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Specialize in Pumpkin and Squash Based Cuisine

Steamed Chicken and Squash

Kabocha (as seen in the photo at the bottom of the page) is the Japanese word for squash. It has an earthy rich flavor with a touch of sweetness. Cooking on steams will result in a refined, light, and in some cases even healthier dish. 

If you like the kabocha squash, click here for a kabocha savory pie recipe.

Ingredients for chicken:
Red pepper flakes - 1/2 tsp.
Dry white wine - 1 cup (alternative: Sake)
Ginger - 2-inch piece (peeled, cut to matchsticks)
Chicken breast - 1 Ib.
Salt and Pepper - as needed
Kabocha squash - 1/4 (seeded and sliced)
Scallion - 2 (sliced)
Butternut Squash and Spinach Lasagna

Its unique shape makes it recognizable from miles away: the Butternut squash. To tackle this challenging shape, cut the slim neck from the bulbous bottom and handle them separately.

If you like butternut squash, click here for a butternut soup recipe

Ingredients for sauce:
Butter - 1 stick
Milk - 3 cups
Parmesan cheese - 3/4 cup
Ingredients for lasagna:
Onions - 2 (thinly sliced )
Butternut squash - 2 1/2 Ibs ( seeded, peeled, and chopped)
Sage - as needed (chop, leave 6 leaves intact)
Garlic - 4 cloves (chopped)
Spinach - 1 Ibs
Nutmeg - 1/4 tsp.
Salt and Pepper - as needed
Olive oil - as needed
Lasagna sheets - as needed
Mozzarella - 4 oz.
Parmesan cheese - 1/2 cup
Carnival Squash Savory Pancakes

The carnival squash, as seen in the photo at the bottom, is small and sweet. It is interchangeable with the Butternut and the Acorn squash. Enjoy this warm pancake breakfast on a cold day. It can be served as a main dish or a side dish.

Ingredients for pancakes:
Olive oil - as needed
Leeks - 1 (chopped)
Salt and Pepper - as needed
Carnival squash - 1 cup (peeled and grated)
Eggs - 1
All-Purpose flour - 3/4 cup (chickpea flower works too)
Yogurt - 1/2 cup
Baking powder - 1/4 tsp.
Sugar Pumpkin Puree

This pumpkin homemade 1-ingredient puree will be perfect for pies, bread, as a dip or a topping, or in any recipe that calls for pumpkin puree. The secret is to specifically use a sugar pumpkin, and that will do all the magic. 

We suggest clicking here for a pumpkin cake that needs a puree just like that.

Ingredients for pumpkin puree:
Sugar pumpkin - 1 (halved and seeded)
Vietnamese Spaghetti Squash Bowl

Ah, the famous pasta alternative- spaghetti squash. A true wonder of nature, if you ask me. This is a perfect choice for all gluten-free recipes. While the recipe itself shouldn't result in soup, we strongly recommend adding some vegetable broth to make it a comforting soup dish.

If you like spaghetti squash, click here for another gluten-free noodle dish.

Ingredients for noodle bowl:
Spaghetti squash - 1 (seeded)
Salt - as needed
Soy sauce - 1/4 cup (alternative: fish sauce)
Light brown sugar - 1 tbsp.
Ginger - 1 tbsp.
Garlic - 2 cloves (minced)
Lime juice - 8 tbsp.
Skirt steak - 1 Ib.
Jalapeño - 1 (stemmed, seeded, finely chopped)
Sesame oil - as needed
Lettuce hearts - 4 cups (chopped)
Carrots - 1 (peeled, sliced into 3" matchsticks)
Cucumbers - 1 (sliced lengthwise)
Bean sprouts - 1/2 cup
Scallion - 2 (thinly sliced)
Cilantro - 1/4 cup (chopped)
Peanuts - 1/4 cup (chopped)
Blue Hubbard Squash Dip

A lumpy little fella, you're likely to find the Blue Hubbard squash sold pre-cut. Whether you buy it raw or pre-cut, it won't make any difference to our recipe. You can see how it looks whole in the photo at the bottom of the page. Underneath the gray skin is orange flesh just like any other squash.

Ingredients for dip:
Tahini - 1 cup
Lemon juice - from 2 lemons
Garlic - 1 clove (minced)
Salt and Pepper - as needed
Olive oil - as needed
Smoked paprika - as needed
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