For those of us on the Northern Hemisphere, many of us have anxiously awaited this spectacular 3 month span of this wonderful orange globular fruit to grace the aisles of our grocery store. This season is aptly named Pumpkin Season. It’s here. It’s at Starbucks. Pumpkins in all shapes & sizes are being stacked at our local farmers’ markets & I want to buy a little family of mini pumpkins to adorn my fireplace, but I really can’t justify the cost of doing so. For those of you who don’t really care all that much for pumpkin pie because there’s something wrong with you (if you’re allergic, I’m so sorry), I’ve added a new recipe for a savory Japanese inspired dish called Pumpkin Nabe with Soba. I can’t tell you how thankful I am to have gotten admitted into Northeastern this time of year, obviously for the academic part, but the location of the school is majestic. While California is sweating in a sweltering heat, I’m gearing up for Autumn & snow to follow soon after. Can y’all say, “cover photos for days” or what?! Hah, just kidding, totally hate Facebook. I’ll realistically have new desktop wallpapers for days.
Since this recipe is Japanese inspired, I used a Japanese pumpkin called kabocha. It’s green on the outside & orange on the inside. It’s the perfect pumpkin to use when making savory pumpkin recipes such as nabe or pumpkin wontons. It’s near impossible for me to actually chop the pumpkin without a butcher knife & a lot of might, but you can boil it in water to soften it before trying to slice it. It cooks fairly quickly, but is an ordeal to chop. So what’s the good news? This recipe is vegan/vegetarian friendly, hearty, & full of flavor!
For those of you who are unfamiliar with Nabemono or simply nabe, it’s a traditional Japanese hot pot dish in which you throw in a bunch of vegetables, protein, & dip the ingredients in goma sauce (creamy sesame sauce) & ponzu. The broth is devoured too! It’s best enjoyed during colder seasons & is a definite cold buster if you use a plethora of vegetables. It can be served with your favorite Japanese noodles such as soba or udon or rice. Soba is made with buckwheat & has 6g of protein accompanied by lots of amino acids, but is not a complete nutritionally balanced meal without the nabe! What about the star of the show, kabocha? Kabocha is loaded with beta-carotene, iron, Vitamins A-C, & fiber. Obviously vegetables & fruits are good for you & this squash is no different. If you end up buying an entire kabocha, add it to pasta or mash it like you would for mashed potatoes. The recipe possibilities for kabocha are endless. Always make sure to buy your ingredients locally & enjoy this wonderful pumpkin season. This won’t be the last pumpkin recipe you’ll see from me. If you’re more of a sweets kinda gal/pal/dude/homie, try this Pumpkin Cuppies recipe.
I apologize my posts aren’t more frequent. I am trying to make them at at least hebdomadal, but homework. So? So. So, what dishes are you excited for this season?