• 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 :)

    [Reply]

    Amy Reply:

    @Alisa, Thank you!! And the feeling is mutual. Hugs!

    [Reply]

  • 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

    [Reply]

    Amy Reply:

    @Kim @ Cook It Allergy Free, Has anyone told you that you can only see in others what you see in yourself? Hugs!!

    [Reply]

    Kim @ Cook It Allergy Free Reply:

    @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

    [Reply]

    Amy Reply:

    @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

    [Reply]

    Amy Reply:

    @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.

    [Reply]

  • 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 :P

    [Reply]

    Amy Reply:

    @Tia, I am with you on low maintenance recipes, Tia. Quick, simple, and delicious is my thing.

    [Reply]

  • 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. :)

    [Reply]

    Amy Reply:

    @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.

    [Reply]

  • 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!

    [Reply]

    Amy Reply:

    @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.

    [Reply]

    Debi Reply:

    @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.

    [Reply]

    Amy Reply:

    @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:

    @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!

    [Reply]

    Amy Reply:

    @Debi, Thanks!

    Debi Reply:

    @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! :)

    [Reply]

  • 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!

    [Reply]

  • 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! :)

    [Reply]

    Amy Reply:

    @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.

    [Reply]

  • 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

    [Reply]

  • 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).

    [Reply]

    Amy Reply:

    @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.

    [Reply]

  • 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.

    [Reply]

  • 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!

    [Reply]

  • 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.

    [Reply]

  • 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.

    [Reply]

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