KABOCHA SQUASH SALAD RECIPE (DANHOBAK SALAD)
A quick and easy 20 min Kabocha Squash Salad Recipe that goes wonderfully well with any Korean meal.
Provided by JinJoo Lee
Categories Salad
Time 20m
Number Of Ingredients 7
Steps:
- For a good size kabocha squash, half a squash weighs about 1 lb. Clean and cut squash into slices.
- Remove seeds with a spoon.
- Cut squash into about 1.5 inch thick slices for quicker cooking.
- Steam the squash slices for 15 min or so until the thickest parts are easily pierced with a fork.
- Cut green skin off cooked squash. Cut squash into smaller pieces and put in a bowl. Mash squash like making mashed potato. I didn't have a potato masher so I just used a whisk. Don't kill yourself trying to mash it completely - leave some small chunks to give the salad more texture.
- To the mashed squash, add mayonnaise, dijon mustard, salt and honey. Mix it all well. Taste and adjust by adding more mayo for creamier taste, more mustard for more zing and more honey if you like things sweet. Finally add raisins and pumpkin seeds.
- Serve salad chilled.
Nutrition Facts : Calories 102 kcal, Carbohydrate 13 g, Protein 1 g, Fat 5 g, Cholesterol 2 mg, Sodium 168 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KABOCHA SQUASH SALAD
Kabocha is a Japanese winter squash or pumpkin that has a slight sweetness that we accentuate by simmering it with sugar. You can substitute peeled butternut squash if your market doesn't carry kabocha, but look for it. These days it's often in bins at the bottom of supermarket produce aisles.
Yield Serves 6
Number Of Ingredients 14
Steps:
- Fill a medium saucepan with 3 cups water and bring to a boil. Stir in the sugar and salt to dissolve. Add the squash and cook until tender but not falling apart, about 5 minutes. Strain the squash and place in the refrigerator to cool completely.
- Combine the squash, romaine, arugula, pumpkin seeds, olive oil, and scallions in a large mixing bowl. Dress with the vinaigrette and toss gently so as not to break up the squash.
- Combine the vinegar, mustard, and salt in a blender. Blend on low speed while slowly drizzling in the olive oil.
ROASTED KABOCHA SQUASH WITH TAHINI AND HERB SALAD
Any tender herbs will brighten this dish -- swap in parsley for cilantro, or tarragon for mint.
Provided by Martha Stewart
Categories Lunch Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle squash with oil; season with salt and pepper. Roast, flipping once, until tender, 25 to 30 minutes.
- Meanwhile, whisk together lime juice, honey, serrano, 1/2 teaspoon salt, and 3 tablespoons oil. In a separate bowl, mix yogurt, tahini, 3 tablespoons water, 1/4 teaspoon salt, and a pinch of pepper. Spread yogurt mixture on a platter. Top with squash, herbs, and sesame seeds. Drizzle with lime dressing; serve.
ROASTED KABOCHA SQUASH
Simple, easy recipe.
Provided by D. Shiznit
Categories Side Dish Vegetables Squash
Time 45m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
- Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 21.9 g, Fat 3.7 g, Fiber 3.8 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 90.3 mg, Sugar 5.6 g
HOUSEMAN'S ROASTED-SQUASH SALAD
At Houseman, the restaurant Ned Baldwin and Adam Baumgart opened in the Hudson Square neighborhood of Manhattan in 2014, you'll find this astonishing salad made with red kabocha squash. But the more easily found green kabocha works beautifully in the recipe, as does buttercup squash and sugar pumpkin. For the dressing, some confidence is required. What seems an enormous amount of dried spices - ground fennel, sumac and coriander - is combined with chopped parsley and cilantro. The result looks dry and grainy, as if something is wrong. But olive oil, lime juice and white-wine vinegar (best available, please!) begin to smooth things out, and the cheese, pistachios and vinegar-plumped currants finish the job. The combination makes a fine vegetarian main-course lunch or dinner, particularly paired with braised greens and good bread.
Provided by Sam Sifton
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the currants in a small bowl, and pour the white-wine vinegar over them. Allow them to macerate for several hours or overnight, though in a pinch you can allow them to plump up while you prepare the squash. Heat oven to 450.
- Cut the squash in half, scoop out the seeds, peel both halves (if you like: the skin of the kabocha squash is edible) and slice the squash into 1/4-inch half moons. Dress the squash lightly with 1 to 2 tablespoons of the olive oil, and season with the salt. Place the squash on a parchment-lined sheet pan, and roast until soft and caramelized, approximately 15 to 20 minutes, turning the pieces once or twice during the process. Remove the squash from the oven, and set aside to cool.
- Meanwhile, in a medium-size bowl, combine the fennel seed, sumac and coriander, then add the parsley and cilantro, and stir to combine. Add 1/3 cup olive oil, and stir to combine. You want a wet mixture and may need to add a couple of extra tablespoons of oil to get it.
- Drain the currants, reserving the vinegar, and add them to the green sauce. Add the lime juice, pistachios, cheese, 6 tablespoons olive oil and 5 teaspoons vinegar from the pickled currants to the green sauce. Taste, and add more lime juice or vinegar if you like, along with a spray of salt.
- Place squash on a warm platter, and spoon the dressing over the top.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 28 grams, Carbohydrate 20 grams, Fat 35 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 390 milligrams, Sugar 7 grams
KABOCHA SQUASH PANNA COTTA
This modern, savory interpretation of panna cotta comes from Chef Debbie Gold, who participated in the 2000 Workshop. It has the silky, quivery texture of a traditional dessert panna cotta, with an appetizing butterscotch color. For an autumn first course, serve the custard with crisp toasts and a tart salad for contrast. Note that the panna cotta must be chilled for at least four hours before serving.
Yield serves 6
Number Of Ingredients 14
Steps:
- For the panna cotta: In a small bowl, sprinkle the gelatin over 1/4 cup of the milk. Let soften for 5 minutes. Place the remaining 3/4 cup milk, the cream, squash, and thyme in a saucepan. Whisk to blend. Warm over moderate heat just until it begins to simmer. Do not allow the mixture to boil.
- Remove from the heat and add the softened gelatin, stirring until the gelatin dissolves. Season with salt and pepper. Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, stirring occasionally. (You can speed up the cooling by placing the bowl in an ice bath.) Divide among 6 espresso cups or other small ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- For the baguette toasts: Preheat the oven to 400°F. Brush the baguette slices lightly with olive oil on both sides. Bake until golden and crisp, 10 to 12 minutes.
- For the salad: Trim the core and any dark green outer leaves and leaf tips from the frisée. Tear the pale yellow center leaves into bite-size pieces. Just before serving, put the frisée in a bowl and toss with the olive oil, vinegar, almonds, and a pinch of salt.
- To serve, put a panna cotta ramekin on each of 6 salad plates. Accompany each portion with 3 toasts and a tuft of frisée salad.
- Enjoy with Cakebread Cellars Chardonnay Reserve or another rich, barrel-fermented Chardonnay.
- For the kabocha squash puree, preheat the oven to 400°F. Cut a small kabocha squash in half and remove the seeds. Put one half in a pie tin or small baking dish, cut side down, reserving the other half for another use. Add 1/2 inch of water. Bake until the squash feels tender when probed, about 45 minutes. Let cool, then scoop the flesh from the skin into a bowl. Stir with a wooden spoon until smooth, then measure out 1/2 cup.
- Marcona almonds are Spanish almonds that are typically skinned, fried in oil, and salted. They are available at well-stocked grocery stores and specialty food stores. For a substitute, toast whole blanched almonds, then toss with olive oil and salt.
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