Kabocha Pure With Ginger Recipes

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KABOCHA PURéE WITH GINGER



Kabocha Purée with Ginger image

Homemade ginger juice lends complex flavor to this squash purée.

Provided by Anita Lo

Yield Makes 10 servings

Number Of Ingredients 6

1 2 - 2 1/2-pound kabocha squash, halved, seeded
Kosher salt and freshly ground black pepper
1 6" piece of ginger, peeled, thinly sliced
1 tablespoon (packed) light brown sugar
1 1/2 cups (or more) heavy cream
Cheesecloth

Steps:

  • Preheat oven to 375°F. Line a rimmed baking sheet with parchment or foil. Season inside of squash with salt and pepper. Place squash, cut side down, on prepared sheet. Roast until tender, 1-1 1/4 hours. Let cool slightly.
  • Line a strainer with a double layer of cheesecloth; set over a small bowl. Pulse ginger in a food processor until finely chopped. Transfer to prepared strainer. Gather edges of cloth together; squeeze tightly to release ginger juice into bowl.
  • Scoop squash flesh into a food processor. Add sugar and 1 tablespoon ginger juice. With machine running, gradually add 1 1/2 cups cream and purée until smooth, adding more cream by tablespoonfuls if too thick. Season with salt, pepper, and more ginger juice, if desired. Gently warm in a saucepan, stirring constantly, until heated through. DO AHEAD: Can be made 1 day ahead. Gently rewarm purée in a saucepan, adding a little more cream if necessary.

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Top Asked Questions

How to make kabocha squash soup?
Step 1. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer. Stir occasionally so that the rice doesn't clump or stick at the bottom. Step 2. While the congee is simmering prep the kabocha squash: peel, seed and cut the kabocha squash into bite sized pieces, about 1/2-inch cubes.
What can I do with boiled kabocha?
Instead of adding butter and cream, mix Kewpie mayo with boiled kabocha before mashing. This healthier, starchy side tastes even better than mashed potatoes! Ditch butternut this fall and try these kabocha squash recipes instead. They’re just as bright and tasty but add a new level of yum to your dinner table.
What is kabocha squash congee?
Kabocha Squash Congee. Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge. How to Make It. In large pot add stock, rice, salt and ginger. Bring the mixture to a boil, then reduce the heat to a low simmer.

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