#kabocha

This delicious ice cream has the rich, creamy taste of kabocha squash and the warm flavors of vanilla and chai spices.

Ingredients: 1 cup kabocha squash puree. 1 can full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground cardamom. 1/4 teaspoon ground cloves. Pinch of salt.

Instructions: Pureed kabocha squash, coconut milk, maple syrup, vanilla extract, cinnamon, ginger, cardamom, cloves, and salt should all be put into a blender. Mix everything together until it's smooth. Put the mixture in an ice cream maker and churn it according to the directions on the machine until it is thick and creamy. Move the ice cream to a container and freeze it for at least 4 hours, or until it's firm. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 20 minutes

If you see one of these at the store and you are wondering what it tastes like, imagine roasted butternut squash drenched in honey.

It's a hybrid of butternut squash and kabocha. Not as cloyingly sweet as kabocha, but much sweeter than butternut. Mostly butternut flavored, very creamy when mashed. Not too stringy.

Organic Ingredients: Serves 3 as a main course or 4 as a side For Lentils 1 Cup Green Lentils, cooked til tender 1 Tsp. Toasted Ground Spices (reserved from Squash marinade) 1/2 Tsp. Turmeric Powder For Quick Pickled Onions Method: Cook Lentils per packet instructions, or in a small pot of salted Water for about 45 minutes or until tender. Cut Onion into thin crescents and mix with Apple…

Kabocha salad is a creamy Korean pumpkin salad made with tender steamed pumpkin, honey, and pecans — a cozy fall side dish everyone loves. When autumn arrives in Korea, I crave dishes made with danhobak (단호박) — the sweet, nutty kabocha squash that turns silky once steamed. I first had this creamy kabocha salad at a hotel buffet in Korea years ago and loved its subtle sweetness and buttery…