KABOCHA SQUASH RED CURRY
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Add the butter to a medium pot over medium heat and let it brown. Add the carrot, onion and ginger and let cook until lightly softened, about 5 minutes.
- Add the squash and cook, stirring occasionally, for 5 more minutes. Season with salt and pepper. Add the garlic and cook for 2 more minutes. Add the curry paste and cook for another 2 minutes. Whisk in the coconut milk and chicken stock. Simmer until the sauce is reduced and thickened, about 45 minutes. Stir in the fish sauce and spinach.
- Serve over rice and garnish with the peanuts, cilantro, pomegranate and limes.
ROASTED KABOCHA SQUASH
The farmers' markets are full of beautiful fall squash; right now, our favorite is the kabocha squash. It has rich, firm flesh that's not watery. We prepare the squash like we would prepare meat to concentrate the texture and flavor.
Provided by Canal House
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
- Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
- Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).
KABOCHA SQUASH PIE WITH SPICED CRUST
Provided by Anne Burrell
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- For the squash: Preheat the oven to 375 degrees F.
- Put the squash on a sheet tray, toss lightly with olive oil and toss in the oven. Roast the squash until a fork slides in and out easily, about 45 minutes. Remove the squash from the oven and let cool. Remove the skin and puree until smooth. Place 3 cups squash puree in a large mixing bowl, reserve the rest for another purpose.
- For the crust: In the bowl of a food processor combine all the flour, sugar, cinnamon, allspice, ginger, nutmeg and salt. Toss in the butter and pulse until the mixture looks like grated parmigiano. Add in the egg yolk and a few drops of the ice water. Pulse until the mixture starts to come together into a ball. Add a few more drops of water if the mixture still seems dry.
- Turn the dough out onto a lightly floured work board. Using the heels of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process two more times. Form the dough into a disk, wrap in plastic and refrigerate for at least 1 hour.
- Remove the dough from the fridge and let warm up for 5 minutes. Roll the dough out into a large circle and lay in a deep pie dish. Trim the dough all the way around so there is only 1/2-inch overhang. Fold the dough under and crimp the edges decoratively. Make sure the edges don't extend beyond the pie plate rim. Prick the dough all over with a fork. Lay aluminum foil over the dough to cover and fill the pie plate with baking beans.
- Place the pie plate on a sheet tray and bake in the oven for 15 minutes. Remove the foil and baking beans and bake for 5 more minutes. Remove from the oven and let cool.
- Reduce the heat in the oven to 350 degrees F.
- For the filling: In a small bowl, beat the eggs until they are smooth. Beat in the cream. Add the cream/egg mixture to the squash puree and beat to combine. Beat in the condensed milk, brown sugar, bourbon if using and vanilla. Beat until the mixture is well combined, 1 to 2 minutes.
- Pour the squash mixture into the prepared pie shell. Place on the sheet tray and place back into the oven for 25 minutes. Rotate the pie and bake until the mixture barely jiggles when shaken, another 20 to 25 minutes. If the crust starts to get too dark, place a pie shield ring on the pie to protect the edges from burning.
- Remove the pie from the oven and let it cool for at least 1 hour before cutting.
- Whip heavy cream with a pinch of cinnamon until stiff peaks, and top the pie as a garnish.
KABOCHA RAVIOLI
Having been raised in Italy, I have loved to make ravioli since I was a child. This is a classic dish that has been in my repertoire in my restaurants and at my family table for a long time.
Provided by Marc Murphy
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the fresh pasta dough: Pour the flour onto a clean work surface and create a well in the center. Add the eggs, oil and salt. Whisk the eggs with a fork until combined, starting to add a little bit of flour to the liquid at a time. Keep whisking until the liquid has combined with enough flour that you can incorporate the rest of the flour with your hands. Continue adding, folding and kneading the dough until everything has been combined, 5 to 8 more minutes. Form the dough into a ball and cover with plastic wrap. Place the dough ball in the refrigerator for about 30 minutes to rest.
- Meanwhile, preheat the oven to 350 degrees F.
- For the filling: Sprinkle the squash with salt, pepper and olive oil in a 14-inch cast-iron pan. Roast until cooked through and roasted, about 30 minutes.
- Remove from the oven and set aside to cool slightly. Put into a food processor with the ricotta, nutmeg, 1 egg and half the Parmesan. Place this mixture into a piping bag. Beat the remaining egg in a bowl for egg wash.
- Roll out the pasta dough according to the manufacturer's directions for ravioli sheets.
- With the piping bag, put heaping tablespoon-size dots of the filling at least 3 inches apart and 1 inch above the edge of the pasta sheet. Brush the edges with the egg wash and fold over the dough carefully, pressing out the air from the filling, allowing it to seal. Using a fluted cutter, cut between each of the ravioli to separate. Put the ravioli in the refrigerator to let them set while you wait for your water to come to a boil.
- Bring a pot of water to a boil and salt heavily. Add the ravioli in batches, and cook for 3 minutes, allowing the filling and pasta to cook through. Meanwhile, prepare the sauce.
- Put the butter in a large, high-sided saute pan and cook over medium-low heat until it reaches a noisette stage, when the butter is bubbling and starting to get a little bit brown. Throw in your crushed walnuts and sage and stir to combine. When the ravioli are cooked, scoop them out of the water and place them in the pan with the butter sauce, tossing to coat.
- Plate the ravioli and garnish with the remaining Parmesan.
KABOCHA SQUASH MASH
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Peel and roughly chop 1 large kabocha squash (about 3 pounds), discarding the seeds. Cook in boiling salted water until soft, about 20 minutes; reserve 1/2 cup of the cooking liquid, then drain. Puree the squash and the reserved liquid with 1/4 cup heavy cream; season with salt and pepper. Top with toasted pepitas.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
Nutrition Facts : Calories 126, Fat 5 grams, SaturatedFat 3 grams, Cholesterol 14 milligrams, Sodium 75 milligrams, Carbohydrate 20 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
MASCARPONE CHEESECAKE
This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.
Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.
More about "kabocha squash mascarpone cheesecake recipes"
13 DELICIOUS KABOCHA SQUASH RECIPES TO MAKE THIS SEASON
From justonecookbook.com
Reviews 21Published Sep 28, 2022Estimated Reading Time 6 mins
- Kabocha Squash Soup. Soup is mandatory when kabocha squash is in season. This kabocha squash soup requires just a few simple ingredients. It’s rich and creamy yet so good for you.
- Kabocha Salad. Sweet golden kabocha is boiled and mashed until fork-tender, and then combined with sliced cucumber, crispy bacon, and tossed with creamy Japanese mayo.
- Kabocha Gratin. Kabocha gratin with a Japanese twist is the ultra comfort food in cold weather months. In this recipe, tender chunks of sweet kabocha, umami mushrooms, sweet onion, garlic, and macaroni are cooked in a creamy béchamel sauce, topped off with panko breadcrumbs, and baked until crispy golden.
- Japanese Roasted Kabocha Squash. Thinly sliced and oven-baked until slightly charred and fork-tender, these roasted kabocha squash are possibly the easiest way to enjoy the seasonal gem.
- Kabocha Pork Stir Fry. Cut any leftover squash into thin slices and make this stir fry for a quick and protein-rich weeknight dinner. Seasoned with a sweet and spicy sauce called gochujang (Korean hot pepper paste), it is not-your-typical-stir-fry but a bold and robust meal to serve with steamed rice.
KABOCHA SQUASH CHEESECAKE WITH WALNUT CRUST
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 3 mins
- To make the filling: Prepare a steamer by filling a large round casserole with water to a depth of 3 inches; the casserole should be able to hold the squash comfortably and have a tightly fitting lid. Put a steamer rack or enough crumpled heavy-duty aluminum foil to support the squash on the bottom; the rack or foil should be just above the waterline. Set over medium heat and bring to a steady simmer. Put the whole squash on the rack, cover the pot, and steam until a knife pierces the flesh easily, about 1 hour.
- Remove from the heat, uncover the pot, and cool the squash in the steamer until cool enough to handle.
- Meanwhile, make the crust: Preheat the oven to 325°F. Lightly butter a 9-inch spring form pan, line with parchment paper, and butter the paper. Set aside.
- Spread the walnuts on a rimmed baking sheet and toast, shaking the pan occasionally, until fragrant, about 15 minutes. Cool completely. Turn the oven down to 300°F.
JAPANESE ROASTED KABOCHA SQUASH • JUST ONE COOKBOOK
From justonecookbook.com
Ratings 11Calories 123 per servingCategory Side Dish
ROASTED KABOCHA SQUASH RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.5/5 (11)Category Side DishCuisine American, Japanese
JAPANESE SIMMERED KABOCHA かぼちゃの煮物 • JUST ONE …
From justonecookbook.com
ROASTED KABOCHA SQUASH AND GINGER TART - EDIBLE SILICON VALLEY
From ediblesiliconvalley.ediblecommunities.com
BEST KABOCHA SQUASH RECIPE - HOW TO MAKE KABOCHA SQUASH
From delish.com
SIMMERED KABOCHA SQUASH RECIPE | I HEART UMAMI®
From iheartumami.com
WHAT IS KABOCHA SQUASH? - THE SPRUCE EATS
From thespruceeats.com
KABOCHA SQUASH RECIPES
From allrecipes.com
20 EASY KABOCHA SQUASH RECIPES AND IDEAS - INSANELY GOOD
From insanelygoodrecipes.com
BEST KABOCHA SQUASH MASCARPONE CHEESECAKE RECIPES
From alicerecipes.com
KABOCHA SQUASH MASCARPONE CHEESECAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
KABOCHA SQUASH MASCARPONE CHEESECAKE RECIPE - EASY RECIPES
From recipegoulash.cc
ROASTED KABOCHA WITH MAPLE SYRUP AND GINGER RECIPE
From foodandwine.com
KABOCHA SQUASH MASCARPONE CHEESECAKE | RECIPE | FOOD NETWORK …
From pinterest.com
You'll also love
Related Search