KABOCHA SQUASH MASCARPONE CHEESECAKE
It wasn't until a few years ago that I discovered the kabocha squash. I don't know how I missed it! It's the Japanese version of a pumpkin and I adore it. It's super flavor dense with a lovely texture, and it doesn't have as much water as a butternut squash or a pumpkin, so it's excellent for baking. It's also a pretty deep green on the outside and a happy shade of yellow-orange on the inside-just one more reason to love it. I've even heard that in some cultures the kabocha is considered an aphrodisiac. I'll let you decide if that's true or not!
Provided by Anne Burrell
Categories dessert
Time 4h
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the squash filling: Preheat the oven to 350 degrees F.
- Scoop out the seeds and guts from the squash. Cut the squash into thirds and rub each section with olive oil. Place the oiled sections on a baking sheet and transfer to the oven.
- Bake the squash for 1 hour, rotating the tray and turning over the squash about halfway
- through the cooking time. When done, the squash should be fork tender-a fork should slide in and out easily. Let the squash cool.
- While the squash is roasting, prepare the crust: In a large bowl combine the gingersnap crumbs, brown sugar, cinnamon, salt, and melted butter. Stir well to combine. Press the crust onto the bottom and sides of a 9-inch springform pan. Reserve in the fridge.
- When the squash is cool enough to handle, remove and discard the skin and puree the flesh in the food processor until smooth. Add the cinnamon, allspice, nutmeg, and ginger and pulse to combine.
- In a large mixing bowl combine the mascarpone, brown sugar, and vanilla and beat with a hand mixer until combined. Beat in the squash mixture along with the condensed milk. Beat in the eggs 1 at a time until combined and whisk in the bourbon.
- Pour the batter into the prepared crust and bake for 55 to 60 minutes or until set in the middle, rotating the pan halfway during the baking time. If the top of the cheesecake starts to brown, tent it with aluminum foil. Remove the cheesecake from the oven and let cool completely before serving. This will be good today-and even better tomorrow.
KABOCHA SQUASH, JAPANESE STYLE
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. You can also use buttercup squash for this dish
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed.
- Bring to a boil again, reduce heat, and add soy sauce and honey.
- Cook until squash is tender, 10-15 minutes. Drain.
Nutrition Facts : Calories 86, Sodium 2011.8, Carbohydrate 19.5, Fiber 0.3, Sugar 18, Protein 3.9
KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM
Provided by Will Goldfarb
Categories Cake Beer Milk/Cream Dessert Bake Vanilla Squash Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
Steps:
- For brown sugar cream:
- Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
- Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
- For cakes:
- Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
- Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.
KABOCHA SQUASH CAKE
"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit.
Provided by That is Dr House to
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
- Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
- Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
- Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
- Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
- Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
Nutrition Facts : Calories 83.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 152.8, Carbohydrate 14.5, Fiber 1.5, Sugar 4, Protein 2.4
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12 DELICIOUS KABOCHA SQUASH RECIPES TO MAKE THIS SEASON
From justonecookbook.com
Reviews 21Published 2022-09-28Estimated Reading Time 6 mins
- Kabocha Squash Soup かぼちゃスープ. Soup is mandatory when kabocha squash is in season. This Kabocha Squash Soup requires just a few simple ingredients. It’s rich, creamy yet so good for you.
- Kabocha Salad かぼちゃサラダ. Sweet golden Kabocha Salad with sliced cucumber, crispy bacon and tossed with creamy Japanese mayo. This beautiful salad could be your new classic on the holiday table.
- Kabocha Tempura かぼちゃの天ぷら. Who can resist delicious crispy homemade kabocha tempura? When making tempura at home, the goal is a crispy yet airy coating that doesn’t absorb oil when deep-fried.
- Kabocha Gratin かぼちゃグラタン. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. In this recipe, tender chunks of sweet kabocha, umami mushrooms and macaroni are cooked in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden.
- Kabocha Pork Stir Fry かぼちゃのそぼろ炒め. When you have leftover kabocha squash, you can rely on this Kabocha Pork Stir Fry for a quick and simple weeknight dinner.
- Kabocha Miso Soup かぼちゃの味噌汁. Hearty and flavorful, this Kabocha Miso Soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It’s vegan, easy to make, and incredibly delicious!
- Oyaki (Japanese Stuffed Dumplings) おやき. Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan. The outer dough is chewy and lightly crispy from the pan-frying.
- Kabocha Croquettes かぼちゃコロッケ. One of the best treats to make with kabocha squash is these crunchy Japanese pumpkin croquettes or kabocha korokke! Crispy on the outside and naturally sweet and savory on the inside, these kabocha croquettes are simply irresistible.
- Kabocha Squash Pie かぼちゃパイ. Instead of a regular pumpkin pie, try making Kabocha Squash Pie for your holiday entertaining this year. With a much sweeter and fluffier texture, kabocha makes a tastier filling than other types of squashes.
- Simmered Kabocha Squash かぼちゃの煮物. Cooked in a savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a great healthy side dish that is chock-full of nutrients.
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- Squash Stuffed with Quinoa and Wild Mushrooms. For a hearty, vegetarian main-course, chef Kevin Kathman stuffs maple-glazed roasted kabocha squash with both oyster and shiitake mushrooms.
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