Kabocha squash is one of my favorite vegetables - it's sweet, packed with nutrients, and low in calories and carbs! I tried cooking kabocha two different ways using recipes that I found on the internet - both involve minimal ingredients and prep time! For both recipes, I used packages of pre-cut Kabocha that I purchased at Costco. If you have ever tried to slice kabocha before, you will know that this is a game-changer!
Simmered Kabocha Squash by Just One Cookbook
This is a classic recipe for cooking kabocha Japanese-style. I made my dashi the easy way - adding a packet of instant dashi (the packets that come with packages of saimin, or you can buy them separately in the asian section of the grocery store) to boiling water. After making the dashi, I set it aside.
Next I placed my pieces of kabocha skin side down in a pot, and added the dashi, 1 TBSP of sake, 1 TBSP of sugar, 2 teaspoons of soy sauce, and a pinch of salt, and turn up the heat on the stove until the mixture starts to boil, swirling the pot occasionally to mix the ingredients together. Reduce the heat and simmer for 20-30 minutes. Then remove the pot and let the kabocha cool down.
Cinnamon Maple Roasted Kabocha Squash by Eating Bird Food
Roasting kabocha is just as easy as simmering it. The only difference (other than ingredients) is that you're cooking it on a baking pan in the oven instead of boiling it on a stovetop.
For this recipe, I tossed the kabocha with a combination of 1 TBSP olive oil, 1 TBSP syrup, 1 tsp of cinnamon, and a dash of salt in a bowl, laid out the the pieces on a baking pan lined with parchment paper, and baked it at 400 degrees for 30 minutes, flipping them over halfway.
Either way you cook it, you'll end up with a delicious and healthy dish that you can serve as a side dish or healthy snack!
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