Kabocha Squash ("Gourd") Recipes

Kabocha Squash ("Gourd") Recipes

Kabocha (단호박) is a winter squash. The word kabocha has come to mean a general type of winter squash to many English-speaking growers and buyers.

Kabocha is commonly called Japanese pumpkin. It has an exceptional naturally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some can taste like Russet potatoes. Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be. It is a common ingredient in vegetable tempura and can be made into soup.  It is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.

Here are some of easy and tasty recipes. Enjoy!

Honney pumpkin ->>>> this is my favorite part, and easy

• 1/2 kabocha squash, 2 1/2 to 3 pounds
• 2 tbs butter
• 1/2 cup honney

(1) Split the squash lengthwise, remove seeds and skin.  Place it in a large bowl. Add the butter and honney.

(2) cover it with plastic wrap.

(3) put it in the microwave and 5 or 8 Min use.

(4) cut if you like and happy eat.

 

Mathieu Palombino's Roasted Kabocha Squash

• 1 kabocha squash, 2 1/2 to 3 pounds
• 1 garlic clove, chopped
• 1/2 cup extra-virgin olive oil
• Salt and pepper
• 2 cups balsamic vinegar, reduced to 1/2 cup
• 2 ounces Parmigiano-Reggiano cheese
• 1/2 bunch fresh oregano

Preheat oven to 400 degrees. 

(1) Split the squash lengthwise, remove seeds and skin. Slice the squash into ½-inch-thick pieces. Place them in a large bowl. Add the garlic and half the olive oil, and season with salt and pepper. 

(2) Toss until well coated. 

(3) Arrange squash on a sheet pan so that the pieces aren't touching, and roast them for about 20 to 30 minutes or until lightly browned on top and well browned on bottom. Let cool for about 15 minutes, then arrange on a plate. Drizzle with balsamic reduction, and shave the Parmigiano-Reggiano on top. Garnish with a few oregano leaves and a drizzle of olive oil. Serves 4 to 6 as an appetizer or side.

Sweet and Spicy Roasted Kabocha Squash

• 1/2 small to medium sized kabocha squash
• 3 Tbs light brown, natural cane, or muscovado sugar, plus a bit more for sprinkling
• 1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 Tbs soy sauce
• Oil for drizzling - pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes)

Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper.

(1) De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!)

(2) Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

(3) Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.