9 kabocha japanese pumpkin Recipes

kabocha squash, olive oil, onion, thinly sliced, butter, chicken bouillon powder, water, cinnamon, milk, salt and pepper

japanese pumpkin (kabocha), dried shrimp (ebi), canola oil, sugar (or splenda ), low sodium soy sauce, water

graham crackers, crushed, all-purpose flour, light soy butter, soy milk, ground cinnamon, kabocha squash - halved, peeled, seeded and cut into 1 1/2 inch cubes, silken tofu, vanilla extract, white sugar, ground cinnamon, ground nutmeg

kabocha squash or 2 1/2 lbs japanese pumpkin, not peeled, onion, chopped, garlic cloves, minced, olive oil, water, salt, ground cumin, ground coriander, paprika, pepper, fresh corn kernels (or 1 15.5oz can whole kernel corn, drained), green beans, washed and cut into 1-inch lengths, parsley sprig, oranges

pumpkin (i prefer the japanese kabocha squash) or 2 cups canned , no added spice, onion, sliced thin, fresh ginger , there is no need to peel the ginger, julienne and chop fine 1 x 1 piece, olive oil, pumpkin stock (you may need more. vegetable juice can be substituted for the .), salt, mild curry paste (i think patak s is best.), fresh cream

pumpkin, chopped into chunks (about 2 inches each way), water, sugar, japanese soy sauce