- ReptileAddiction
- Greener Thumb
- Posts: 866
- Joined: Sun Jun 17, 2012 12:52 am
- Location: Southern California
- ElizabethB
- Super Green Thumb
- Posts: 2105
- Joined: Sat Nov 24, 2012 12:53 am
- Location: Lafayette, LA
Got Mom's recipe for patty pan squash.
Peel and seed the squash. Cut into chunks. Cook in just a little water and butter until tender. Mash. Add a pinch of salt, some sugar, more butter, vanilla. Cinnamon or nutmeg if you like. Sorry for not being able to give specific amounts but the best I can get from Mom is "just a little bit of this and a little bit of that". It is rare to get an actual recipe from Mom. She just wings it.
Merry Christmas one and all.
Peel and seed the squash. Cut into chunks. Cook in just a little water and butter until tender. Mash. Add a pinch of salt, some sugar, more butter, vanilla. Cinnamon or nutmeg if you like. Sorry for not being able to give specific amounts but the best I can get from Mom is "just a little bit of this and a little bit of that". It is rare to get an actual recipe from Mom. She just wings it.
Merry Christmas one and all.
This is a recipe for Kabocha. It is a popular pumpkin in Hawaii and is usually added to soups and ethnic vegetable stews.
Japanese Pumpkin
2 lbs Kabocha(Japanese pumpkin)
1T dried shrimp (ebi)
1T vegetable oil
1T sugar
1T shoyu
2cups water
salt to taste
Cut pumpkin in half, remove seeds and rinse. (Leave skin on). Cut into bite sized pieces; set aside. Cook remaining ingredients in a stockpot over medium heat until sugar dissolves. Add pumpkin and simmer for 20 minutes, stirring occasionally. Test for doneness by piercing pumpkin with a skewer or fork. Salt to taste.
If you like you can also add Pork. Cut 1/2 lb of pork shoulder into 1 inch thin strips. Saute two cloves minced garlic in oil until fragrant. Do not burn garlic. Add pork; saute until no longer pink . Add sugar, shoyu, and water and continue cooking as directed above.
Pork or chicken broth can be substituted for water. Adjust for the salt.
This is usually served as a side dish. The pumpkin is very hard to cut, but after cooking the skin is soft and edible. Keeping the skin on preserves the nutrients. Do not over cook or the squash will be mushy.
Japanese Pumpkin
2 lbs Kabocha(Japanese pumpkin)
1T dried shrimp (ebi)
1T vegetable oil
1T sugar
1T shoyu
2cups water
salt to taste
Cut pumpkin in half, remove seeds and rinse. (Leave skin on). Cut into bite sized pieces; set aside. Cook remaining ingredients in a stockpot over medium heat until sugar dissolves. Add pumpkin and simmer for 20 minutes, stirring occasionally. Test for doneness by piercing pumpkin with a skewer or fork. Salt to taste.
If you like you can also add Pork. Cut 1/2 lb of pork shoulder into 1 inch thin strips. Saute two cloves minced garlic in oil until fragrant. Do not burn garlic. Add pork; saute until no longer pink . Add sugar, shoyu, and water and continue cooking as directed above.
Pork or chicken broth can be substituted for water. Adjust for the salt.
This is usually served as a side dish. The pumpkin is very hard to cut, but after cooking the skin is soft and edible. Keeping the skin on preserves the nutrients. Do not over cook or the squash will be mushy.