Eating Kabocha Squash From My Garden 庭で採れたかぼちゃを食べる [English and Japanese]

in Foodies Bee Hive4 months ago

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Eating Kabocha Squash From My Garden

I harvested Kabocha squash from my garden a few weeks ago in October. I was keeping them in a basket in my kitchen for a while. They looked ready a few days ago. I was planning to eat them during Halloween but I missed a chance. I was thinking about how I could eat them because some were small sizes.

I decided to eat them with a super simple style. I didn't want to waste skins, so I decided to roast in the oven. They were very soft and sweet. The second day was even better.

Ingredients

・Kabocha squash, 3-4 (I used small kabocha squash, if it's the standard size, one is enough)
・3 tablespoons Parmesan cheese
・Slices of cheese
・Salt and pepper to taste
・2-3 tablespoons olive oil

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Cut the kabocha and scoop out the seeds with a tablespoon. Boil them for a few minutes until they become soft.

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After boiling them, place them on the oven plate, and add olive oil, salt, pepper, cheese, and Parmesan cheese on top.

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Heat the oven to 400°F and roast it for about 15 minutes.

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The cheese melted and became crunchy on top of the sweet Kabocha!

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I had it with rice and tuna steak. Delicious!

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Japanese
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庭で採れたかぼちゃを食べる

数週間前の10月に庭のかぼちゃを収穫しました。台所のバスケットの中で数週間保管していました。数日前に見てみるとかなり熟しているように見えました。ハロウィンのあたりに食べようと思っていたのですが、チャンスを逃してしまいました。かなりサイズが小さいので、どうやって食べようかと考えていました。

やっぱりシンプルに食べるのがいいと思いました。皮も無駄にしたくないので、オーブンで全部焼くことにしました。とてもやわらかくて美味しかったです。2日目はもっと美味しかったです。

材料

・かぼちゃ 3−4個(私のかぼちゃは小さかったのですが、普通のサイズの場合は1個で十分です)
・粉チーズ 大さじ3
・チーズ スライスしたもの
・塩こしょう 少々
・オリーブオイル 大さじ2−3

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かぼちゃを切って種をスプーンで取り出します。数分間やわらかくなるまで茹でます。

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茹で終わったらプレートに乗せて、オリーブオイル、塩、こしょう、チーズと粉チーズをのせます。

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オーブンを約200度に予熱する。15分ほどローストする。

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甘いかぼちゃの上のチーズが溶けてカリカリになりました!

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ご飯とまぐろステーキといっしょにいただきました。美味しかったです!

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https://koto-art.wixsite.com/mysite-1

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I've bookmarked this recipe, simply because it looks divine. I love pumpkin/squash but don't have recipe ideas sometimes. This is amazing and timely for leftover pumpkins that might be available in shops:)))

Thank you! Yes, it's simple but pretty good, capturing the original taste of pumpkins. It sounds like a good idea to use reasonably priced leftover pumpkins in shops around this season!

Pumpkin has very beneficial properties for health. I liked your recipe @koto-art

Pumpkins, including kabocha squash are indeed nutritious superfoods. I enjoy the kabocha taste a lot!

This is an amazing recipe to cook squash. It is truly enticing my friend. I never knew about this dish until I saw you preparing the Kabocha squash. I know some dishes to prepare with squash here in my country especially vegetable menus and sweet treats but have not tried your delicious recipe though. Happy cooking my friend and best regards!

Thank you for your comment! I enjoy all kinds of pumpkins and squash, but I especially like kabocha. It’s a super simple recipe, including their skins. I also enjoy making kabocha soup or kabocha cake! Talking about kabocha made me hungry again.

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