Saturday, December 1, 2012
Kabocha is a perfect fall/winter pumpkin for cooking. The slightly sweet and nutty taste along with the smooth texture and dry water content makes it a great substitution for any recipe that calls for pumpkin.
Above: Kabocha (steamed and mashed) pecan waffles with maple syrup
Below: Irish oatmeal with sauteed kabocha, pecan, brown sugar, golden raisins and a drizzle of coconut milk. Holy yumminess!
Below: a savory curried kabocha and pork for dinner. Another favorite not pictured: a pureed soup of kabocha, sauteed leeks, ginger, some cream and parmesan.
Below: a beautiful and just-sweet-enough Sankaya, or Thai coconut custard. Recipe on Wai Sek - my Asian foods blog... and also soon to be published in Heirloom Gardener magazine.
How could you use this versatile Asian winter squash in your own recipes?