Recipe of the Week

Recipe by Emiko Davies

This recipe comes to us courtesy of CSA member Lindsay who says “I just wanted to share this kabocha recipe in case you want to feature it next time you guys do kabocha, it's so so so so good, I can't make anything else with kabocha. This recipe has ruined me for all other kabocha recipes.”

With a review like that, you’ve got to try it!

From the author:

“Japanese pumpkin (also known as kabocha squash) is best for this because it's sweet and nutty with a floury consistency that reminds me of eating chestnuts. As it cooks, the edges soften and become incorporated into the creamy ‘dressing.’ You could use butternut squash or sweet potato as a substitute, but also think about doing this with other vegetables, such as cauliflower.

Gentle cooking is key so that this soft pumpkin does not get -- gasp! -- mushy, but if it does, have no fear, add a splash of rice wine vinegar and eat it cold the next day; it’s a rather interesting substitute to creamy potato salad. I have to admit, that is my favorite way to have it.” Additional information about this dish and the history behind it here.

1 pound kabocha squash
3/4 cup whole milk
1 tablespoon soy sauce
1 tablespoon sugar
1 splash rice wine vinegar, optional

Chop the squash into 1-inch pieces. Kabocha is a very soft squash once cooked, so you can choose to leave the skin on if you want it to retain its shape better and create contrast in color and texture. Otherwise, you can cut off the skin and discard it along with the seeds.

In a small saucepan, mix the squash, milk, soy sauce, and sugar and bring to a simmer. Cook uncovered for 15 minutes, then half-cover with a lid until the pumpkin is soft but not falling apart and the milk has turned into thick, curdled flecks a little bit similar to ricotta or cottage cheese.

Serve warm or cold with a splash of rice wine vinegar stirred through it.