Search results
Results From The WOW.Com Content Network
Skip to main content. Subscriptions; Animals
A whole kabocha squash. Kabocha (/ k ə ˈ b oʊ tʃ ə /; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin [1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other ...
55 Cozy Fall Soup Recipes PHOTO: RACHEL VANNI; ... You can use various winter squashes to make this soup, but our top two favorite types are sugar pumpkins and kabocha squash, with calabaza and ...
For premium support please call: 800-290-4726 more ways to reach us
Hōtō (a type of udon) stewed in miso with kabocha squash, Chinese cabbage, carrot, taro and the like. [citation needed] Chūetsu region Momiji-nabe (venison-nabe). Typical ingredients: venison, burdock, shiitake mushroom, Welsh onion, konjac, tofu, green vegetables, stewed in a miso-based broth. [citation needed] Harihari-nabe. Kansai region
Pumpkins, preferably Korean cheese pumpkins called cheongdung-hobak (청둥호박) or kabocha squash called danhobak (단호박), are washed and sliced into 3–5 centimetres (1.2–2.0 in) thick pieces. [4] It is boiled, peeled, deseeded, and mashed. [3] Mashed pumpkin can be strained to obtain a smoother texture. [4]
Chop and sautee your carrots, onion and celery in a saucepan. Once they’ve softened, you can add the stock and the cubes of squash. Let simmer for ten minutes, or so. Once the vegetables are very soft and you’ve let the soup simmer, grab your immersion blender and take the soup off the heat. Let it cool for a few minutes and then puree.
Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed. Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.