#Kabocha Recipe

Japanese pumpkin recipe 🥷 #SponsoredbyNinja I'm challenging myself to a grandmama recipe, with flavors and textures that only she alone can make. But I miss her a bit extra today, so I'm making a Fall staple with my own twist. 👩🏻‍🍳 1/2 kabocha sliced to wedges 1 tsp salt 2 tbsp olive oil 1/2 tsp toasted sesame seeds 2 tbsp chopped scallions *secret ingredient* - honey Drizzle olive oil on a large pan (preferably with depth so oil doesnt splatter out easily) Reduce heat to medium and place in the kabocha Cook each side for 2min Sprinkle of salt Remove from heat and let it rest for 2min then garnish with toasted sesame seeds, scallions, micro greens (optional) Add a very light drizzle of honey to maximize the umami💋👌 Products used from @NinjaKitchen: 🍳Ninja Foodi NeverStick PossiblePan 🔪Ninja Foodi NeverDull 13pc Premium Wood Knife Set The knives are sharp for over 10yrs with built-in sharpener and the pans are perfect whether its to panfry or for steaming! 🔗Linked in bio & linked in stories for reference! #NinjaNeverHaveIEver #NinjaKitchenware

Sticky Soy-Glazed Kabocha Squash I love and recommend this recipe because it’s naturally rich in fiber, vitamins, and slow-burning carbohydrates that keep your energy steady. The squash provides beta-carotene for immune and skin health, while the herbs and spices support digestion and make it deeply satisfying. It’s a cozy, nourishing dish that tastes indulgent but fuels your body well — especially during fall and winter 🌿 Created by the amazing @twistedgreen Roasted Squash: • ½ kabocha squash • Olive oil + salt Sticky Glaze: • 2 Tbsp hoisin • 2 Tbsp sriracha • 1 Tbsp agave • 1 Tbsp soy sauce • ½ Tbsp rice vinegar • 1 tsp sesame oil • 1 garlic clove, grated • 1-inch piece fresh ginger, grated Peanut Lime Sauce: • ½ cup smooth peanut butter • 2 Tbsp water (add more to thin) • 3 Tbsp soy sauce • Juice of 1 lime • 2 tsp agave Garnish: • White + black sesame seeds • Chives, chopped • Chili crisp (optional but highly recommended) How to Make It 1. Roast the squash: Preheat oven to 400°F. Cut squash into thick wedges (keep the skin on). Toss with olive oil + salt and roast 45 minutes. 2. Make the glaze: Whisk all glaze ingredients together. 3. Glaze the squash: Brush the roasted squash with the glaze. Roast 10 more minutes, then broil to caramelize. Re-baste if you want it extra sticky. 4. Make the peanut sauce: Whisk peanut butter, water, soy sauce, lime juice + agave until smooth and creamy. 5. Serve: Spoon peanut sauce onto your plate, top with the glazed squash, and finish with sesame seeds, chives + chili crisp. Optional: Serve with warm rice. Heaven. 🧡 #squashrecipes #kabochasquash #plantbaseddinner #easyveganmeals #vegandinnerideas #umami #comfortfood #wholefoodplantbased

the best kabocha squash recipe you're likely to find #kabocha #kabochasquash #squash #garlic

Ever tried Japanese Kabocha pumpkin? 🧡 It’s not for carving – it’s for eating! This pumpkin is sweet, nutty, creamy, and earthy all at once. In Japan, we were lucky to be introduced to it by the Portuguese who brought it with them from Cambodia. Thank you! Try not to pay too much for it, it is often sold as a generic pumpkin unlabelled, at a far lower price. So it’s worth getting used to spotting it. In this recipe @yutakaeats miso and soy sauce work really well with the tahini and mayo, alongside the kabocha’s roasted, rich flavour. Good luck not eating it all before serving! - INGREDIENTS - · 500g Kabocha roasted with 1tbs Olive oil · 1 handful pumpkin seeds roasted - 1/4 tsp smoked paprika powder · 3 tbsp Mayonnaise · 1 tbsp Tahini · ½ tbsp Yutaka Miso · ¼ tsp Yutaka soy sauce - METHOD - 1. Cut half of the Kabocha pumpkin into bite-sized chunks. 2. Carefully trim the edges (mentori) to help them cook evenly. 3. Place the pumpkin chunks and some pumpkin seeds, on separate baking trays. Roast at 190°C for about 30 minutes, the seeds for less at around 20 mins. Keep checking to not overcook them. 4. While the pumpkin is roasting, mix together mayonnaise, tahini, Yutaka miso, and soy sauce to make a creamy sauce. 5. Once roasted, sprinkle paprika over the seeds for extra flavour. 6. Drizzle the creamy sauce over the roasted pumpkin, then top it off with the seasoned pumpkin seeds. #japanesecooking #recipe #recipes #healthycooking #ingredients #japanfood #japanesefoodsimply #yutakaeats

Kabocha pumpkin’s been a regular at our house since the temps started dropping 🌨️ I usually flavor it on the sweeter side, but today we went savory and Y’ALL‼️ Now you really must try it! 💯 Comment “KABOCHA” for the full recipe, and for the turkey meatballs you’ll need:⁣ ⁣ - 2 lbs of turkey⁣ - 1 cup of panko breadcrumbs⁣ - 1/2 tsp of salt⁣ - 1 tsp of garlic powder⁣ - 2 eggs⁣ - 1/2 cup of grated sharp cheddar⁣ ⁣ 👉🏼 Mix everything together in a bowl, then roll them into bite-sized balls. Bake @ 375F for 20 minutes. Let them cool before adding them to your soup!⁣ ⁣ Enjoy and stay cozy! 😌⁣ ⁣ #kabocha #kabochasquash #fallrecipe #pumpkinsoup #pumkinseason #cozyfood

Miso Soy Glazed Roasted Kabocha Squash (vegan, gluten-free) ✨ Kabocha squash is so underrated and one of my favorite squashes! It’s a Japanese pumpkin that is creamy, nutty, and sweet. This miso soy glazed roasted kabocha squash is so flavorful and full of umami 😋. The sweetness from the squash complements the savory miso glaze. It’s the perfect side dish to any meal and perfect for Lunar New Year too 🧧. Search “miso soy glazed roasted kabocha squash” on the blog for the recipe! Link in the bio! 💫 Full recipe: https://nutsaboutgreens.com/miso-soy-glazed-roasted-kabocha-squash-vegan-gluten-free/ . . . . . #kabocha #kabochasquash #roastedsquash #miso #misoglaze #soysauce #lunarnewyear #chinesenewyear #pumpkin #yearofthesnake #easyrecipe #healthyrecipes #healthysides #veganrecipes #plantbasedrecipes #easyandhealthy #asianrecipes #asianfood #healthymealprep #mealprep #healthylunch #healthydinnerideas #roastedveggies #eatmoreplants

Cozy up with simmered kabocha squash 🍂 Sweet, savory, and tender — Japanese comfort food at its best! #kabocha #japaneserecipes #comfortfood #squashrecipe #easycooking #simpledelicious

Nan Gua Bing, chinese pan-fried pumpkin cakes 🎃 are these delightful little treats made by mixing steamed kabocha squash with glutinous rice flour, to make a dough with a mochi-like texture. They can be pan-fried plain or filled with some red-bean paste, I also like to add sesame seeds for texture and a little flair! I first started trying to refine the ‘recipe’ for this over 2 years ago (the notes for this was created April 15, 2020 to be exact). After making it a few times, it was really hard to nail down because every kabocha is a bit different — some are more moist, others drier. Some are sweeter, while others are not. Sharing a rough process on my site with adaptations that I make based on the squash I end up with. If you do try, would love to know if this type of recipe is helpful to you and/or any other feedback 🫶 There is some irony in the fact that I used to refuse eat kabocha unless it was made into nanguabing but I now regularly snack on roasted kabocha ¯\_(ツ)_/¯ ɪ ᴜꜱᴇᴅ: ◦ kabocha ◦ glutinous rice flour ◦ maple syrup ◦ untoasted white sesame seed ◦ red bean paste ◦ neutral cooking oil for pan-frying ᴍᴏʀᴇ ᴅᴇᴇᴛꜱ: http://christyw.com/nan-gua-bing/ I personally haven’t tried other forms of squash but I did see @dumplingclubsf post about making them with delicata once because they have more consistent moisture content

Kabocha can last for a month uncut, but once you heat it up and cut it, you gotta use it up quickly. So don't cut it until you're ready for it 😉 P.S. the skin is edible so this is an easy squash to prep. #cookingtips #kabocha #mealplanning #mealideas #zerowaste

Apple Cider Maple Roasted Kabocha Squash. Comment LIBAD for the recipe! https://www.lifeisbutadish.com/apple-cider-maple-roasted-kabocha-squash/

Let’s make kabocha Japanese pumpkin w/ sake, memmi sauce, & water! #japanesefood #kabocha #healthyrecipes

👀 The secret is … 👀 👀 👀 … adding kabocha, also known as Japanese pumpkin! 🧡Why?🧡 Kabocha is in peak season now. It’s packed with fiber, vitamins A and C, and potassium, making it perfect for boosting immunity and supporting digestion. Plus, it’s rich in antioxidants that help fight inflammation. With a chestnut-like flavor, its naturally sweet taste brings a cozy, autumn touch to your rice, making it the ideal dish for the season. 🧡How?🧡 Simply wash and scrub the kabocha clean, cut a palm-sized piece, remove seeds, then add it to the rice cooker with your rice and cook as normal—there’s no need to add extra water. I use the “white rice” setting on my Zojirushi rice cooker. 🧡Mama’s Tip🧡 I recommend leaving the skin on for extra nutrients. The skin will soften as it cooks, but you can peel it if you prefer. #rice #kobucha #pumpkin #pumpkinseason #squash #ricecooker #healthyrecipes #easyrecipes #cookinghacks