato Pie with Honeycrisp-Kabocha Salad. With more eggs than a traditional pumpkin pie, this pie is much richer and matches the creamy texture of the accompanying licorice ice cream.
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