Monday, November 18, 2013

Ginger Kabocha 

I haven't posted anything in a while, but there has been a lot of buzz going around my house now that thanksgiving is right around the corner. Now a lot of these questions are more like demanding statements. They go something like,

"You're making that orange-y cranberry stuff right?"
"You mean orange cranberry sauce?"
"Yes. Make That"

'You're making those rolls, right?"
"Your use of 'those' is redundant."
"Good, make that."

"Hey, you're making that stuffing with the cranberries and walnuts in it, right?"
"You mean cranberry walnut stuffing?"
"Make it!"

But number one on my family's list is my (not really mine, but mine as far as the family is concerned) famous Ginger Kabocha.

It is amazing. Seriously. If you can't find Kobocha (What, your local grocery store doesn't carry Japanese pumpkins?! What is this, the moon?) I use butternut squash. You can also use pureed ginger if you don't think you can handle juicing one, but I recommend the juicing myself. Here it is! Heaven on earth! Happy Thanksgiving!

Kabocha Purée with Ginger


  • One 2 to 2 1/2 pound kabocha squash, halved, seeded
  • Kosher salt and freshly ground black pepper
  • One 6' piece of ginger, peeled, thinly sliced
  • 1 tablespoon (packed) light brown sugar
  • 1 1/2 cups (or more) heavy cream


  • Preheat oven to 375 °. Line a rimmed baking sheet with parchment or foil. Season inside of squash with salt and pepper. Place squash, cut side down, on prepared sheet. Roast until tender, 1–1 1/4 hours. Let cool slightly.
  • Line a strainer with a double layer of cheesecloth; set over a small bowl. Pulse ginger in a food processor until finely chopped. Transfer to prepared strainer. Gather edges of cheesecloth together; squeeze tightly to release ginger juice into bowl.
  • Scoop squash flesh into a food processor. Add sugar and 1 Tbsp. ginger juice. With machine running, gradually add 1 1/2 cups cream and purée until smooth, adding more cream by the spoonful if too thick. Season with salt, pepper, and more ginger juice, if desired. Gently warm in a saucepan, stirring constantly, until heated through. DO AHEAD: Can be made 1 day ahead. Gently rewarm purée in a saucepan, adding a little more cream if necessary.

    For step by step instructions visit: Yum!

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