Tag Archives: kabocha squash

Kabocha-Cauliflower Mash

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This dairy-free mash allows for everyone at the table to take a scoop no matter what the dinner may be. Kabocha squash and cauliflower blend seamlessly with creamy coconut milk and minced ginger. The resulting dish is a luscious, Asian-inspired alternative to mashed potatoes—without a speck of cream or butter in sight.

While it suggests to use a ricer, and we did, it’s probably easier to just use a hand mixer. Can’t find, or not a fan of Kabocha squash? Acorn or butternut squash would work just as well.

Kabocha-Cauliflower Mash

  • Servings: 8
  • Difficulty: easy
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Ingredients

  • 2 ½ lbs. kabocha squash (from 1 medium), halved, peeled, seeded, and cut into 2-inch pieces
  • Kosher salt and freshly ground pepper
  • 2 lbs. cauliflower (from 1 medium), cored and cut into large florets
  • ¼ cup extra-virgin olive oil
  • 2 tsp. minced fresh ginger (from a 1-inch piece)
  • 2 tsp. minced garlic (from 2 cloves)
  • ¾ cup light coconut milk
  • Chicken or vegetable broth, or water, if needed

Directions

  1. Cook squash in a large pot of simmering (not boiling) salted water 6 minutes. Add cauliflower; continue simmering until vegetables are very tender, 10 to 12 minutes more.
  2. Drain, then return vegetables to pot. Cook over medium heat, stirring frequently, until vegetables appear dry and a film forms on bottom of pot, 3 to 4 minutes.
  3. Pass vegetables through a ricer, food mill, or chinois strainer; cover to keep warm.
  4. Heat oil in a saucepan over medium. When it shimmers, add ginger and garlic; cook until fragrant and sizzling, about 30 seconds. Add coconut milk; season with salt and pepper. Bring to a simmer, then remove from heat and stir into vegetable mixture until smooth.
  5. If mash is too stiff, add broth, coconut milk, or water, a few tablespoons at a time. Season with salt and pepper and serve warm.

http://www.lynnandruss.com

Recipe by Greg Lofts for Martha Stewart

One-Pan Paprika Chicken with Lentils, Squash and Daqa

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Who doesn’t love a one-pan dinner? (Although you will be using several bowls.) This oven bake requires minimal effort and is very much a meal in itself. Daqa is a vinegar-based condiment, most commonly used when making the much-loved Egyptian koshari, a hearty dish of rice, pasta and lentils.

Daqa is a nifty way to brighten stews, braises and anything that needs an acidic lift. Feel free to swap out the kabocha squash for root vegetables, such as sweet potato (which we used) or celery root, and serve the whole thing with nothing more than a leafy green salad.

This meal was so flavorful, and fantastic as leftovers.

One-Pan Paprika Chicken with Lentils, Squash and Daqa

  • Servings: 4-6
  • Difficulty: easy
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Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2¼ lbs.)
  • ¾ lb. skin-on kabocha squash, seeds removed, cut into about 6 (1-inch-thick) wedges
  • 1 Tbsp. plus 2 tsp. ground sweet paprika
  • 3 Tbsp. olive oil
  • Fine sea salt
  • 2 small yellow onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 1 tsp. cumin seeds, lightly toasted
  • 8 oz./1 heaping cup (uncooked) French green lentils, rinsed
  • 2 cups chicken stock
  • ¾ cup sour cream
  • ¼ cup finely chopped chives
  • 3 Tbsp. finely chopped fresh dill, plus 1 tablespoon picked leaves for serving
  • 3 Tbsp. apple cider vinegar
  • ½ tsp. granulated sugar

Directions

  1. Heat the oven to 450 degrees.
  2. In a large bowl, mix together the chicken, squash, 1 tablespoon paprika, 1 tablespoon oil and 1 teaspoon salt; set aside.
  3. Place the onions, 2 garlic cloves, ½ teaspoon cumin, 1 teaspoon salt and the remaining 2 tablespoons oil and 2 teaspoons paprika in a 9-by-13-inch baking dish and mix to combine. Roast for 10 minutes, stirring halfway, until the onions are lightly colored.
  4. Stir in the lentils and chicken stock. Arrange the squash wedges and the chicken, skin-side up, on top and roast for another 20 minutes, until the chicken skin is deeply golden.
  5. Turn the oven down to 350 degrees and cook for another 40 minutes, until the chicken is cooked through and the squash is nicely softened.
  6. Meanwhile, in a small bowl, combine the sour cream, chives and dill; set aside.
  7. To make the daqa, mix the remaining garlic and cumin with the vinegar, sugar, ¼ teaspoon salt and 2 tablespoons of water.
  8. When ready, remove the bake from the oven and top with spoonfuls of the sour cream mixture. Pour over the daqa and sprinkle with the extra dill. Serve hot, straight out of the baking dish.

http://www.lynnandruss.com

Recipe by Yotam Ottolenghi for NYTimes Cooking