Introducing my Mashed Kabocha Salad recipe, a delightful Japanese side dish bursting with flavor and nutrients! Similar to ...

Scoop out the seeds and pulp from the kabocha ... squash could be substituted successfully here. Instead of merely presenting various recipes from traditional kitchens, Preserving the Japanese ...

Kabocha is a Japanese winter squash ... If you can’t find Kabocha squash, the stuffed squash recipe works well with a pumpkin. I recommend using a Fairy Tale or New England Pie variety of ...

I often try to come up with my own takes on their creative offerings — which is how I developed the kabocha squash salad recipe below. In a time of both misinformation and too much information ...

Soak in salt water about 10 min. Rinse and squeeze out the water. 3. Cut a kabocha squash. Heat a frying pan with vegetable oil over medium heat and add the kabocha. Season with salt and cover ...

At Japanese supermarkets, you can usually buy half or a quarter of a kabocha, instead of the whole one. If you can't find kabocha, use another type of winter squash, but you might need to peel it ...

Next, we simmer kabocha squash (also known as Japanese pumpkin) with coconut milk, ginger, and Thai red curry paste, for a fragrant soup with a subtle kick. And don’t forget the pumpkin seeds!

Freeze cooked or pureed squash in plastic bags or firm containers for 6-8 months. Squashes and pumpkins are amongst the most versatile of vegetables, and work well baked, roasted, stuffed ...

1. In a soup pot over medium-high heat, heat the olive oil. Add the onion and celery. Cook, stirring often, for 5 minutes. Add the garlic and sage. Continue cooking, stirring, for 2 minutes. 2. Add ...

We're here to help. Get a sharp knife ready. To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds ...