Dissection of a Summer kabocha, no waste

Kabocha, the sweet Japanese pumpkin are ripe in this season. There are several types. This one is the very common Nankin. So buy one, and have fun.

Everything is edible : flesh, rind and seeds.

It can be sliced and cooked very simply.

with soba (poached)
roast (chick sand)

Purée is very easy to make, just steam and mash with a fork. It’s very versatile :

New dishes 2012-13 :

spicy savory pumpkin tart

pumpkin potato samosa

raw pumpkin pie

pumpkin bread and waffle

kabocha pizza

kabocha biryani

Holiday spicy kabocha potage

Summer kabocha stir-fry, Indian style

kabocha chilled creamy soup

kabocha egg rolls

kabocha salad
millas (cake)
chana dal chilled soup
kabocha yokan (Japanese sweet)

The grated raw flesh of the fresh Summer Nankin kabocha is excellent too.

August veg’
color slaw
shred veggies

Often, you have cooked skin unused because it would have messed the orange color of the dish. It is excellent, use it.

miso soup
salad with fried tofu
mabo tofu

One kabocha is filled with a good cup of seeds. Take them, rinse and grill in the oven-toaster or in a skillet.

grilled
opened with the teeth
the green seed, to enjoy with a little salt

Do you need more ideas to cook a pumpkin :
Compil’ for Cinderella

3 thoughts on “Dissection of a Summer kabocha, no waste

  1. Pingback: Cinderella gourmande, recipes of golden carriage « GOURMANDE in OSAKA

  2. Pingback: Mini pumpkin patch and crunchy kabocha salad | GOURMANDE in OSAKA

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