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…