#Kabocha Squash Gratin Recipe

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

🎃 Whole Kabocha Gratin— filled with onions, mushrooms, corn and edamame in a creamy white sauce, topped with (v) melty cheese!!⁣ ⁣ When I think of comfort food, gratin and doria come to mind. My mom rarely made us Mac n cheese so I was always jealous of my friends meals and would beggg her to make me Kraft … mostly because I wanted to fit in (lol) 🥴. My favourite was Kabocha Gratin because it *looked* like Mac since it was orange but as I grew older, it’s become my favourite squash— pretty sure my body is 49% Kabocha & 49% 🍠 during the cooler season LOL. ⁣ ⁣ This recipe is inspired by my moms version, she chopped the Kabocha and baked them in dishes instead of using the squash as a vessel bc the squashes here are larger than the ones in Japan that are more individual sized. But If you’re sharing… go big! Something about eating out of a whole squash is just super fun and satisfying (๑˘ᵕ˘). ⁣ ⁣ Tag a friend you’d share this with 😋! & hope you enjoy!! ⁣ ⁣ 〰️⁣ ⁣ ✨full recipe on okonomikitchen.com [https://okonomikitchen.com/whole-kabocha-gratin] link in my story! ⁣⁣⁣ ⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ .⁣⁣⁣ ⁣⁣⁣ #okonomikitchen #kabocha #gratin #かぼちゃ #グラタン #まるごとかぼちゃ #stuffedsquash #veganrecipes #feedfeed #pumpkinrecipes #kabocharecipes #foodasmr #cookingasmr #japanesefood #asmr #japanesevegan #veganjapanese #ヴィーガン

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

Kabocha squash or Japanese pumpkin is my fam’s absolute favorite! Add this to the Thanksgiving menu. It’s a crowd pleaser. YES you CAN eat the rind -1 kabocha squash -2 cups dashi or light chicken broth -1 cup mirin -2 Tbs soy sauce -3 Tbs honey -sea salt and black toasted sesame seeds. White sesame seeds work to just less dramatic ;) *Place kabocha pieces into a pan skin side down in one layer. Cover (don’t drown) with simmering liquid. Bring to a boil then down to a simmer. Simmer for about 20 minute or until tender, but not mushy. Remove from heat and let the squash sit in the liquid until you serve it.

Stuffed Butternut Squash with Spinach and Cheese 🎃🧀🥬💪 20g Protein Roasted butternut squash halves stuffed with creamy, garlicky spinach and melted cheese, then baked until golden and bubbling. Cozy, flavorful, and beautifully wholesome — this dish works perfectly as a vegetarian main or an elegant side 😍🍂 📝 Ingredients: 🎃🧄 ✦ 2 medium butternut squash, halved lengthwise and seeded ✦ 2 tbsp olive oil ✦ Salt and black pepper to taste ✦ 2 cloves garlic, minced ✦ 3 cups fresh spinach, chopped ✦ 1/2 cup ricotta cheese ✦ 1 cup shredded mozzarella cheese ✦ 1/2 cup grated parmesan cheese ✦ 1/4 tsp nutmeg (optional) ✦ 1 tsp dried thyme or Italian seasoning ✦ Fresh parsley or sage for garnish 👩‍🍳 Instructions: 1️⃣- Preheat oven to 200°C (400°F) 2️⃣- Brush squash halves with olive oil, season with salt and pepper, place cut-side down on baking tray 3️⃣- Roast squash for 35–40 minutes until tender 4️⃣- Heat a skillet, sauté garlic until fragrant, add spinach and cook until wilted 5️⃣- Remove from heat and mix spinach with ricotta, half the mozzarella, parmesan, nutmeg, and seasoning 6️⃣- Flip squash halves cut-side up and fill generously with spinach-cheese mixture 7️⃣- Sprinkle remaining mozzarella on top 8️⃣- Bake 15–20 minutes until cheese is melted and lightly golden 9️⃣- Garnish with herbs and serve warm ✅ Macros Summary: ✯ Protein: 20 g ✯ Carbs: 36 g ✯ Fat: 22 g ✯ Calories: 420 kcal ✯ Time: 60 minutes ⏱️ ✯ Serving: 1 stuffed squash half 🍽️ #stuffedbutternutsquash #vegetariancomfort #spinachandcheese #fallrecipes #cozyfood

SQUASH GRATIN 🎃🥔🧀 Gratin (6 portions) 1kg Charlotte potato (Any waxy potato works) ½ Butternut squash 1 Onion 2 Garlic cloves 100g White wine 300g Double cream 200g Milk (whole) 20 Sage leaves ½ Wheel soft cheese (Munster, camembert, brie) 80g Butter Salt + pepper - Peel and slice the onion and garlic, slowly cook in a pan without colour. When soft add the wine and reduce until completely gone. - Peel the potatoes and butternut squash, slice thinly by hand or on the mandolin. Season with salt and pepper and mix well. - Mix the cream and milk. Put the onion mix in the base of an oven dish and layer the potatoes and squash on top, adding your sage and sliced cheese as you go, cover with the cream mix and place a little more of each cheese on top. Cover with foil. - Place in the oven at 160C for 2 hours. Remove the cover and place back in the oven at 180C for around 30 minutes or until nicely coloured on top.

SQUASH Ep 2: Squash Gratin with Gruyère + Sage Recipe It is the season for squash. One of my all-time favourite ways to serve this veg. This is easy but still delivers on the depth of flavour. Its very delicious and is a real treat to serve up for a weekend dinner as a side. A side that will win everyone over of course ☝🏽! Squash standing alone and really showing off here. Gruyère because is it life!! Serve with lots of greens or it’s amazing with a roast chicken! Serves 4 ad a side Ingredients: 1 small-ish butternut squash (1kg), thinly sliced with the mandoline into equal pieces 1.5litres veg stock For the sauce: 1 tbsp extra virgin olive oil 40g unsalted butter 6 garlic cloves, thinly sliced Handful sage, thinly chopped 350ml double cream Generous grating nutmeg 50g Gruyère, grated 60ml veg stock Salt + pepper Boil the 1.5L of stock + when boiling add in the squash slices. Cook for 4mins to just soften. Carefully drain. Grease a 9inch square baking tin + arrange the squash in rows stacked together. For the sauce, se a large saucepan to a medium heat + add a spoon olive oil + the butter. Melt together + add the garlic + sage. Simmer for 2mins before pouring in the cream, nutmeg, cheese, 60ml veg stock (I saved some of this from the blanching of the squash), season with salt + pepper. Let it just combine! Pour over squash tray making sure it is evenly distributed. Season with salt, pepper + another spoon olive oil. Bake at 200C degrees in the middle of the oven for 35mins or until its bubbling + squash is cooked through. Eat straight away. This can be prepared the day before, just keep cream mix + squash separate + combine when needed.

✨I love Japanese pumpkin AKA Kabocha squash because 🍁it’s sweet 🍁it tastes like chestnut & sweet potato had a baby 🍁there’s no need to peel (entire squash is edible!) 🍁it cooks fast 🍁it’s high in vitamin A, C , B-complex 🍁it’s high in fiber 🍁it’s a good source of folic acid and potassium 🍁it’s low in calories This recipe only takes 15 minutes. It’s a super quick and easy side dish you must try! Roasted Japanese Pumpkin Ingredients: 1 medium Japanese Pumpkin ~3 lbs Oil 2 Tbsps Salt to taste Steps: Wash and scrub pumpkin. Dry with a towel. Cut pumpkin in half. Remove seeds. Carefully slice pumpkin, about 1-inch thick. Place pumpkin slices on a baking sheet. Drizzle oil and add salt to taste. Mix well. Place pumpkin slices in a single layer, avoid touching. Airfry for 10 - 12 minutes at 400 F, or till golden brown and fork tender. Serve immediately as a side dish or a snack. Enjoy! Notes: In this video, I only used about 1/3 of the pumpkin, which about 1 lb. You can keep it simple and season with only salt or add your favorite seasoning such as garlic powder, onion powder, paprika, chili powder, fresh herbs, black or white pepper. You can freeze the leftover roasted pumpkin for up to 3 months. It’s perfect for throwing in noodle soup, porridge or stew later. #kabocha #pumpkin #roastedveggies #pumpkinrecipes #squash #easyrecipes #healthyrecipes #quickandeasyfood #thanksgivingsides #sidedish

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

Making my fave roasted kabocha squash tots, but let’s take a sec and talk all things KABOCHA SQUASH! 1. It's hands-down one of my fave winter squashes. It’s sweet and so creamy, almost like a butternut squash and a sweet potato had a baby. 2. Once cooked it can be served so many different ways… on a salad, in soups, curries or as a side to protein. 3. It’s low in calories and even though it’s sweet, it’s relatively low-carb, with about 8 grams per a 1 cup. 4. Last, but def not least, the skin is completely edible (aka tender after cooking!) so you don’t have to peel it before or after roasting. 🙌 The recipe I made here is for my super simple roasted kabocha squash tots which I tend to eat right off the sheet pan or dip in ketchup! 🙈 Head to the link in my bio to grab the full recipe!

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