Today’s guest post is from Alisa Fleming, from One Frugal Foodie & GoDairyFree.com. If you missed my review (and recipe) from her book, Go Dairy Free, earlier this week you really should go read it.
I can’t remember exactly how Alisa and I first met but I do remember the deep admiration I had for her integrity, openness, and willingness to share. Her level-headed nature and quest for the facts speak to the researcher in me and allows me to trust fully the information she shares.
Alisa also believes in serving the foodie community – she’s never told me this but it’s evident in her actions. Her most recent undertaking was Smart School Time Recipes, a FREE e-book filled with healthier, packable recipes for kids and adults. Make sure to add this book to your collection.
Quick Asian-Spiced Kabocha
When Amy asked me to share a recipe on her blog, I went back and forth on which to choose. Though I’m not completely gluten-free or sugar-free, I make a lot of recipes that are. I guess you could say that being so immersed in dairy-free living has prompted me to experiment in a lot of other free-from arenas, and I must admit that I love the variety! There were many more adventurous recipes I could have shared (the Gluten-Free Dutch Babies with Maple Blueberry Sauce were tops on that list), but the weather is quickly cooling off and my thoughts have turned to the comfort of seasonal fall foods.
Last year marked my first taste of kabocha squash, and like many others, I have found a new love. It isn’t so much that I find kabocha to be heads and tails above the rest of the winter squash community in taste, but rather that I love its thin skin and the fact that you can eat it! Potatoes, apples, you name it, not only do I hate peeling it, but the skin is actually my favorite part. Finding a rough winter squash that can actually be cooked up as is with a resultant soft skin is like a dream come true.
In the past I thought that squash could only be roasted or steamed, but this simple recipe is a quick sauté that results in very tender squash that is full of flavor. I went light on the natural sweetener, but you can up it if you are craving a sweeter squash delight.
This recipe was provided by Alisa Fleming of One Frugal Foodie and Go Dairy Free.
Like most other winter squashes, kabocha is a bear to cut, but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience.
Ingredients
- 3/4 lb Kabocha Squash Smallish Chunks (cut to about 1-inch in size, skin on)
- 1/3 Cup Water, plus additional if needed
- 1 Tablespoon Wheat-Free Tamari (a gluten-free soy sauce)
- 1-1/2 Tablespoons Evaporated Cane Juice or Granulated Palm / Coconut Sugar (these sugars are earthy subs for your standard brown sugar)
- 1 Teaspoon Fresh Ginger, minced (feel free to use more if you like your ginger)
- 3/8 Teaspoon Chinese 5-Spice Powder (available in the spice section of most grocers)
Instructions
- Place all ingredients in a skillet and heat to boiling. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
- Remove the lid and continue to cook (stirring occasionally) until the liquid is pretty much gone / thickened, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally. Serve.
Notes
I have been devouring the entire batch within a day, but if you do put the leftovers in the refrigerator, the flavors seep in nicely and offer more of an infused flavor the next day. Feel free to enjoy it cold or warmed.
Alisa
posted on September 15, 2010 at 9:48 am
Thanks for letting me share Amy! And seriously, you are just the sweetest person ever
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Amy Reply:
September 15th, 2010 at 12:11 pm
@Alisa, Thank you!! And the feeling is mutual. Hugs!
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Kim @ Cook It Allergy Free
posted on September 15, 2010 at 10:18 am
Alisa, this is one of the yummy recipes that you shared with me! I LOVE it! Last year was the first time I had made this yummy squash too! I cannot wait to try this recipe!
And, Alisa, I too think that Amy is the sweetest person ever. As are you!
Thanks for sharing your recipe with us today on SSGF!
Kim
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Amy Reply:
September 15th, 2010 at 12:08 pm
@Kim @ Cook It Allergy Free, Has anyone told you that you can only see in others what you see in yourself? Hugs!!
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Kim @ Cook It Allergy Free Reply:
September 15th, 2010 at 12:15 pm
@Amy,
Amy, that is one of the sweetest things someone has said to me! Thank you so much.
And can I tell you, that although I know it is months and months away, i am so excited to be able to hug you in person at the the GF Cooking Expo!! Hubby and I are going to have a vendor booth….
xo
Kim
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Amy Reply:
September 15th, 2010 at 12:25 pm
@Kim @ Cook It Allergy Free, Can you hear me cheering??? We’ll have to chat and make sure we get together for dinner.
gfe--gluten free easily
posted on September 15, 2010 at 10:22 am
My word that looks good, Alisa! Simple, but yet delicious and, of course, gfe and dfe!
Amy, I think Alisa is wonderful. You are so right about her serving the community so well. My support group was the first one she ever presented to. You know me … I just asked her. LOL It was a telecon only, but it was much appreciated by all, especially the Q&A part
!
Hugs to you both,
Shirley
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Amy Reply:
September 15th, 2010 at 12:07 pm
@gfe–gluten free easily, I wish I could have heard that call, Shirley! I am sure your support group greatly appreciates all you do for them.
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Tia
posted on September 15, 2010 at 10:06 am
Hi Alisa and Amy,
Thanks for the wonderful recipe. I am discovering I really like squash and other vegetables if they are cooked right. This recipe sounds like something my family will love. We like Asian spices. Well, we like all spices. I also like the fact that it really doesn’t take a lot of work. Throwing everything into one pan and cook is great.
Now, I just have to find some Kabocha.
I will be sure to check out your site, Alisa. I love all of the new-to-me recipes I am finding.
xoxo,
Tia
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Amy Reply:
September 15th, 2010 at 12:10 pm
@Tia, I am with you on low maintenance recipes, Tia. Quick, simple, and delicious is my thing.
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Lexie
posted on September 15, 2010 at 11:37 am
Mention Asian food and I am all ears. LOVE the looks of this. Squash with Asian flair … mmmm. When squash season hits you can never have enough squash recipes up the sleeve.
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Amy Reply:
September 15th, 2010 at 12:07 pm
@Lexie, I totally agree…but I am so guilty of eating it plain right out of the oven. My husband thinks I’m weird. I think he’s missing out on one of nature’s best foods.
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Debi
posted on September 15, 2010 at 11:45 am
My husband and I love kabocha! I can’t wait to try this. I have a feeling it will be a new “comfort food” in our house. Thank you Amy and Alisa!
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Amy Reply:
September 15th, 2010 at 12:04 pm
@Debi, How do you make yours? I have never made kabocha – but I’m going to pick one up when I see it and try this. I love all types of squash and am always happy to have a new recipe.
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Debi Reply:
September 15th, 2010 at 2:39 pm
@Amy, Amy, I cut it in half and roast it in the oven like other squashes or I dice it up and use it for Japanese Curry. My husband has used it to make a traditional Japanese dessert, but I can’t remember what it’s called.
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Amy Reply:
September 17th, 2010 at 6:58 am
@Debi, I make a butternut squash cake that’s so darn good but I’ve never made anything Japanese with squash…I’d love to know about it. Honestly, I’m a dessert girl. I like to eat it but I love to make it…there’s something about the magic that happens in the oven that has me hooked.
Debi Reply:
September 17th, 2010 at 2:43 pm
@Amy, My husband couldn’t remember the name of it either, but told me which cookbook to find it in when I get home Monday. I will pass it on to you when I find it!
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Amy Reply:
September 18th, 2010 at 12:10 pm
@Debi, Thanks!
Debi Reply:
September 22nd, 2010 at 7:13 pm
@Debi, The recipe is for a yokan (cake) called Kabocha Squash Cake (serves 4) from Classic Japanese by Yasuko Fukuoka. My husband hasn’t made this in a while so the recipe hasn’t been altered to fit my no gluten/refined/processed foods diet.
12oz kabocha
2T all-purpose flour
1T cornstarch
2t caster sugar
1/4t salt
1/4t ground cinnamon
1 1/2T water
2 egg yolks beaten
1/2 nashi (Japanese pear) – optional to serve with
1/2 kaki (Japanese persimmon) – optional to serve with
Cut off the hard part of the kabocha from the top and bottom, then cut into 3-4 wedges. Scoop out the seeds and cut the kabocha into chunks. Steam the kabocha for 15 minutes over medium heat (it’s best done in a large bamboo steamer). Check if a chopstick can be pushed into the center of a chunk easily. Remove from heat and leave covered for 5 minutes. Remove the skin from the kabocha. Mash the flesh and push it through a sieve using a wooden spoon, or use a food processor. Transfer to a mixing bowl, add the rest of the cake ingredients and mix well. Roll out a makisu sushi mat as if making a sushi roll. Wet some muslin or a dishtowel slightly with water and lay it on the mat. Spread the kabocha mix evenly. Hold the nearest end and tightly roll up the mat to the other end. Close both outer ends by rolling up or folding the muslin over. Put the rolled kabocha in the mat back into the steamer for 5 minutes. Remove from heat and let it set for 5 minutes. Peel, trim, and slice the nashi and kaki, if using, very thinly lengthwise. Open the mat when the roll has cooled down. Cut the cake into 1 inch slices and serve cold on four small plates with the nashi and kaki.
Ali @ The Whole Life Nutrition Kitchen
posted on September 15, 2010 at 12:01 pm
Alisa, I don’t think I have ever cooked squash this way…sounds fabulous!
Using coconut aminos in place of tamari works for folks who can’t tolerate soy but want that dark, salty sauce and Asian flare. Just thought I’d add that little tidbit. 
Amy, I think it is so wonderful that you have all of these guest posts up on your blog….so wonderful to share our blogs with others!
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Alta
posted on September 15, 2010 at 12:41 pm
I just tried kabocha squash for the first time last year too. I love it – it’s so sweet and creamy. I love this recipe – although I think I might even omit the sweetener altogether. What a yummy-looking dish!
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Ricki
posted on September 15, 2010 at 1:10 pm
Now I am more determined than ever to find kabocha squash!! I’ve read so much about it and this recipe sounds wonderful–so simple and yet so divine. I’ve searched our local market and supermarket and still no luck. Hoping this is the year I, too, fall in love with kabocha! Thanks for a great post, Alisa, and thanks, Amy!
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Amy Reply:
September 17th, 2010 at 6:58 am
@Ricki, I looked yesterday at the store and they still just have the more common varieties. I hope they get some in stock over the next few weeks.
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Heidi @adventuresofaglutenfreemom.com
posted on September 15, 2010 at 10:26 pm
Woo-Hoo! I just bought the most beautiful Red Kabocha squash and I haven’t had a clue what to make with it, I am a Kabocha newbie!
This looks delish Alisa, thanks for sharing (and btw, thanks for your free e-cookbook, it is a great resource to have on hand for busy parents).
Amy, you just ROCK all around, you’ve really helped me curb our family’s sugar habit and I am so grateful!
xo,
Heidi
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Karina
posted on September 15, 2010 at 11:03 pm
Raising my hand. I’m a newbie to kabocha squash. Yours looks delicious! Thanks for the inspiration- and the nudge- to try a new winter squash (my favorite fall vegetable).
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Amy Reply:
September 18th, 2010 at 12:22 pm
@Karina, I’ve been on the lookout for kabocha and haven’t seen it yet this year. Hopefully the specialty squashes will make an appearance soon.
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Cara
posted on September 16, 2010 at 3:53 pm
Winter squash is my favorite! I love this flavorful and quick way to cook it.
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Sophie
posted on September 19, 2010 at 11:28 am
Waw!! What a tasty pumpkin recipe!!
I love these pumpkins a lot and all of the flavours in here work so well together!!
MMMMMM,…a lovely side dish!
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Evan Thomas
posted on September 24, 2010 at 3:58 pm
Sounds yummy! I’ve never found kabocha at my farmers’ market, but I wish I could.
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City Share
posted on September 24, 2010 at 4:54 pm
Kabocha has been popping up all over the blogosphere lately. I haven’t seen it at the farmers’ market yet, but I will keep my eye out. Your recipe sounds delicious.
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