Kabocha squash

We are kicking off with one of our favourite vegetables: Kabocha squash (especially the flavorful varieties ‘Delica’ and ‘Sweet Mama’)

Kabocha is a type of winter squash also known as ‘Japanese pumpkin’. The squash has an exceptional sweet flavor and even an edible skin. There are countless ways to utilize this winter squash. And a huge bonus besides taste: Kabocha is packed with vitamin C, iron and beta carotene…

Caramelized pumpkin

You can’t go wrong with ‘Caramelized pumpkin’. It is a perfect side dish, a substitute for (sweet) potatoes or to add to a winter salad.

Ingredients

• 1/4 Kabocha squash (preferably ‘Delica’ or ‘Sweet Mama’)
• 2 tsp black sesame seeds
• Oil for deep frying
• 100g Sugar
• 20cc Water
• 1 tsp Vinegar

Directions

1. De-seed the pumpkin and cut into thin chunks.
2. Deep fry the pumpkin over a low heat until soft enough to skewer.
3. Heat the sugar, water and vinegar in a saucepan over a medium heat until thickened.
4. Add the pumpkin to (3), remove from the heat, mix to coat well and then sprinkle
   with the sesame seeds.
5. Enjoy!

Rogier’s twists

Account & Product Manager Vegetables Rogier is a true “foodie”.
His personal twists for this dish:
“To add a little spicy heat replace the sesame seeds with chili flakes. Top it off with a bit of sour cream.”

Recipe Source: Takii Japan