If you have an oven, you can always roast it whole to make pumpkin puree–[here’s some roasting instructions.](https://www.kitchenparade.com/2011/10/homemade-kabocha-squash-pumpkin-puree.html) If you’re from a part of the world that makes pumpkin sweets, you can then use it to make pumpkin pie, pumpkin rolls, etc.. You can also freeze the puree after making it, so it’ll keep for a good period of time afterwards. I usually make some around this time of the year so that I have some now and some for pumpkin pie time in November.
Pumpkin cream pasta is something we make every year.
Boil in mirin, water, and a little soy sauce. Mash when soft. Mix with small pieces of cucumber, raisins, and mayonnaise. Made it just last night.
Kabocha salad. It’s just standard Japanese potato salad that subs kabocha for potatoes. The skin (rind?) will also mash so you can decide whether you want it in or not.
Kabocha with hijiki and sugar and a little shoyu
Kabocha fried in olive oil with a sprinkle of pepper and salt
Steamed kabocha with curry powder and a little sugar and mayo
Kabocha in a little dashi shoyu
Steamed kabocha rolled into small balls with some flour then coated in flour again and deep fried in olive oil. Served with bagna cauda.
Kabocha steamed and spread out over bread with some roasted eggplant and zucchini, a few filets of anchovies and some fresh mozzarella, then toasted in an oven until mozzarella melts. Finish with olives, evoo and some parsley, chervil, oregano, Tyme basil or any combination of the above herbs.
Edit: 🇮🇹💕🇯🇵
Roast and blend the flesh with chicken broth and coconut milk to make a delicious soup
Making it right now. Roast pumpkin with coriander and cumin powder and olive oil. Nice middle eastern vibes.
I cook mine in Japanese curry (in place of potatoes) as well as in the air fryer. The ladder I add sesame seeds and sugar/mirin/soy sauce to make a little side dish for my bentos
Smack it in a curry, thickens and sweetens it!
That one time I improvised kabocha steamed buns with kabocha custard filling
the buns were regular manju dough, but with kabocha (steamed+ mashed) replacing some of the water content. The custard I cooked the steamed kabocha in a pan under low heat, added egg yolks and sugar gradually while mashing them together
Otherwise I just slice them thinly and toast them till they’re crispy.
Glaze cubes of it in a frying pan with a sauce of soy sauce, mirin, and sugar.
I make pumpkin bread with it.
Creamy soup, it is super easy to make. Add milk or cream to taste . Or Pumpkin bread.
If you keep it at 10 to 15 C in a cool dry place, it will be absolutely delicious in October, and will keep until December or even March if you are lucky.
I like it steamed then eaten with a bit of menmi on top. You can steam three days worth, and bake it on day 2 and 3 to warm it up.
It’s so good in miso soup, too! Boil until tender, then don’t drain. Just add your dashi, miso and other gu to it.
Kabocha with jerky meat cooked in the oven. The sweetness of the kabocha with the saltiness of the meat make it so addicting.
The other day I made kabocha croquettes which turned out really nice. Basically just subbed potatoes out for kabocha.
Kabocha koroke.
I have no idea how to make it.
add it to curry, make it into a croquette or tempura it, pumpkin soup, kabocha makes for a very subtle pumpkin pie
Kabocha croquette is the way to go. Add some cheese in the middle if you’re feeling fun
When in doubt, soup! Use chicken bone or pig bone to make the stock, then add kabocha, stew until soften, then add meat, cut green onion, etc. Season to your taste.
Cut it open, scoop out seeds, slice thinly. Chop bacon into bite size pieces, stir fry til nearly crispy, add kabocha to pan, fry, turn, sprinkle in a little water and cover, cooking until desired doneness. Uncover, top with shredded cheese, cover til melty, serve.
Put a slice in a blender, add a few shakes of black pepper and 2 cups of coffee to make pumpkin spice lattes
Kabocha croquettes, kabocha soup, kabocha and cheese spring rolls, etc…
Houtou, but really just put pumpkin in any soup and it’s a banger
Steam / boil, drizzle good quality olive oil, drop of soy sauce, from of sesame oil, sprinkle of sesame seeds. Great side dish.
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Cut up fairly small, steam for a bit, then heat in the frying pan with a bit of oil and soy sauce. Scatter with sesame seeds. Quick starchy side!
Steam/boil in a little water, purée, and then mix with curry roux or Thai curry paste to make a fab curry! Add your favourite protein/veg.
If you have an oven, you can always roast it whole to make pumpkin puree–[here’s some roasting instructions.](https://www.kitchenparade.com/2011/10/homemade-kabocha-squash-pumpkin-puree.html) If you’re from a part of the world that makes pumpkin sweets, you can then use it to make pumpkin pie, pumpkin rolls, etc.. You can also freeze the puree after making it, so it’ll keep for a good period of time afterwards. I usually make some around this time of the year so that I have some now and some for pumpkin pie time in November.
Pumpkin cream pasta is something we make every year.
Boil in mirin, water, and a little soy sauce. Mash when soft. Mix with small pieces of cucumber, raisins, and mayonnaise. Made it just last night.
Kabocha salad. It’s just standard Japanese potato salad that subs kabocha for potatoes. The skin (rind?) will also mash so you can decide whether you want it in or not.
Kabocha with hijiki and sugar and a little shoyu
Kabocha fried in olive oil with a sprinkle of pepper and salt
Steamed kabocha with curry powder and a little sugar and mayo
Kabocha in a little dashi shoyu
Steamed kabocha rolled into small balls with some flour then coated in flour again and deep fried in olive oil. Served with bagna cauda.
Kabocha steamed and spread out over bread with some roasted eggplant and zucchini, a few filets of anchovies and some fresh mozzarella, then toasted in an oven until mozzarella melts. Finish with olives, evoo and some parsley, chervil, oregano, Tyme basil or any combination of the above herbs.
Edit: 🇮🇹💕🇯🇵
Roast and blend the flesh with chicken broth and coconut milk to make a delicious soup
Making it right now. Roast pumpkin with coriander and cumin powder and olive oil. Nice middle eastern vibes.
I cook mine in Japanese curry (in place of potatoes) as well as in the air fryer. The ladder I add sesame seeds and sugar/mirin/soy sauce to make a little side dish for my bentos
Smack it in a curry, thickens and sweetens it!
That one time I improvised kabocha steamed buns with kabocha custard filling
the buns were regular manju dough, but with kabocha (steamed+ mashed) replacing some of the water content. The custard I cooked the steamed kabocha in a pan under low heat, added egg yolks and sugar gradually while mashing them together
Otherwise I just slice them thinly and toast them till they’re crispy.
Thank me later [https://www.aheadofthyme.com/coconut-curry-pumpkin-soup/](https://www.aheadofthyme.com/coconut-curry-pumpkin-soup/)
Glaze cubes of it in a frying pan with a sauce of soy sauce, mirin, and sugar.
I make pumpkin bread with it.
Creamy soup, it is super easy to make. Add milk or cream to taste . Or Pumpkin bread.
If you keep it at 10 to 15 C in a cool dry place, it will be absolutely delicious in October, and will keep until December or even March if you are lucky.
I like it steamed then eaten with a bit of menmi on top. You can steam three days worth, and bake it on day 2 and 3 to warm it up.
It’s so good in miso soup, too! Boil until tender, then don’t drain. Just add your dashi, miso and other gu to it.
Kabocha with jerky meat cooked in the oven. The sweetness of the kabocha with the saltiness of the meat make it so addicting.
The other day I made kabocha croquettes which turned out really nice. Basically just subbed potatoes out for kabocha.
Kabocha koroke.
I have no idea how to make it.
add it to curry, make it into a croquette or tempura it, pumpkin soup, kabocha makes for a very subtle pumpkin pie
Kabocha croquette is the way to go. Add some cheese in the middle if you’re feeling fun
When in doubt, soup! Use chicken bone or pig bone to make the stock, then add kabocha, stew until soften, then add meat, cut green onion, etc. Season to your taste.
Cut it open, scoop out seeds, slice thinly. Chop bacon into bite size pieces, stir fry til nearly crispy, add kabocha to pan, fry, turn, sprinkle in a little water and cover, cooking until desired doneness. Uncover, top with shredded cheese, cover til melty, serve.
Put a slice in a blender, add a few shakes of black pepper and 2 cups of coffee to make pumpkin spice lattes
Kabocha croquettes, kabocha soup, kabocha and cheese spring rolls, etc…
Houtou, but really just put pumpkin in any soup and it’s a banger
Steam / boil, drizzle good quality olive oil, drop of soy sauce, from of sesame oil, sprinkle of sesame seeds. Great side dish.