Kabocha squash thickens up sauces really well, especially after the squash has been cooked through and thorough. All you need is to scoop the "flesh" (cooked squash) into the sauce, simmer with the sauce and literally witness the squash melting into the sauce like a puree. This makes a savory sauce - better, sweeter, and creamier - creating that perfect balance.
The basic sauce was made from onions, garlic, tomatoes; but with the squash simmered into it, makes all the difference. The flavors are upped and texture makes a twist and turn for the better. What a creamy golden delicious sauce!
Kabocha squash is really one of my favorites squashes but like all the other squashes, I do not enjoy the chopping/slicing process due to the raw squash's hard-skin, flesh, and core. Is there any easier effortless way to chop/slice?
One way to cut down the time to chopping and slicing up the hard-skinned kabocha squash is to roast it in halves in the oven to soften, then store the cooked squash in the fridge or freezer (if storing longer).
Buckwheat Noodles in Squash Sauce 小南瓜酱汁荞麦面
Ingredients: 1/4lb organic ground meat (can be omitted if vegetarian)
3-4 tbsp of roasted kabocha squash (cooked in advance)
1/2 roma tomato, bite sizes
1-2 tbsp finely chopped onions
1 tbsp minced garlic
frozen pea and corn
1-2 fresh mushrooms (shitake or king oyster mushrooms)
Directions: Heat some oil in the wok/pan. Fry the onions for 3 mins. Add the garlic, then tomatoes and fry for about 3 mins, add the mushrooms and fry for about 2mins. Then add 1 cup water and allow the entire mixture to come to a boil. Simmer for about 10 mins or more till onions, tomatoes mushrooms are cooked. Add the organic ground meat breaking them up to small pieces (this can be omitted if making vegetarian version), then allow the mixture to come to a mellow-simmer. Add the mashed* squash, swirling and mixing them into the liquid mixture, to make the squash sauce. The squash that is already roasted beforehand will just dissolve into the sauce. Allow to simmer for about 10 minutes. Add peas and corns, cook for another 5 mins, salt and ground white pepper to taste, then ladle over your favorite noodles.
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Tag: kabocha squash, squash sauce, squash gravy
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