Kabocha, or Japanese winter squash, looks a bit like a small green pumpkin. You'll have to take a look here to see it in its original state, as I forgot to snap a picture. It has a more nutty flavor than butternut, and it's denser in texture. Similar to the texture of a firm chick pea. I was introduced to Kabocha back in the 80's while learning about macrobiotic cooking. I love the taste, and the deep yellowish gold color:
It's a bit of a pill to peel, but worth the effort. A sharp peeler like this works well. Since I keep forgetting to buy one of those peelers, I use a large kitchen knife. Cut the squash in half, then place the cut side down on your cutting board. Trim the rounded ends (top and bottom) so they're flat, then work your way across taking small thin cuts to remove all the skin. Take a spoon and scrap out the seeds.
I prepped a whole squash, and then used one quarter for some miso soup. The rest is waiting to be roasted for what will probably be a quinoa and squash combination of some sort. Still working on that, so stay tuned.
Kobocha Miso Soup (organic ingredients, if possible)
1/4 Kabocha squash
3 cups of water
Handful of sliced white onion (cut into crescent shape)
Handful of frozen organic peas
1/4 cup of chopped kale
1 small piece of kombu (sea vegetable)
Pinch of salt
2 tbsp Mellow White Miso
Add the water, salt and kombu to a pan. Bring to a boil and let simmer until the kombu is soft. Chop the squash into 1/2 inch squares, then add to the water with the onion and peas.
Allow to simmer until the squash is soft. About 15 minutes. Add the chopped kale and simmer 3 more minutes. Remove the kombu, and discard. Put the miso paste in a small bowl and add some of the soup broth to it. Mix until it forms a nice creamy paste. Add that paste to the soup. Let it simmer (not boil) for a minute, then serve.
This is the macrobiotic version of miso soup, so it tastes a bit different than what you eat in a Japanese restaurant. It's delicious, good for you, and you'll feel healthier after every bowl. I'm coming off the stomach flu, followed by two hours in the dentist chair, so this was just what I needed. Any fans of Kabocha out there? If so, how are you preparing it?