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Kabocha Squash and Pork Stir-Fry

Kabocha Squash and Pork Stir-Fry



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To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

Ingredients

  • 2 cups 1-inch pieces peeled kabocha squash
  • 2 tablespoons vegetable oil, divided
  • 8 ounces pork sausage, casing removed
  • 2 teaspoons grated peeled ginger
  • 2 tablespoons fresh lime juice
  • Crushed salted, roasted peanuts and chopped cilantro (for serving)

Recipe Preparation

  • Steam squash in a steamer basket set in a pot of simmering water until tender, 6–8 minutes. Let cool slightly. Heat 1 Tbsp. oil in a large skillet and cook squash, turning occasionally, until browned, about 5 minutes. Transfer to a plate.

  • Heat remaining 1 Tbsp. oil in same skillet, add sausage, and cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes. Add scallions, garlic, chile, and ginger and cook, stirring often, just until softened, about 2 minutes. Add squash, lime juice, fish sauce, and sugar; toss to combine.

  • Serve stir-fry topped with peanuts and cilantro.

Nutritional Content

Calories (kcal) 230 Fat (g) 18 Saturated Fat (g) 4 Cholesterol (mg) 40 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 4 Protein (g) 10 Sodium (mg) 530Reviews SectionWow this was amazing. The best way I’ve ever eaten kabocha. Used this recipe to use up extra kabocha from hot pot. Made the dish and had for leftovers for the next few days . I added rice noodles to complete the dish for lunches, add some lime and sambal olek and happy day.SylveeuhLos Angeles10/19/19

Pranee's Thai Kitchen

Kabocha Pumpkin, A Queen of Squash

Stir-fried Kabocha Pumpkin with Pork Recipe & Video

When I visited my mom in Phuket in March 2009, I dropped by to see her everyday for her home cooked meal. I didn’t plan to tape this video with Kabocha and pork, but at that moment, I wanted to record her cooking and share it with my students. My mom loves to surprise me with my favorite childhood dish. And she knew best. I love her recipe with shrimp paste but you can omit it and use fish sauce and soy sauce instead to give it a flavorful salty flavor. Shrimp paste, soy sauce and fish sauce are Thai umami. http://en.wikipedia.org/wiki/Umami.

Phad Namtao Moo
Stir-fried Kabocha Pumpkin with Pork

This recipe combines pumpkin with pork – and it may not seem like one that appeals to you at first. Think of it as mashed potato with chicken broth next to pork chop gravy. The Kabocha melts in your mouth with a sweet taste and creamy texture. The shrimp paste leaves a hint of saltiness to contrast the sweetness of Kabocha, and the fried garlic enhances the flavor. Be adventuresome and try this as a side dish with steamed jasmine rice and curry dishes.

3 tablespoons canola oil
3 cloves garlic, peeled and sliced
2 teaspoons shrimp paste or 2 tablespoons fish sauce
¼ cup minced pork
3 cups Kabocha pumpkin chunks, seeds and skin removed
½ cup water or more as needed

Heat a wok on high heat, pour in canola oil and stir in garlic. When garlic is yellow, stir in shrimp paste and pork and cook until fragrant. Stir in Kabocha and add water to reach the top. Stir well, cover and let it cook until Kabocha is cooked in the center. Test by pressing a fork against Kabocha it should break easily. You should taste a balance of salty and sweet from Kabocha.

Vegetarian option: omit pork, egg also popular instead of pork


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Hey, we like take-out as much as the next person, but sometimes it seems a little like a cop-out. This healthier take on take-out delivers the salty satisfaction of a standard pork stir fry and enhances it with seasonal roasted kabocha squash.

Kabocha Squash and Pork Stir-Fry

Here, shell pasta is tossed with the coolest-looking vegetable of winter, romanesco. It's then topped with almonds and capers for a salty, nutty accent.

Pasta with Roasted Romanesco and Capers

Did you hear? Portobellos are cool again. Here, the caps are filled with white beans and baby spinach, with prosciutto acting as an accent instead of the main attraction.

Portobello Mushrooms with White Beans and Prosciutto

Strips of zucchini are roasted until golden before getting layered into this creamy meat-free lasagna. (Thank Donna Hay, the brilliant Australian home cook we love.)

Roasted Zucchini Lasagna

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Recipe Summary

  • ½ kabocha squash - seeded, peeled, and cut into 2-inch cubes
  • 2 cups prepared dashi stock
  • 1 (10 ounce) package fried tofu, cut into 16 pieces
  • ¼ onion, thinly sliced
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • 3 tablespoons soy sauce
  • 3 tablespoons white sugar
  • 1 pinch salt

Soak kabocha in a bowl of water for 15 minutes. Drain.

Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.


  1. Cut the pumpkin in half and remove the seeds. Cut each half into smaller pieces about the size of your hand, so that they are more manageable. Peel the pieces (not necessary to be completely peeled) and cut into small pieces about 1 1/2" x 1/2" x 1/4". Cut up enough pumpkin so that you have about 5 cups sliced.
  2. Heat oil in a wok over medium high heat. Smash the garlic with a side of a cleaver or knife. Toss in the wok. Immediately add the sliced pumpkin. Stir to combine.
  3. Add the pork and stir again.
  4. Add the oyster sauce, sugar. Reduce the heat to medium and cook until the pumpkin is cooked through but still 'al dente' (somewhat firm in the middle), approximately 10 minutes.

Taste and adjust seasoning if needed (add a tiny bit of sugar if it is too salty, or more oyster sauce if it is too sweet).


Preparation

Combine the broth, soy sauce, sugar, rice wine, and 1/3 cup water in a small bowl. Stir to dissolve the sugar and set aside.

Heat the oil in a wok or 12-inch skillet over medium heat until hot. Add the white parts of the scallions, garlic, and ginger and cook, stirring constantly, until fragrant but not brown, 30 seconds. Add the squash, increase the heat to medium high, and cook, stirring occasionally, until the squash begins to soften and the aromatics brown slightly, about 3 minutes.

Reduce the heat to medium, add the soy sauce mixture, and stir, scraping the bottom of the pan with the spoon to loosen any stuck-on aromatics. Cover and simmer until the squash is just tender when pierced with a fork, 4 to 6 minutes. Transfer to a serving dish and garnish with the scallion greens.


How to Make Super Quick Homemade Soy Milk and Kabocha Squash Gratin

Soy Milk and Kabocha Squash Gratin. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can keep the gratin simple with just kabocha or kabocha and macaroni, but I like throwing in some king oyster Have you tried this with soy milk? Quite unconventional but I'm cooking for a dairy allergy.

With ginger, garlic, soy, and mirin (rice wine), the Chinese flavors in this braise make for a surprisingly versatile accompaniment to any main dish. Soy sauce and butter is one of my favorite flavor combinations and when the weather gets colder, I like to combine it with one of my favorite squashes: sweet and intense kabocha. When roasted, the flavors all intensify and the texture becomes creamy and satisfying.

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, soy milk and kabocha squash gratin. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. You can keep the gratin simple with just kabocha or kabocha and macaroni, but I like throwing in some king oyster Have you tried this with soy milk? Quite unconventional but I'm cooking for a dairy allergy.

Soy Milk and Kabocha Squash Gratin is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Soy Milk and Kabocha Squash Gratin is something which I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook soy milk and kabocha squash gratin using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Soy Milk and Kabocha Squash Gratin:

Both butternut and kabocha squash provide lots of vitamin A and C to bolster your immune system, especially important during cold and flu season. So head to your local farmer's market and pick up some butternut and kabocha squash for the recipe I am sharing with you. Simmered Kabocha Squash in soy sauce, dashi, and mirin is a delicious side dish that may be eaten at Recipe: Slow Cooker Beef and Kabocha Squash Stew by Giada De Laurentiis. · Kabocha Bread is Japanese milk bread roll with sweet kabocha squash and sweet potato paste baked the. Stir to dissolve the sugar and set aside.

Instructions to make Soy Milk and Kabocha Squash Gratin:

  1. Cut the kabocha squash into pieces. Microwave and place in a gratin dish..
  2. Mince the onion, and cut the bacon into 1 cm wide strips. Remove the stems from shimeji mushrooms, and separate..
  3. Heat the butter in a frying pan, and stir-fry the onion and bacon. When the onion becomes soft and wilted, add the shimeji mushrooms, and continue stir-frying..
  4. Add a small amount of salt and pepper, dashi stock granules, and cake flour, then continue stir-frying. When they are no longer floury, gradually add the soy milk..
  5. When the sauce becomes your desired consistency, swirl in the soy sauce from the edge of the pan. Stir briefly, and pour the sauce over the Step 1 kabocha squash..
  6. Decorate with boiled broccoli, and put easy melt cheese on top. Bake in a toaster oven until nicely browned. Sprinkle with parsley, and it's done..

The Best Kabocha Squash Recipes on Yummly Kabocha Squash Maple Oatmeal, Kabocha Squash, Kabocha Squash. This squash/pumpkin braised in milk—*kabocha no miruku ni*—is a dish that you could imagine in a lunchtime bento box or as a side dish to some grilled salmon or roast pork. It's a great vegetable dish for children, who love things sweet and creamy. Japanese pumpkin (also known as kabocha squash).

So that is going to wrap this up with this special food soy milk and kabocha squash gratin recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!


Comfort of kabocha

The humble kabocha has quietly inhabited the pots and pans of Hawaii home cooks for generations. Packed with sweetness, this vibrantly orange Japanese squash has made relatively quick and simple work of providing healthful, hearty meals in a variety of ways.

Those with Japanese roots have traditionally enjoyed kabocha simmered in some variation of soy sauce, mirin, dashi and sugar, or cooked with pork and aburage (fried bean curd, the wrapper used in cone sushi) and seasoned with soy sauce and sugar.

Filipino cooks whip up stir fries and stews that include calabasa, the Tagalog name for kabocha. Sari sari includes shrimp or pork and a host of vegetable combos, seasoned with garlic, onion and fish sauce. Another preparation combines pork and shrimp with calabasa and sequa squashes, flavored with fish or oyster sauce.

And now that kabocha is catching on beyond these shores, recipes abound offering different preparations and flavor combos. Foodies have gone creative with kabocha gnocchi and pies, and all manner of soups and salads.

An easy, popular preparation is roasting the squash. Kabocha’s natural sweetness makes it a no-brainer for spices traditionally paired with pumpkin, such as cinnamon. Toss slices or chunks in oil and sprinkle with spice. Or steam chunks for creamier flesh that can be eaten as is or topped with a tiny pat of butter. Keep the skin on for either preparation, but be sure to scrub it well first. Scrape out seeds and discard, or save them for roasting later.

Steam kabocha for easy mashing, then mix with butter, salt and pepper, and you’ve got a healthier alternative to mashed potatoes, since kabocha is rich in vitamin A. And at only 60 calories per cup (this, of course, excludes the butter), it is diet-friendly as well.

Mashed kabocha also substitutes well in recipes that call for canned pumpkin. My recent attempt at pumpkin bread using the mashed squash turned out moist, with a subtle sweetness &mdash success.

The one challenge of preparing kabocha is in cutting through its tough, dark green rind. It can be treacherous to negotiate a sharp knife and keep stable the unwieldy, slippery orb. Some take a cleaver to it others soften the squash in the microwave before cutting into it.

While Kabocha in Hawaii has been commonly used in home cooking, there are gourmet preparations for the squash in traditional Japanese cuisine.

Hiroshi Fukui, executive chef of Hiroshi Eurasion Tapas, spent many years preparing traditional kaiseki &mdash multicourse, seasonal menus &mdash before opening his current restaurant. Now he offers contemporary kaiseki four times a year.

Preparing kabocha for kaiseki isn’t easy, Fukui says.

"It’s all about color and texture, so you’ve got to peel the skin but leave a thin layer of green on top," he says. "That’s hard because the skin is hard. It’s a lot of prep work."

It takes finesse to cook the kabocha without washing out the thin layer of green color: First, there’s a low boil until the squash softens, then an ice water bath to halt the cooking process. Before serving, the kabocha is seasoned with white shoyu, sugar and a dash of mirin, then cooked in a temperature that’s brought up quickly to ensure the green remains.

Nowadays, Fukui features the occasional contemporary preparation of kabocha, including mashed kabocha and kabocha creme brulee.

Dr. Amelia Jacang, avid cook, gardener and founding member of the Filipino Women’s League, says Filipino cooking utilizes not just the kabocha fruit, but its flowers and shoots as well. One of her favorite preparations is dinengdeng, one version of which combines broiled or fried fish with mushrooms, marungai leaves and various parts of the kabocha plant.

Jacang, who grows kabocha in her home garden, says it’s important to cook with squash that’s the appropriate ripeness.

Fruit too young aren’t flavorful, while old fruit are overly sweet and have dry flesh. Identify a young fruit by the completely green skin and soft flesh. Old fruit have lots of yellow skin and a dried-up stem.

Medium-ripened kabocha have patches of yellow skin and stems that still bear some green hues. Seeds should be fully formed.

If you grow your own kabocha, Jacang says it’s easy to tell which flowers are fruit-bearing.

"You can see a tiny little fruit in there from early on," she says.

But if your thumb isn’t green, it’s still easy to be sustainable and enjoy kabocha. Various Oahu farms, primarily in Kunia, grow the squash that sell in supermarkets. Aloun Farms is the largest producer.

A recent price check had kabocha for $1.99 per pound at Times Supermarket, $1.79 at Foodland and $1.29 at Don Quijote. On sale, prices can drop below 70 cents. This version of sari sari lists a host of vegetables, but it’s not necessary to use them all. Select four favorites or use four of whatever you have on hand.

Sari Sari

1/4 pound shrimp
1 tablespoon oil
1 clove garlic, minced
1 small onion, sliced
1 large tomato, sliced
1/2 pound crispy-skinned roast pork, sliced
1 tablespoon patis
1 tablespoon achuete powder (annatto)
4 cups water
» Select 4 of the following:
1 cup kabocha, cubed
1 cup long beans, sliced
1 cup winged beans, sliced
1 cup white squash, sliced
1 cup okra, sliced
1 cup eggplant, sliced
1 cup sequa squash, sliced
1/2 pound ong choi (swamp cabbage), cut into 2-inch lengths
Salt, to taste

Clean shrimp, leaving shells on.
In large pot, heat oil. Saute garlic, onion and tomato. Add roast pork, patis and shrimp stir-fry 2 minutes.

Mix achuete powder with the water. Add to pork mixture cover and bring to boil. Add vegetables to pot in order listed. Cook each until almost tender. Add salt, to taste. Serve immediately. Serves 6.

Vegetable and Legume Soup

1 cup lentils or split peas, or 1/2 cup of each
3 tablespoons olive oil
1 small onion, diced
3 to 6 cloves garlic, crushed or pressed
Water
1 can chicken or vegetable broth (optional)
1-1/2 cups kabocha, skinned and cubed into 1/4-inch pieces, divided
1/4 cup dried vegetable broth (optional)
2 teaspoons salt, or to taste
1 14-ounce can diced tomatoes (optional)
1 medium carrot, diced
1 head broccoli, cut into bite-size pieces
1 medium zucchini, cubed
1 bunch kale

Rinse lentils and/or split peas. Drain and set aside.

In large pot, heat oil and brown onion and garlic. Add legumes and stir, then add water and broth if using, to cover legumes with 3 to 4 inches of liquid (about 9 cups). Bring to boil, then lower heat to medium-low and simmer. Add 1/2 cup kabocha and dried vegetable broth if using. Add salt. Cook about 40 minutes, until legumes are soft. Add more liquid as necessary.

Pour soup into blender and blend to desired consistency, then return to pot (or use a hand blender and blend right in pot). Add diced tomatoes if using and bring back to simmer. Taste and adjust salt if necessary. Add carrots and rest of kabocha and simmer 5 minutes. Add broccoli stems, simmer 3 minutes, then add broccoli florets and zucchini. After 3 more minutes, add kale and cook another 2 or 3 minutes, until kale is lightly cooked.

Adjust liquid and seasoning if necessary. Serves 6.

Kale and Roasted Kabocha

Adapted from "Clean Food," by Terry Walters
1/2 medium kabocha, skin scrubbed clean
2 to 3 tablespoons balsamic vinegar
3 tablespoons plus 2 teaspoons olive oil, divided
1 teaspoon salt, or to taste
1 red onion, sliced into strips
3 cloves garlic, minced, or to taste
1 bunch kale, cut into bite-size pieces

Preheat oven to 400 degrees.

Scoop out seeds from kabocha half and slice, skin on, into bite-size pieces about 1/4-inch thick.

In bowl, mix kabocha with vinegar, 3 tablespoons olive oil and salt. Place on cookie sheet and roast about 30 minutes. Flip kabocha a couple of times.

In small pan on low heat, saute onions in 1 teaspoon of olive oil. Cook until onions are crisp. Remove from pan and set aside.

When roasted, remove kabocha from oven and set aside.

In large pan on medium, heat remaining 1 teaspoon oil and saute garlic, then add kale. Stir fry for about 5 to 7 minutes, until kale is lightly cooked.

Mix kabocha and kale, then serve topped with onions. Serves 4.

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Squash / Kabocha / Hobaks

Kabocha squash are globe shaped and dark green, with celadon coloured stripes. They have a dry texture which is favoured for its sweet nutty flavour. Fully vine ripened and handpicked, succulent Kabocha has an intense yellow-orange flesh and a hard shiny skin.

Kabocha or Hobak is it is known in Korea has an exceptional naturally sweet flavour. It is very versatile and can be roasted, steamed or baked and is a common ingredient in vegetable tempura and soups.

Kabocha are rich in beta carotene, with iron, vitamin C and potassium.

Bearsley Exports is a major New Zealand Kabocha grower and grows the following popular varieties. We also supply Tongan squash from August to December.

  • Varieties: Ebisu, T133, Ajihei, Kuriyutaka 7
  • Packaging: 600kg bins (other options are available on request)
  • Method of Shipment: Reefer containers.

Great squash recipes

Penne with Ricotta, Dukkah & Roast Squash

Dukkah is a mixture of sesame, coriander and cumin seeds, hazelnuts, salt and black pepper, all coarsely ground.

400g squash, peeled and seeded
spray olive oil
salt and pepper to taste
2 tablespoons each: dukkah, extra virgin olive oil
300-400g dried penne pasta
200g ricotta
1 large tomato, cut in wedges
1/4 cup basil leaves, sliced

Preheat the oven to 180°C (350°). Cut the squash in 2.5 cm cubes. Spray with a little oil then toss with the salt, pepper and dukkah.

Pour the extra virgin olive oil into a large roasting pan and add the squash. Roast for about 25 minutes or until cooked.

Meanwhile, cook the penne in a large saucepan, until just tender. Drain well. Add the pumpkin, adding more olive oil if necessary. Warm through on medium heat. Add the ricotta, tomato and basil. Toss carefully. Lightly pile into bowls to serve. Can be sprinkled with extra dukkah if desired. Serves 4.

Recipe© and photograph© supplied by food consultant Jan Bilton ([email protected])

Squash, Bacon & Corny Chowder

4 rashers bacon, diced
1 large onion, finely chopped
250g peeled and diced squash
1 teaspoon each: dried oregano, thyme
1 3/4 cups chicken stock
400g can creamed corn
2 cups frozen whole kernel corn (thawed)
1 3/4 cups creamy milk
1 chargrilled red pepper (capsicum), sliced

Sauté the bacon in a large saucepan, until crisp. Remove with a slotted spoon. Sauté the onion in the bacon fat until limp, about 5 minutes.

Add the squash, oregano, thyme and stock and bring to the boil. Cover and simmer until the squash is tender, about 10 minutes.

Stir in the creamed corn, whole kernel corn and milk and heat through. Add the red pepper and the bacon to the chowder and gently heat. Serves 6.

Recipe© supplied by food consultant Jan Bilton.

Fabulous Fritters

Serve as an accompaniment to a main course.
8 x 5mm slices peeled squash, butternut or pumpkin
Batter: 1 egg yolk
1/2 cup each: iced water, flour
1 tablespoon cornflour
oil for deep frying

The vegetable slices should be about 7 cm long.
To prepare the batter, beat the egg yolk together with the water. Sift in the flour and cornflour and whisk well. Stand for 10 minutes before using.

Dip two vegetable slices in the batter and deep-fry quickly, until the batter is crisp. Drain on paper towels. Repeat with the remaining squash. Serve with lemon wedges. Excellent scattered with dukkah. Serves 4.

Recipe© supplied by food consultant Jan Bilton.

Creamy Squash Pie

For best results, bake the squash in the oven.

Base: 175g butter, melted
1 1/2 cups wholemeal flour
3/4 cup rolled oats
1/2 cup brown sugar
Filling: 3 eggs
2 cups cooked mashed squash
375ml can evaporated milk
1 teaspoon each: ground cinnamon, vanilla essence,
1/4 teaspoon each: ground ginger, nutmeg, allspice
1/2 cup brown sugar

Topping: 1 1/2 cups sour cream
6 tablespoons sugar
1 teaspoon vanilla essence
1 cup chopped walnuts

Preheat the oven to 180°C.
Lightly grease a 23-25 cm fluted flan dish with some of the melted butter. In a large bowl combine the flour, rolled oats and sugar. Stir in the remaining melted butter. Press into the flan and bake for about 20 minutes, until lightly browned.

Lightly beat the eggs and combine with the well-mashed squash, milk, flavourings and sugar. Stir until smooth. Pour into the flan and continue baking for 30 minutes or until set.

Meanwhile, prepare the topping. Combine the sour cream, sugar and vanilla, until smooth. Spoon evenly over the flan and return to the oven for 10 minutes. Sprinkle with walnuts. Cool to room temperature and serve. Serves 8-10.

Recipe© supplied by food consultant Jan Bilton.

Squash & Honey Cheesecake

Crust: 100g butter, melted
225g gingernut biscuits, crushed
Cheesecake: 600g squash
500g cream cheese
3/4 cup honey
3 eggs
1/2 cup cream
1 teaspoon each: vanilla essence (extract), ground cinnamon
1/4 teaspoon each: ground nutmeg, ginger, allspice

Topping: 1 cup sour cream
1 tablespoon honey
1 teaspoon vanilla essence
1 1/2 cup chopped walnuts.

Brush a loose-based 23cm (9in) cake pan with a little of the melted butter. Combine the remainder with the biscuit crumbs and press onto the base of the pan. Chill.
Peel and seed the squash. Steam, until tender. Drain well, mash and cool. There will be about 2 cups of mashed squash.

Pre-heat the oven to 160°C (325°F). Beat the cream cheese and honey, until smooth. Add the eggs one at a time, beating, until blended.
Add the cream, squash, vanilla and spices and mix well. Pour into the pan. Bake for 50-60 minutes, until the cheesecake sets.

Combine the sour cream, honey and vanilla and spread over the cheesecake. Bake a further 10 minutes. Cool. Top with nuts. Remove from the pan and chill. Serve with coffee or as a dessert. Serves 8-10.

Recipe© supplied by food consultant Jan Bilton.

Pork & Squash Curry

2 tablespoons curry paste or to taste
1 tablespoon each: sesame seed oil, soy oil
1.5kg pork, cut in 3cm cubes
1 tablespoon soy oil
2 each: red onions, carrot, leeks, sliced
2 tablespoons grated root ginger
finely grated rind 2 lemons
6 cloves garlic, peeled and halved
1 cup each: coconut cream, chicken stock
600g peeled squash cut in 2cm cubes

Sauté the curry paste in the oils for 1 minute in a heavy pan.

Add the pork in batches and sauté until browned evenly. Remove the meat and add the onions, carrots, leeks, lemon rind and garlic and sauté, until browned. Return the meat to the pan. And add the coconut cream and chicken stock. Bring to the boil. Cover and simmer over very low heat for 1 hour. Add the squash and continue cooking for 30 minutes. Serves 8.

Recipe© supplied by food consultant Jan Bilton.

Sankaya Fak Thong

Thai custard cooked in a squash.
1.5kg squash or buttercup
4 large eggs
100g raw sugar
1 cup coconut cream

Prepare the squash by washing and drying the outer skin. With the point of a small sharp knife, cut out the stem, leaving a small opening. Retain stem as a lid. Spoon out fibre and seeds and any excess squash if very thick. Place the squash upside down on a paper towel in microwave and cook 8-10 minutes on high (100%) power or steam on a rack in a saucepan, until just tender.

To prepare the custard, place eggs in a saucepan with the sugar and whisk, until light. Add the coconut milk and stir well. Cook over low heat, until slightly thickened. Pour the warm custard into the partly cooked squash and top with the stem lid.

Stand upright in a steamer, cover and cook over boiling water until custard is set and squash tender. Test with a skewer through the squash skin. Remove the steamer from heat and allow squash to cool. Place on a platter and chill overnight. Slice in wedges to serve. Serves 10 as a dessert.

Recipe© supplied by food consultant Jan Bilton.

Curried Squash Pasta Sauce

1 tablespoon olive oil
1 onion, finely diced
1-3 teaspoons curry powder (depending on its strength)
500g peeled and seeded squash
1 1/2 cups vegetable stock or water
1/2 cup orange juice
300g dried spaghetti or fettuccine

Heat the olive oil in a saucepan and sauté the onion on medium heat, until softened. Stir in the curry powder and heat to develop the flavour for about 30 seconds.
Add the chopped squash, water or stock and orange juice. Cover and simmer for about 25 minutes, until the squash is cooked.

Meanwhile, cook the pasta in a large saucepan of boiling water, until just tender.
Purée the squash and thin if necessary with extra stock or orange juice. Reheat and serve over the drained, cooked pasta. Serves 4.

Recipe© supplied by food consultant Jan Bilton.

Miami-style Squash Soup

25g butter
1 onion, diced
1 kg peeled and diced squash
1 teaspoon diced chilli
5 cups chicken stock
2 sprigs fresh thyme
freshly ground salt and pepper to taste
1/2 cup cream
Spiced Cream Topping
1/2 cup cream
1/4 teaspoon each: ground cumin, coriander, cayenne pepper
chopped chives

Melt the butter in a heavy saucepan and sauté the onion, until tender. Add the squash, chilli, stock, thyme, salt and pepper. Cover and simmer until the squash is tender. Purée until smooth. Before serving, stir in the 1/2 cup of cream.

To make the topping, lightly whip the cream with the seasonings. Ladle the soup into bowls and top with a little of the whipped cream and some chopped chives. Serves 6.

Recipe© supplied by Foodtown Magazine

Thai-style Squash with Pasta

1 cup dried spiral pasta
1 tablespoon canola oil
1 teaspoon each: chilli paste, ground coriander, turmeric
4 each: shallots, garlic cloves, diced
1/2 cup water
1 cup light cream
750g squash, peeled, seeded and cubed
2 medium tomatoes, quartered

Cook the pasta in plenty of boiling, salted water until just tender. Drain and place to one side.
Heat the oil in a heavy saucepan. Add the spices, shallots and garlic and stir-fry on low heat until fragrant, about 3 minutes.

Add the water, cream and squash to the pan. Cover and simmer until tender, about 20 minutes. Add the tomatoes and pasta and heat through. Serves 4-6.