Stuffed Kabocha Squash Recipes

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SAUSAGE AND CHEESE-STUFFED KABOCHA



Sausage and Cheese-Stuffed Kabocha image

I was inspired by this dish from Daniel Boulud. It's something I saw him make once and now I make it for my family as well. I put my own twist on it.

Provided by Marc Murphy

Categories     main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 16

1/4 pound dried porcini mushrooms
1 kabocha squash
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium-size cheese pumpkin, around 10 pounds
1 baguette
1 1/2 pounds sweet Italian sausage, out of the casing
1 large white onion, diced
3 cloves of garlic, sliced
1 pound button mushrooms, sliced
1/2 teaspoon ground ginger
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
2 cups milk
2 cups heavy cream
1 pound Gruyere, shredded

Steps:

  • Preheat oven to 375 degrees F.
  • Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes.
  • Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through.
  • In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds.
  • Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes.
  • In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes.
  • While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture.
  • Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper.
  • Add the milk and heavy cream to a saucepan and bring it to a simmer.
  • To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours
  • Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm.

FIG-CARROT STUFFED KABOCHA SQUASH



Fig-Carrot Stuffed Kabocha Squash image

While searching for a new winter squash variety, I stumbled upon kabocha squash-it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. -Caitlin Stephens-North, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 20

1 medium kabocha squash (about 3 pounds)
1/2 teaspoon fennel seed
1/4 teaspoon ground fenugreek
1/4 teaspoon pepper
Dash ground nutmeg
Dash ground cloves
1 tablespoon olive oil
1/2 teaspoon salt
STUFFING:
3 medium carrots, finely chopped
2 shallots, chopped
1 tablespoon olive oil
5 fresh or dried figs, cut into eighths
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Dash ground nutmeg
Dash ground cloves
3 tablespoons chopped pecans

Steps:

  • Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard., In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed., Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender., Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans., Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 299 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 13g fiber), Protein 5g protein.

QUINOA STUFFED KABOCHA SQUASH



Quinoa Stuffed Kabocha Squash image

Kabocha is an excellent source of beta carotene, iron, vitamins C and E, potassium and dietary fiber. It also contains the highest amount of cobalt among all the vegetables, which is essential to produce insulin, thus making kabocha diabetic-friendly. For more gluten-free, diabetic-friendly, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Pumpkin

Time 1h40m

Yield 2-4 serving(s)

Number Of Ingredients 10

1/2 cup quinoa
1 vegetable stock cube (or vegetable soup base)
1 kabocha squash
1 tablespoon olive oil
1/2 cup onion, chopped
1/4 cup green peppers or 1/4 cup red pepper, chopped
5 mushrooms, stems removed and sliced
2 tablespoons raisins
salt
pepper

Steps:

  • In a sauce pan, place quinoa, 1 cup of water and a vegetable stock cube.
  • Bring into a boil, reduce heat and cover, and cook until all the water is gone, for about 15 minutes.
  • Cut onion, pepper, and mushrooms. Cut the top off of the squash and scoop out seeds.
  • Preheat oven to 350°F/180°C degrees.
  • In a sauté pan, heat olive oil, and sauté chopped onion and pepper until the onion becomes translucent.
  • Add mushrooms and sauté a little longer. Season with salt and pepper.
  • Add cooked vegetables and raisins to the cooked quinoa and mix.
  • Stuff the squash with the quinoa mixture and cover with the squash top.
  • Bake in the oven for about 60 minutes or until the squash is soft. Remove the top for the last 10 minutes.
  • Infuse love and serve!

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