Tag Archives: kabocha squash

pumpkin pie kabocha

Repost: Pumpkin pie made with kabocha

pumpkin pie kabochaI’ve been meaning to repost this for a long time but I didn’t have a decent picture. The recipe is buried in a Thanksgiving roundup post from 2009. That is quite some time ago. I had my Christmas dinner on the 23rd here and actually remembered to take a picture.

Pumpkin Pie

Alannah Leah (My grandmother)
Makes enough for two pies that are the size of a small oven plate in Japan

1/2 – 3/4c brown sugar (I use 1/2)

1 teaspoon cinnamon

1 teaspoon ginger

1 1/4 cup pureed cooked kabocha

1/3 cup orange juice

1/2 teaspoon salt

1/4 cup water (optional – I usually don’t add it)

2 well beaten eggs

1 cup canned milk or fresh cream

Mix sugar and spices, then add pumpkin followed by liquid.  Whisk together until smooth.  Bake in your favorite pie crust for ten minutes at 220C and then turn the oven down to 160C and bake for 40-60 minutes more.  Cool before serving.

Note: The following day I baked the leftover pie filling in a silicon cake mold and it was brilliant – no crust needed.

Note: All you need to do to make kabocha puree is to boil it and then puree or mash it. I usually leave the skin on but that is a matter of personal choice. the color is prettier if you take the skin off.

Easy Pie Crust

Can’t remember where I found this
*use a 250mL cup and you have enough for two small pies

1 1/2 cups all purpose flour

2 teaspoons white sugar

1 teaspoon salt

1/2 cup vegetable oil

2 tablespoons milk

Preheat the oven to 200C/400F.  Place all the ingredients into your pie pan and mix with a fork.  Pat the mixture up the bottoms and sides of the pan.  Bake for 15 minutes in preheated oven or until light brown.  I sometimes don’t pre-bake it because it sometimes burns.

Repost: Kabocha Soup

kabocha-soup

It is finally hoodie weather, well, at least in the morning. Time for kabocha. I posted this one in 2009 so it is time to make sure everyone knows about it. It is so easy and satisfying on a cold day.

 

Kabocha Soup

Serves two.

1/4 kabocha, peeled and chopped

1/4-1/2 small onion, diced

a little oil

1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)

2 cups water

fresh ground pepper to taste

milk or soy milk, optional

In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water.  Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit.  Puree everything using a blender, food processor or immersion blender.  Reheat if necessary. This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.

kabocha coconut curry dip

Kabocha Coconut Curry Dip

kabocha coconut curry dip

I made this for a little while ago and it was a hit. I was a little worried because the day before I cooked a kabocha that was so dry I couldn’t eat it. While the creaminess varies a lot, I’ve never had such dry kabocha. Luckily the one I used for the dip was nice and creamy.

Kabocha Coconut Curry Dip

1/4 kabocha squash, cooked
1/2 can white beans, drained
18g coconut milk powder
1 tablespoon olive oil
1 teaspoon curry powder
1/2 – 1 teaspoon salt

Put everything in the food processor and puree until you get a desired texture. You may need to add a bit of water if it is too thick for your liking.

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Kabocha and Cheese Pasta

20110930-084741.jpg

Two days ago I found this pumpkin macaroni and cheese recipe on the (never home)maker blog and decided it would either be amazing or weird. I had to try it either way. I made it using ingredients common in Japanese supermarkets so cheddar is out. One and a half cups of cheddar would cost an arm and a leg providing you could find it. I used grated pizza cheese which made for a milder flavor. I think next time I will use half pizza cheese and half stronger cheese (my supermarket has reasonable grated Gouda). Despite the mild flavor I loved it. I think it would be best on steamed veggies which is what I’ll try with the leftovers. You can’t actually taste the kabocha in this sauce but it and the chickpea puree add some nutrients.  Not that you can really call this healthy as there is a lot of cheese in it. I usually can’t eat creamy sauces but this one was okay for me – it must have been the kabocha and chickpeas. I’ll just post the ingredients list and you can find the method in the original post here.

Kabocha Cheese Pasta

Serves Two

1-1/2 cups pasta (I used ballerine)
1 tablespoon olive oil
1 tablespoon flour
1/2 cup soy milk (regular would be fine)
1/2 cup kabocha puree (unsweetened)
1-1/2 cups shredded cheese
1/4 cup pureed garbanzo beans
1/2 head broccoli, chopped and steamed
1/2 carrot, diced and steamed
1/8 teaspoon paprika

1/8 teaspoon pepper

The method is here.

Kabocha Jam 2

Kabocha Collection

It’s an exciting time of year. It has cooled off enough to eat all things kabocha. I can’t eat much of it in the heat for some reason. Here are some of my previous kabocha recipes. Just click on the picture to take you to the post. I’ll be trying and posting new ones soon.

Enjoy!

Kabocha Jam

Kabocha JamI found this recipe last year when I was on a jam kick.  It is a blog called ‘atto recipe’ (あっとレシピ) and was posted in Japanese.    This was a surprise.  I was actually expecting to find this to be only mediocre but was pleasantly surprised.  My mother’s (and grandmother’s) pumpkin pie recipe uses orange juice so I was expecting to cinnamon and ginger missing from this jam recipe.  This jam is very fruity, a bit tart and sweet – altogether a great recipe and a future repeat. Also, a great color.  Me thinks it will be toast for breakfast tomorrow.

Kabocha Jam 2

Kabocha Jam

zucca-san from あっとレシピ

420g kabocha, peeled, deseeded and chopped into large pieces

1/2 cup granulated sugar (I used brown this time)

350cc orange juice

splash of lemon juice (I roughly squeezed half a lemon)

Add all ingredients to a large saucepan and bring to a boil.  Boil until the kabocha is tender.  Turn off the heat and puree everything.  Heat again and then put in sterilized jars.

I got 2 1/2 x 200mL jars and 2 x 100mL jars.  Giving the little ones away tonight.

As like all recipes that were originally posted in Japanese, I cannot guarantee that what I did was exactly what the author did.

Kabocha Bread

The pumpkin (actually, kabocha) recipes continue.  This is a great kabocha bread recipe I found here on Allrecipes.com last year. I think I have made it four or five times and always enjoy it.  It tastes really good the day you make it and, like many pumpkin and spice combos, tastes even better the second day.  I use kabocha as pumpkin in fall recipes and this recipe is actually a pumpkin recipe.  I always make a half batch and have posted that with small alterations.

kabocha bread

Delicious Kabocha Bread

Submitted by: v monte on allrecipes.com

Original recipe here

1-1/2 cups and 2 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 cup solid pack
kabocha puree
1/2 cup vegetable oil
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup brown sugar
1/3 cup water
2 eggs

Preheat the oven to 170C.

Mix all the dry ingredients together with a whisk in a large bowl.  Mix all of the wet ingredients together in a small bowl.  Make a well in the center of the dry ingredients and add wet. Mix until combined.  Half fill prepared loaf pans with the batter.  Bake for one hour.  I used small loaf pans and baked them for about 40 minutes.  Cool and serve.  Tastes great the next day.

Kabocha Soup

When I first came to Japan I was skeptical of kabocha (Japanese pumpkin) soup because I had assumed it would be sweet like most North American pumpkin soups.  It took me two years before I would try it – I have issues with sweet soups.  I was rather pleasantly surprised. I actually remember my first bowl.  It was at the Muji Cafe in Sangenjaya after an acupuncture appointment.  Upon arriving home, I set out immediately to find a good recipe.  The first thing I noticed is that there are tons of different recipes – some have carrots, some have lots of cream, some have none.  I, as usual, went for the non-cream version – I also have issues with really creamy things (with the exception of cheesecake).  This recipe is an adaptation of a bunch of recipes I looked at.

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My lunch yesterday.

Kabocha Soup

Serves two.

1/4 kabocha, peeled and choppedIMG_0317

1/4-1/2 small onion, diced

a little oil

1 chicken bullion cube (vegetable also tastes great and makes this a vegan recipe)

2 cups water

fresh ground pepper to taste

milk or soy milk, optional

In a soup pot, saute the onion in the oil until transparent. Add the kabocha, bullion cube and water.  Simmer until the kabocha is cooked – it should break in half when you put a fork in it. Turn off the heat and allow to cool for a bit.  Puree everything using a blender, food processor or immersion blender.  Reheat if necessary.  Add  milk/soy milk if desired.  This will be on the thick side.  You can thin it with water or milk/soy milk/cream if desired.