7/24/2023 0 Comments Buttercup squash dessert recipesShould I stop rambling and tell you the story? Yes? Okay…here goes. I guarantee if you heard my father or grandfather tell this story, you would be completely enamored by who my grandmother was her sweetness and her warmth would translate through their voices. Do you ever find that? I guess this is what is at the bottom of the popular phrase “you had to be there.” Anyway, getting back to my cheating grandmother (just kidding…haha). Sometimes the facts of a story, what is written in black and white, so completely miss the essence and true meaning of the story. But now that I am sitting down and putting this story to paper (to computer?), I can see how easily the story could be misinterpreted! One that I have kept stored in my heart to help me feel connected to her. Having never met my grandmother, this story has been a treasure of mine. And without fail, it is told with the utmost affection and delight. I have heard this story told countless times by both my father and grandfather. I know, I know, keep reading…I promise she isn’t! ![]() However, as soon as I started writing this post, I realized that this story may make my grandma Ida look like a cheat and a fraud. I’ve been really excited to share this recipe and story with you. Garnish with fresh mint.I have a family baking story for you today. Spoon some creamy Kabocha squash and coconut sauce on top. ![]() Add Kabocha squash and cook on medium-low for 8-10 minutes, until just tender. Meanwhile, heat 1 ½ cups coconut milk, remaining palm sugar, and salt in a small saucepan on medium heat. Turn heat off, and let sit 10 minutes longer. Bring to a boil, lower heat to a simmer, and cook, covered for 30 minutes. Place rice in a saucepan with ginger slices,½ the palm sugar, and water. Rinse thoroughly and drain, removing any small stones. Soak black sweet rice in water overnight,covering the rice with 2” of water. The water will have a purplish color. Soaking black sweet rice (water will turn purple color) Here’s how I was taught to prepare winter squash, along with recipes for Creamy Kabocha Squash Soup with Lemongrass, Japanese Style Kabocha with Meat Sauce, and Thai Black Sweet Rice with Kabocha Cream.ġ cup black sweet rice (the rice is not actually sweet, but it has a stickier consistency than regular rice)ġ disk palm sugar, or more to taste, cut into slivers with a sharp knifeġ cup Kabocha squash, peel and seeds removed, and cut into ½” pieces Recently, I put together a dinner from soup to dessert using Kabocha squash.You can substitute buttercup or butternut squash if you wish (Kabocha is a little sweeter than these other two varieties). I’ve used Kabocha, buttercup and butternut squash interchangeably in recipes. Its orange flesh is dense, sweet and creamy, almost like a mix between pumpkin and sweet potato. ![]() Kabocha squash, one of my favorites, is similar in taste and texture to buttercup and butternut squash. Winter squashes are excellent sources of vitamin A, vitamin C, potassium, fiber and manganese. Now I feel comfortable preparing almost any variety of winter squash I find. However, after taking a Japanese cooking class four years ago, not only was I introduced to Kabocha squash, but my instructor, a petite, sweet woman, also taught our class a few tricks that I was able to use right away.
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