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!
Photo Credit: blog.cookingchanneltv.com
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.
1T Tamari
1” Fresh Ginger, finely minced/grated
1/2T Mirin
1T White Miso
2 1/2C Vegetable Broth OR Water
2 Green Onions, thinly sliced
100g/4oz Spinach
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).
Serves 2
Other squash recipes I’ve made this season:
Butternut, Barley & Lentil Pilaf
Warm Butternut & Lentil Salad with Tahini Dressing
Miso Curry Roasted Squash with Crispy Chickpeas & Kale
Chocolate Pumpkin & Cranberry Muffins
I’m keen to try spaghetti squash too but it sadly remains elusive…
Do you have a favourite variety of squash?
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This looks unbelievably good!! I think butternut is still king for me. It caramelises so beautifully
Looks great…loving meals like this at the moment! I’ve tried to cook spaghetti squash twice (my dad has had them in his Abel & Cole box) but both times they turned to mush….obviously doing something wrong!! ;-(
Oh really? No spaghetti strands? I’ll have to do my research on cooking it before I get one.
I am completely excited for the cookbook. Thanks again! I love how you turned this into a main dish… and it looks so gorgeous with all the vibrant colours.
The cookbook is now on it’s way so let me know when you get it
Thanks again
aw hun, just one more week and you can have all the spaghetti squash you like (p.s. don’t get your hopes up) xxxx
I am hopeless at knowing different squash varieties too - in part because Australia doesn’t have many - but this looks delicious! What beautiful flavours
Thanks Kari. I never really thought about squash being a local thing but I suppose it does do well in our British climate.
I’m definitely a kabocha girl! Sweet and starchy always hits the spot
Great recipe, it’s been ages since I had a miso soup and this one looks particulary tempting.
I definitely enjoyed it and will be adding it to my squash repertoire
Kabocha is my favorite of all the squashes!! I love your Asian twist on it. It sounds awesome in this soup, which I’m totally craving now!
Really? I loved it too but I’d find it hard to pick a favourite squash!
I’ve got a kabocha squash that was just waiting for the right recipe! I think this it it - yum!
Ooooh, do let me know if you get to make it!
This looks so nourishing, and the colours are amazing
Thanks Caeli. I always find meals of squash and grains really grounding somehow.
Your picture of the cut squash is actually an acorn squash. Just so folks aren’t looking for that when searching the market for kabocha!
This looks delicious, I might make this tomorrow to help get over my cold
It’s definitely bug fighting food! Hope you’re feeling better now.
Sounds really lovely - I have made a similar sort of soup that I loved so I can imagine how good this is. It is interesting to hear you say kabocha squash is of Asian origin. We have a similar (or possibly the same) pumpkin we call Jap pumpkin - I have heard people say that Jap stands for Just Another Pumpkin because it is very common but I don’t know if that is true - probably more true that it is Japanese.
I like that “Just another pumpkin”! Although I would say I’m sure it’s definitely not JUST another pumpkin! They’re all unique to me
you know till a few years back the only squash i liked was pumpkin and that too in savory dishes. With the huge selection of squashes which would end up on our local farm delivery box, for the first year we jut ate them all without knowing which one is which. just all roasted up or added to stews:) This bowl of goodness sounds just about perfect with the kabocha
I still haven’t eaten many meals with pumpkin itself. Butternut is probably my regular squash as that’s what’s most widely available here. I did love the kabocha but butternut may still have my heart…
What a beautiful soup! I haven’t had a kabocha squash in over a year or so and I loved it when I used it. Time to get back on that bandwagon. Great job on the wholesome recipe.
I want to pick up another kabocha very soon. I love it just steamed on its own too
Yum yum.