Kabocha squash braised with sweet potato and zucchini
stoloniferous' story about Blue Hubbard squash inspired me to post my recent squash experiment. The recipe is from Martin Yan's Quick and Easy. It's called "Buddhist Braised Squash," but I have no idea what makes it Buddhist. It involved a Japanese pumpkinlike squash called kabocha, which I'd never heard of before I tried this dish. The cookbook pointed out that if the squash was too hard to cut, I should put it in the microwave for 2 minutes. It didn't say to poke holes in it first, and I didn't. Thankfully, no one was injured, but I'll take stoloniferous' advice next time and thoroughly perforate it before nuking.
The dish basically consisted of kabocha squash and sweet potato braised in coconut milk, with some zucchini and soy sauce tossed in at the end, garnished with cilantro and pistachio nuts.
It was very tasty and filling. One bowl was enough for an entire meal. The kabocha was very sweet, more so than acorn squash. The zucchini balanced it nicely.
The dish basically consisted of kabocha squash and sweet potato braised in coconut milk, with some zucchini and soy sauce tossed in at the end, garnished with cilantro and pistachio nuts.
It was very tasty and filling. One bowl was enough for an entire meal. The kabocha was very sweet, more so than acorn squash. The zucchini balanced it nicely.