In case you didn’t see on Facebook or Twitter– the winner of “Super Healthy Snacks and Treats”, picked out of 101 entries using a Random Number Generator, was…number 7- Janet from The Taste Space! Congratulations to Janet and thank you to everyone for taking part. I’m sorry I couldn’t give you each a copy! If you want to buy yourself a copy or ask for it for Christmas, it’s available from Amazon.com, Amazon UK or through the author’s website.
Now on to today’s recipe!
So my plan to try all the different varieties of squash out there this winter rather failed. I haven’t made it to the Saturday morning farmers’ market as much as I’d have liked, and when I have picked up squash I haven’t been able to identify them anyway! Recently I spied one I did recognize but hadn’t yet sampled- Kabocha!
Kabocha is an Asian variety of squash, commonly called Japanese pumpkin. I think they’re rather cute, all short and squat, and cutting through the dull green skin revealed a brilliant orange flesh.
As I said, this was my first time trying it, and much as I’d read it described it had a very sweet, almost chestnut-like flavour and was softer and more starchy than other squash- quite similar to sweet potato in texture.
Considering its Japanese roots I thought I’d go that direction with it. I had seen a recipe in The Asian Vegan Kitchen for a side-dish of kabocha simmered with tamari and mirin, and turned it into a complete meal with chewy short-grain brown rice and greens in a soupy miso broth. A bowl of pure, nourishing, comfort food.
Kabocha, Spinach, Brown Rice & Miso Broth:
1/2C Short-grain Brown Rice
220g/1/2 lb Diced Kabocha Squash (approx 1 1/2” pieces)- Simply remove the seeds and stringy fibres from the squash and dice, leaving skin on.
1” Fresh Ginger, finely minced/grated
1T White Miso
2 1/2C Vegetable Broth OR Water
2 Green Onions, thinly sliced
Red Chili & Squeeze of Lime (optional)
Cook your brown rice first (You could also use other hearty grains like barley or farro) per package directions. Set aside.
In a small bowl whisk together tamari, ginger, miso and mirin until smooth and gradually whisk into the broth in a large pot.
Add the kabocha and simmer for approx 10 minutes (don’t boil) until the squash is soft but not falling apart. Add the brown rice to warm through and the green onions and spinach to wilt.
Finish with a squeeze of lime, and a little sliced red chili (optional).
Other squash recipes I’ve made this season:
I’m keen to try spaghetti squash too but it sadly remains elusive…
Do you have a favourite variety of squash?