This is my second attempt at this post. Firefox encountered an error and had to shut down when I was 3/4 finished this post. Oh well.
It’s cold, it’s rainy and it’s time for kabocha. I use it for anything you would need pumpkin for as pumpkin is hard to find in your average Japanese supermarket. Plus kabocha tastes better. It is a bit drier and most recipes need a bit of extra liquid but dryness varies vastly.
The first kabocha recipe I will bring you is Kabocha Oats – renamed to reflect the ingredient change.
A high school friend Kristilyn who blogs at Finding my Inner Domistic Goddess posted a Facebook update mentioning Pumpkin Oats and I had to get the recipe. Here is her recipe.
1/2 cup oats, 3/4 cup milk, 1/4 cup pure pumpkin, vanilla, cinnamon, pumpkin pie spice – top with maple peanut butter and a sprinkling of brown sugar.
This is what I used: 1/2 cup oats, 3/4 cup milk, 1/4 cup pure kabocha, 2 tablespoons orange juice (to balance the dryness of the kabocha), 1/2 tsp vanilla, cinnamon, ginger (don’t like nutmeg and allspice) and a bit of white sugar (didn’t have brown).
I mixed the kabocha and orange juice together first to get the consistency of pureed pumpkin and then mixed everything in a sauce pan and cooked like regular oatmeal. It was great.
You may be wondering about the orange juice. The pumpkin pie I grew up eating was more of a light, fruity pie that contained orange juice. In my mind anything that has pumpkin (or kabocha) and pumpkin pie spice needs a little orange flavor.
The second kabocha recipe is a variation on Roasted Corn Pudding in Acorn Squash from 101 Cookbooks. I originally just wanted to replace acorn squash with kabocha squash but the local supermarket was only selling kabocha quarters so I had to change it up a bit.
Roasted Kabocha Squash in Corn Pudding
based on the above recipe
1/4 kabocha squash, seeded
1 tablespoon olive oil
1 cup milk
1/2 cup corn kernels (or more if you like)
1/4 teaspoon anise seed, chopped
1/4 teaspoon fine grain sea salt
1/3 cup grated mozzarella cheese
Preheat the oven to 170C.
Cut the squash into cubes and rub the orange flesh with the oil. Place cut side up in a casserole dish. Cover the squash with foil and bake for 40 minutes or until the squash starts to get tender.
In a bowl combine the milk, eggs, corn, anise seed, and salt. pour the egg and milk mixture over the kabocha and return to the oven. Continue baking uncovered for another 30 – 50 minutes, or until the squash is fully cooked through, and the pudding has set. The amount of time it takes can vary wildly depending on the squash and oven. At the last minute sprinkle with cheese and finish with a flash under the broiler to brown the cheese. Serve hot