Pumpkin and pizza are not the most common bandmates, but I'm gonna try and convince you that they should get together and jam out a bit more often. My proof: this sweet-yet-savory pumpkin pizza with gentle warm spices, three cheeses, and a little sage.
'kabocha' on Serious Eats
Pumpkin, apples, and sage come together in this fall-inspired pizza.
Soy sauce and butter is one of my favorite flavor combinations and when the weather gets colder, I like to combine it with one of my favorite squashes: sweet and intense kabocha. When roasted, the flavors all intensify and the texture becomes creamy and satisfying.
Sweet and tender roasted squash seasoned with the modern Japanese combination of soy sauce and butter with a sprinkling of shichimi togarashi, a Japanese seven spice blend.
Although Kabocha is tucked away from the foot traffic of Randolph, it's worthy of a slight detour from restaurant row. That's especially true if you are gluten-free.
The irresistible umami flavors of Japanese food have a tendency to wow guests, and I'm not above playing to the crowd. On this menu: Horenso No Goma Miso Ae (Spinach with Sesame Miso Sauce), Kabocha No Nimono (Squash Simmered in Soy-Sake Sauce), and Grilled Salmon with a Miso Glaze.
Kabocha, also known as Japanese Pumpkin, is simmered until tender in a sweet-salty broth.
Read more about yard-long beans » [Photograph: Chichi Wang]...
[Photographs: Chichi Wang] Previously Scrambled Tofu » All Seriously Asian recipes » In efforts to reduce my overall intake of lard, I've been making and eating a lot of porridge. Porridge fills you up without weighing you down, not to...
The following recipe is from the September 30 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Kabocha is an all-around great squash. It's great looking, with its knobby forest green exterior and...