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
Holiday spicy kabocha potage
Summer kabocha stir-fry, Indian style
kabocha chilled creamy soup
kabocha egg rolls
chana dal chilled soup
kabocha yokan (Japanese sweet)
The grated raw flesh of the fresh Summer Nankin kabocha is excellent too.
Often, you have cooked skin unused because it would have messed the orange color of the dish. It is excellent, use it.
salad with fried tofu
One kabocha is filled with a good cup of seeds. Take them, rinse and grill in the oven-toaster or in a skillet.
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