BIZZY BAKES

I love orange squash and I think that almost everyone does.  Most people generate to Spaghetti Squash, Butternut Squash and Acorn Squash but my favorite is Kabocha.  his recipe was written using butternut but I turned to my beloved kabocha.  I think, it is a little sweeter although, I do not say this with certainty.  I like both. For those of you who have not had kabocha, if you try it, I think you will like it. “Kabocha” is a general term for squash in Japanese, but this Japanese squash also goes by the name ebisu, delica, hoka and Japanese squash or Japanese pumpkin. It has tender, sweet pumpkin flesh, but without the stringy fibers. It is available throughout the year. Serve it as you would pumpkin, sweet potato or butternut squash. kabsquash.jpg Mashed Kobacha Squash - Emeril Ingredients: l butternut squash 1 tablespoon  butter, softened 1/4 teaspoon salt 1 tablespoon heavy cream 2 teaspoons honey Method: Pre...

I am in the midst of my cooking for the Jewish holidays and I decided the easiest way to accomplish my goals is to use specific ingredients in several recipes.  For example, I made a large pot of rice and made four different dishes with the rice.  I did the same with quinoa and with kabocha.  It seemed amazing how quickly completely different dishes fell into place. This recipe is from Bon Appetit. Roasted Kabocha and Parsnips with Maple Glaze(adapted) INGREDIENTS 2 cups 1/2-inch cubes peeled kabocha squash 2 cups 1/4- to 1/3-inch cubes peeled parsnips 2 tablespoons butter and 2 tablespoons oil 1/2 cup pure maple syrup 1 1/2 tablespoons chopped fresh rosemary 1/2 teaspoon freshly ground black pepper Method: Grease 11x7x2-inch  baking dish.  Combine kabocha and parsnips in large bowl.  Melt butter in small saucepan over medium heat. Add oil. Whisk in remaining ingredients.  Add...

I fell in love with Karl Kabocha the first time I met him.  Yes, love at first sight.  I bet you did not believe it happens but I am here to tell you that it certainly does.  While other look across a crowded room and their eyes meet, I tasted kabocha and my life changed. Karl must be in the house, at all times.  Who knows when I will crave kabocha?  What is especially good about Karl Kobacha is that he is willing to change for the occasion.  If I need a side dish, he is mashed.  If I want soup, he is liquified.  Other "men" have to be dressed up in a suit and bow tie or a pair of jeans and turtleneck.  Not Mr. Kobacha.  He is delicious plain. When I am done with Karl, I think, I will be able to write a book.  Will the book start with today's lunch, Roasted Kabocha Soup with Caramelized Onions?  Hmmm, it could. Truthfully, this soup is out of this world.  I was going to leave it completely plain but for soup, it d...