Wednesday, April 28, 2010

Kabocha Squash

Many thanks to Dinah Moore for providing us with two of her favourite Kabocha squash recipes. Kabocha, she says, can be used in any recipes that call for a dry pumpkin, and it makes the best pumpkin soup.

Kabocha Soup
1 average size Kabocha (about 2 kg)
2 onions
1 carrot
1 litre vegetable stock
water
salt & pepper to taste

Peel and roughly chop vegetables, place in large pan with stock and enough water to just cover the vegetables, bring to the boil. When boiling turn the heat down and allow to simmer until pumpkin is tender. Puree in blender or food processor and return to the pan. If you like thicker soup cook a little longer. Serve with a dollop of tatziki or sour cream and garnish with chives or parsley.

Kabocha & Raisin Cake
250g butter
1 tsp grated orange rind
1 cup caster sugar
3 eggs
1/4 cup orange juice
3/4 cup cold mashed Kabocha
1/2 cup chopped raisins
2 cups SR flour
1/3 cup milk (approx)
Cream butter, orange rind and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange juice, Kabocha and raisins, then sifted flour alternately with enough milk to give a soft consistency. Spread into greased, deep, 20cm round cake tin, with base lined with grease proof paper. Bake in moderate oven for 1-11/4 hours. Stand 5 minutes. Turn into wire rack to cool.

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