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I have an abundance of roasted kabocha squash. Does anyone know any recipes (besides mashing it up) for already cooked squash?

asked by HeviCooks almost 6 years ago
16 answers 1654 views
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added almost 6 years ago

You could sub it for the yam in this winning recipe: http://www.food52.com/recipes...

Or use it in a butternut squash soup recipe.

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

It would go great in my Pureed Roasted Parsnips and Butternut Squash with Creme Fraiche recipe at

http://www.food52.com/recipes...

Do let us know please, BTW, how you use it! ;o)

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added almost 6 years ago

Substitute mashed squash for pumpkin in a pie?

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

It would be perfect in my Roasted Pumpkin and Red Lentil Soup recipe (one of my first submitted to food52, almost a year ago). It's a lot like the cauliflower and red lentil soup recipe I posted last week. It's great with any kind of roasted squash.

http://www.food52.com/recipes...

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

Also, roasted squash freezes well, too, so you should consider putting some in the freezer for future use! ;o)

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added almost 6 years ago

mix with some grated potatoes, scallions, and spices and pan fry into little cakes

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drbabs

Barbara is a trusted source on General Cooking.

added almost 6 years ago

Use it in place of or addition to bananas in banana bread. Or try it in place of zucchini in this recipe:
http://www.food52.com/recipes....
I also agree with the suggestion to freeze it.

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added almost 6 years ago

Use it as a layer in a vegetarian lasagne (mix with some veggie stock and thyme) with some sauteed mushrooms, ricotta cheese and maybe even spinach lasagne noodles

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 6 years ago

My favorite way to cook any squash: Cut it in half horizontally. Scoop out seeds. Bake cut-side down (not up) at 350 degrees for 30-60 minutes depending on size; kabochas will take 45-60 minutes. When squash begins to collapse, remove from oven, turn cut-side up. Pour in a little bit of olive oil or nut oil or butter, sprinkle with sea salt and pepper.

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added almost 6 years ago

All of the above, plus these biscuits--I sub the squash all the time.

http://www.marthastewart...

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luvcookbooks

Meg is a trusted home cook.

added almost 6 years ago

Washoku Kitchen by Elizabeth Andoh has a great recipe for kabocha squash. I made it for a vegan friend. You can go to Barnes and Noble and check it out before you buy the book, but I love the book. It's beautifully designed and an inspiring look into Japanese cooking. I wish I could visit Japan....

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

To SuzanneF's point about weeping . . . actually, for any pie or pudding or other dish where the amount of liquid contributed by the squash is important, be sure to drain it well in a colander, for at least an hour (stirring it two or three times while it's draining) before using it. Roasting squash and pumpkin produces a lot of liquid! It varies from piece to piece, but is necessary, every time. Also, on the subject of weeping, when it comes to pies . . . the weeping can also be caused by overcooking the filling. Actually, it's the custard in the filling that weeps when overcooked. ;o)

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

To luvcookbook's point about Washoku Kitchen by Elizabeth Andoh . . . . your library might also have it. Mine does, so I just requested it!! (My library also has about five other books by Andoh.) Thanks, luvcookbooks, for the suggestion!! ;o)

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added almost 6 years ago

AntoniaJames, I made the red lentil soup and it was delicious! Thank you for the idea.
Also, betteirene, those biscuits are next on my list.
Thank you everyone! Now I wish I had MORE squash!

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AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added almost 6 years ago

You're welcome! I'm so glad you liked it! We make that soup often throughout the fall and winter. I get at least one butternut each week and roast it at the same time that I have a loaf of bread in the oven. So easy, so bright and beautiful, and ever so delicious. I never tire of it. ;o)