Pumpkin and Squash Dishes from Near and Far
Click through the slideshow to see some of tasty-looking international dishes we found. And after you do that, let us know which ones we missed!
Buñuelos De Calabaza Con Chocolate from Spain
Buñuelos De Calabaza Con Chocolate might not mean much to non-Spanish speakers but "pumpkin doughnuts with chocolate" sure does. In Spain, people enjoy this sweet pumpkin dish prepared in a similar fashion as churros, a popular breakfast dish. Best enjoyed when dunked into the melted chocolate.
Pictured here is Buñuelos De Calabaza Con Chocolate from Hordchatería Chocolatería Fabián in Valencia, Spain.
Challaw Kadu from Afghanistan
In Afghanistan, butternut squash is sautéed with spices then topped with yogurt, and finely minced mint is sprinkled on top to make the dish challaw kadu. Pumpkin can also be used to make this partly sweet, partly savory dish.
Pictured here is Challaw Kadu from Azeen's Afghani Restaurant in Pasadena, California.
Sorrentinos de Calabaza from Argentina
Get a taste of pumpkin in Argentina by ordering sorrentinos, a dish inspired by Italian cuisine. Calabaza ("pumpkin") is one ingredient used to fill the large ravioli-like dumplings. Butter sauce rounds out the pumpkin flavor, but then again, what isn’t better with some butter sauce?
Pictured here is Sorrentinos de Calabaza from Cluny in Buenos Aires, Argentina.
Kabocha Cake from Japan
Kabocha, a Japanese variation of winter squash, is known for its green exterior, bright yellow-orange interior and sweet flavor. Here's another interesting application of squash, this time in cake form.
Pictured here is Kabocha Cake from Café Carnival in Tokyo, Japan.
Curried Spaghetti Squash from NYC
Spaghetti squash gets its name from the long, thin strands that form when the cooked squash-meat is pulled away from its skin. Spaghetti squash is often used in place of pasta or as a hearty vegetable side dish, like it is here.
Pictured here is Curried Spaghetti Squash from Colicchio & Sons in in New York City.
Pumpkin Korokke from Japan (by way of London)
Cooked pumpkin is mashed then shaped into patties with flour and deep-fried to make Pumpkin Korroke. Related to Spanish croquettes, this Japanese dish is more frequently made with meat so using pumpkin instead makes the korokke a crunchy, salty all-veggie snack.
Pictured here is Pumpkin Korroke from YO! Sushi - Birmingham Brindleyplace in London, United Kingdom.
Pumpkin, Beet, and Ginger Soup from China
We couldn't go through this whole roundup without a pumpkin soup. The fried ginger adds a Chinese flavor to an otherwise Westernized soup, and the red beets add an even brighter hue to the bottom layer.
Pictured here is Pumpkin Potato Ginger Red Beet Soup from Parkyard Hotel Shanghai in Shanghai, China.
Pumpkin Seed Oil Soup from Austria
Pumpkin meat isn’t the only edible part of the pumpkin. Don't forget about the seeds, which yields a flavorful pumpkin seed oil used in this Austrian / Eastern European soup specialty.
Pictured here is Pumpkin Seed Oil Soup from Bettelstudent in Vienna, Austria.
Muesli with Pumpkin Seeds from Switzerland (by way of Australia)
Museli was invented by a Swiss doctor, Dr. Bircher-Benner, around the turn of the 20th century. The fast-cook oats and other mix-ins make toasted pumpkin seeds the perfect year-round complement to this bowl.
Pictured here is Bircher Muesli from Fix in Crows Nest, New South Wales, Australia.
Ginataan Kalabasa from the Philippines
One Filipino preparation of pumpkin involves coconut milk. Kalabasa (pumpkin in Filipino) is simmered in coconut milk in the dish until it is fall-apart tender. Sometimes shrimp and green beans are added to make it a full meal when served over rice.
Pictured here is Ginataan Kalabasa from Laguna Garden Cafe in Cebu City, Philippines.