Five-Spice Roasted Acorn Squash
As fall season rolled through, we had bought an acorn squash primarily as an autumn decoration for our apartment but we figured we would eventually cook it. I love cooking squash as it has such a light sweet and nutty flavor. So far I have cooked with pumpkin, butternut squash, Japanese Kobocha squash, and now … Continue reading
Roasted Squash Seeds
Next time you carve a pumpkin, or say… maybe make a Creamy Kabocha Squash Risotto or Butternut Squash Soup… save the seeds for roasting! They make a lovely quick and flavorful snack that you can eat by itself or use as a salad or soup topping. Roasted Squash Seeds Ingredients: 1 C raw squash seeds … Continue reading
Butternut Squash Soup
The first time I attempted to cook with butternut squash, I ended up buying a Kabocha squash aka Japanese pumpkin instead to make my Creamy Kabocha Squash Risotto. The squash table always confuses me at the grocery store… but recently I was finally able to correctly identify a butternut squash and decided to tackle making … Continue reading
Easy Pumpkin Muffins
I had some extra Kabocha squash (Japanese pumpkin) leftover from making my Creamy Kabocha Squash Risotto and so I went on the handy ingredient search engine on AllRecipes.com to figure out what to do with it. I essentially had pumpkin puree leftover and an initial search resulted in many recipes for pumpkin pies, pumpkin smoothies, … Continue reading
Creamy Kabocha Squash Risotto
To get into the autumn mood, Natalya and I decided we should try to cook something involving a pumpkin! I found a recipe from the The San Francisco Chronicle Cookbook Volume II called “Carol Field’s Creamy Pumpkin-Flavored Risotto” and decided to give it a go. When I went to the grocery store, I decided to … Continue reading
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