Kabocha squash

[Hermitian]

Picked up a fresh kabocha squash and some beef tri tip at the market today. Meat pie is imminent.

[epsilon]

That's a tasty looking squash.

[Father'sDaughter]

I love kabocha squash! Are we going to see what you create with it? We had it the other night --

Peel, cube and steam the squash. Sautée onions, garlic and fresh rosemary in olive oil then toss in the squash. Spread the mixture on rolled out pizza dough, sprinkle with crumbled Gorgonzola and bake.

[Vespertino]

I love kabocha. I was thinking of trying to make a pumpkin pie or pudding out of it.

[epsilon]

simmered in soy sauce, brown sugar and a little rice wine vinegar is also delicious.

[Tracydr]

Kabocha is my very favorite squash. So sweet and dry. I eat other squash with brown sugar-cinnamon-butter. The kabocha doesn't need any sugar at all.

[Hermitian]

Originally Posted by Tracydr

Kabocha is my very favorite squash. So sweet and dry. I eat other squash with brown sugar-cinnamon-butter. The kabocha doesn't need any sugar at all.

I grew up eating fresh squash from the garden. I like nearly all of them baked or pan-fried plain. No need to add anything -- maybe a little butter when served. For pan-fried I'd say patty-pan summer squash is my favorite. For baking the blue hubbard is at the top of my list. I eat and grow the others too. The only squash I don't care for is yellow crookneck.

Squash is also good as an ingredient in casseroles and savory pies -- the latter being a meat+squash "casserole" you bake in a pie shell. But since the pastry cooks in 10-15 minutes, the pie ingredients must be pre-cooked. My approach is to saute mushrooms, shallots, etc. along with small thin-sliced pieces of a high-quality meat such as tri-tip and perhaps some seasoning. The meat need only be cooked until it is medium rare. Then in a large bowl or Kitchen Aid mixer, blend the contents of the saute pan with the "meat" of a cooked squash such as Kabocha. Bake this mixture in a pie, top and bottom shell. I make my pie dough from scratch, following the Joy Of Cooking recipe.

[KLorentz]

Originally Posted by Vespertino

I love kabocha. I was thinking of trying to make a pumpkin pie or pudding out of it.

Makes great pie and other pumpkin type baked goods.

[Tracydr]

I haven't tried Blue Hubbard,yet. I haven't had great luck trying to grow that species in my garden. I get kabocha from the Asian store.
I wish my husband liked squash. I don't eat it that often because I don't like fixing a meal just for me.

[Hermitian]

Originally Posted by Tracydr

I haven't tried Blue Hubbard,yet. I haven't had great luck trying to grow that species in my garden. I get kabocha from the Asian store.
I wish my husband liked squash. I don't eat it that often because I don't like fixing a meal just for me.

In Phoenix, it would require precise timing in the Fall for planting. However, you will be able to grow it at your new home!

BTW, we are enjoying bumper crops of exotic tomatoes grown in Phoenix right now in our local foodie markets.

[Tracydr]

I didn't get anything planted when I should have this year. We've had an early spring so I could have planted out any time , even January which is what the big farms probably do.
Unlike most winter, we only had a single light freeze. I have a Matt's that survived the winter. Even my hyacinth vine survived and is now loaded with beans!
We're moving so I just got a few heirlooms and hybrids from HD, just because I can't live entirely without.

[Hermitian]

Originally Posted by Tracydr

I didn't get anything planted when I should have this year. We've had an early spring so I could have planted out any time , even January which is what the big farms probably do.
Unlike most winter, we only had a single light freeze. I have a Matt's that survived the winter. Even my hyacinth vine survived and is now loaded with beans!
We're moving so I just got a few heirlooms and hybrids from HD, just because I can't live entirely without.

[Delerium]

We grow it every year. Kabocha curry is something we kinda grew up with.

http://ankierenique.wordpress.com/20...pe-by-request/

[Hermitian]

Originally Posted by Delerium

We grow it every year. Kabocha curry is something we kinda grew up with.

http://ankierenique.wordpress.com/20...pe-by-request/

Thanks.

[Fred Hempel]

Many Kabocha-type squash have skin that is soft enough to eat. Another reason to grow them.