Best 2 Fig Carrot Stuffed Kabocha Squash Recipes

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FIG-CARROT STUFFED KABOCHA SQUASH



Fig-Carrot Stuffed Kabocha Squash image

While searching for a new winter squash variety, I stumbled upon kabocha squash-it really wowed me. The flavor and texture are both rich and beautiful, and this recipe, which I improvised, really suits the squash well. -Caitlin Stephens-North, Malden, Massachusetts

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 20

1 medium kabocha squash (about 3 pounds)
1/2 teaspoon fennel seed
1/4 teaspoon ground fenugreek
1/4 teaspoon pepper
Dash ground nutmeg
Dash ground cloves
1 tablespoon olive oil
1/2 teaspoon salt
STUFFING:
3 medium carrots, finely chopped
2 shallots, chopped
1 tablespoon olive oil
5 fresh or dried figs, cut into eighths
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
Dash ground nutmeg
Dash ground cloves
3 tablespoons chopped pecans

Steps:

  • Wash squash; cut into 4 wedges. Remove loose fibers and seeds from the inside and discard., In a spice grinder or with a mortar and pestle, combine the fennel seed, fenugreek, pepper, nutmeg and cloves; grind until seeds are crushed., Brush squash with oil. Sprinkle with salt and 3/4 teaspoon spice mixture. Place in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° for 35-40 minutes or until tender., Meanwhile, in a large skillet, saute carrots and shallots in oil until tender. Stir in the figs, water, salt, cinnamon, pepper, nutmeg, cloves and remaining spice mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is evaporated and figs are tender. Stir in pecans., Fill squash with stuffing. Bake 10-15 minutes longer or until heated through.

Nutrition Facts : Calories 299 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 489mg sodium, Carbohydrate 52g carbohydrate (19g sugars, Fiber 13g fiber), Protein 5g protein.

KABOCHA AND ROOT VEGETABLE SOUP



Kabocha and Root Vegetable Soup image

I developed this recipe over 10 years ago because I was tired of all the sugary squash soups out there with spices like nutmeg and cinnamon. This recipe combines the sweetness of the squash with the earthy complexity of parsnips and carrots. The measurements are approximate, since I go by look, feel, and taste. The proportions here make a large batch. It could be halved if you desire, but where's the fun in that?! Add a little fresh chopped herbs, like parsley or basil, if you like. Serve hot and gently drizzle a little chile-infused olive oil and balsamic fig vinegar over the top of each bowl. (The fig makes it like syrup. You can also prepare a simple balsamic reduction instead).

Provided by Parker Whittle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h4m

Yield 4

Number Of Ingredients 11

2 kabocha squash, halved and seeded
3 tablespoons coriander seed
1 ½ tablespoons extra-virgin olive oil, or as needed
2 carrots, diced
1 parsnip, diced
salt and ground black pepper to taste
2 leeks, dark green parts removed, sliced
2 quarts vegetable stock
3 tablespoons dried basil
water to cover
1 cup heavy whipping cream

Steps:

  • Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk.
  • Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder.
  • Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes.
  • Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 35.3 g, Cholesterol 81.5 mg, Fat 29.2 g, Fiber 7.1 g, Protein 6.6 g, SaturatedFat 14.6 g, Sodium 642.4 mg, Sugar 11.7 g

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