Squash Your Prejudice By Trying Something New

Cooking without a recipe or a meal plan requires smart shopping and wise use of ingredients on you have on hand. Let me explain why a squash like kabocha is a good one to keep around. Keep reading for inspiration on a delicious squash stew.

I love zucchini as much as anyone else does, but please make sure you eat it within a few days of purchase. It’s soft and tender, with a thin skin…not unlike some dear friends of mine; the ones requiring immediate attention and gentle handling. A hard squash like this one, though, is content to be ignored for weeks or even months until you decide you need him. You will love his sweet, bright orange flesh that softens while cooking. Just like people, you have to get to know what’s inside before dismissing a gruff appearance.

Changing My Mind

I will be honest. I was not always a fan of this vegetable. Growing up with a Japanese father, kabocha was a common offering at dinner. It seemed a little plain to me, only being seasoned with soy sauce. So when my friend, Monika, wanted me to try it in a stew years ago, I had a knee jerk reaction to object.

Here’s an example of why I suggest a different preparation if you hadn’t previously been fond of a particular food. I changed my mind when I tried this delicious and colorful stew. Best of all, it can be made with healthy, shelf stable items when you might not have a lot of other options at home.

Ingredients for Kabocha Squash Stew:

• kabocha
• chickpeas
• red lentils
• onion
• carrots
• ginger
• stock
• spices such as cumin, saffron, turmeric, paprika
• tomato paste

I always keep some fresh ginger root in the freezer as it’s a powerful flavor addition to so many dishes). Use whatever flavorful liquid you have on hand. I like chicken stock, but it could be vegetable stock or even some leftover salty pasta water if that’s all you have. Experiment with spices such as cumin, saffron, turmeric and paprika. What’s in your spice cabinet?

You could put a little tomato paste in there, but I often find myself without it. (If you remember to buy some tomato paste, please don’t throw away the remainder of the unused can. You can freeze blocks of it in an ice cube tray and then store it in the freezer in a plastic bag. The kind that comes in a tube keeps in the refrigerator well also.) I used a smidgen of ketchup last time instead.

My Cooking Philosophy

Rather than relying on exact measurements, I tend to think in terms of proportions. So, compared to the size of your kabocha, the dried legumes should each appear to be about a quarter of that amount. I soak the chickpeas overnight, but one can would work just as well. Just add the can, drained, near the end of cooking the stew, which takes a few hours on the stove top or up to 6 in a slow cooker.

Red lentils work well in this because they harmonize with the beautiful orange color of the squash and the carrots. But if you have another variety of lentils, use them. It’s not quite as pretty, but it still tastes good.

Where I live, kabocha is not difficult to find in the supermarket. You can ask someone who works there if you don’t see it. If they don’t have it, don’t panic. You can still make this delicious stew with an acorn squash or a butternut squash. I recommend taking them home also because not only are they very nutritious, but they will also wait patiently to make their appearance while you consume your most perishable produce first. You can’t help but love a non-needy vegetable!

If you have produce that is getting over-ripe, please use it first. Please read Pepper Prepper next for more delicious inspiration on cooking without a recipe.