Buttercup Squash for all Occasions
Ingredients
500g kabocha
3 T sugar
½ c dashi soup stock
1 T soy sauce
1. Cut Kabocha into small chunks about 1 and ½ inch cube.
2. Put dashi soup stock, sugar, soy sauce, and kabocha chunks in a pan and bring to the boil, then reduce heat to simmer.
3. Simmer kabocha until the liquid is almost gone. |
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Kabocha & Feta salad
Ingredients
2 c kabocha, peeled & cut into chunks
freshly ground black pepper
½ c black olives, pitted
½ c feta cheese
3 T oregano leaves, chopped
2 c baby rocket
¼ c balsamic vinegar
1 T olive oil |
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1. Preheat oven to 180ºC. Coat a non-stick baking tray with cooking spray. Arrange
pumpkin in one layer on tray, lightly coat with cooking spray and sprinkle with pepper. Cook for about 30 minutes or until Kabocha is golden and tender. Allow to cool.
2. Combine olives, feta, oregano and rocket on a serving plate. Add the cooled
kabocha. Toss gently.
3. Combine the balsamic vinegar and oil. Drizzle over the salad.
Creamy Kabocha soup
Ingredients
500g kabocha Pumpkin, peeled & cubed
2 ½ c water
½ onion sliced thinly
1 T butter
¾ c milk
salt and pepper to season
2 cubes chicken stock |
| 1. Sauté onion slices with butter in a pan until soft.
2. Add kabocha slices in the pan and sauté together.
3. Add chicken bouillon and water in the pan. Simmer until kabocha soften.
4. Allow to cool, and put through blender.
5. Put back in the pan and add milk. Heat the soup over low heat and season with salt and pepper.
Kabocha Tempura
Ingredients
1 egg
1 ice water
1 c flour
kabocha, sliced into crescents
1. Beat egg in a bowl. Add ice water in the bowl. Add flour in the bowl and mix lightly.
2. Slice Kabocha into 1 inch crescents
3. Heat vegetable oil in a deep pan to (170-175C). |
| 4. Lightly dip kabocha in the batter and immediately fry them until brown.
5. Drain tempura on a rack.
6. Serve right away with tentsuyu (tempura dipping sauce) or salt.
Curried Squash
Just delicious - great as an accompaniment to any meal or as a side dish
Ingredients
1kg kabocha- skin and cut into 2 cm cubes
1 T flour
1 clove of garlic - crushed
1 t curry powder
¼ t salt
½ C coconut cream
½ C cream
1. Combine all ingredients in oven-safe covered pot.
2. Cook in oven at 180°C for 1hr or in microwave for 30 minutes on high
3. Garnish with 3 finely chopped spring onions
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