Stuffed Squash Recipe – Stuffed Pumpkin recipe
This stuffed squash is a wonderful recipe that can be made with any winter squash/pumpkin. In this recipe I am using a Kabocha squash. Kabocha squash is very similar in taste to pumpkin. The natural sweetness of the squash was the perfect compliment to the savory filling. This is a must try. This recipe exceeded any expectations that I had. I will be making this again. This would be a perfect Thanksgiving recipe. I can think of a million ways to make stuffed squash. I will be buying squash of all different varieties from now on. Please subscribe to No Hippie BBQ to stay tuned for more stuffed squash recipes.
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Ingredients I used (I encourage you to experiment on your own)
Kabocha squash
Ground Pork
Ground beef
Rice
Chopped onions
Chopped green peppers
Fresh rosemary
Garlic
egg
ground thyme
cumin
salt
About Kabocha squash:
Kabocha is hard, has knobbly-looking skin, is shaped like a squat pumpkin, and has a dull-finished, deep green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to the Buttercup squash, but without the characteristic cup on the blossom end. It is a member of the species Cucurbita maxima.
An average kabocha weighs 2-3 pounds
Kabocha has an exceptional naturally sweet flavor, even sweeter in taste than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some kabocha can taste like Russet potatoes. The rind of a kabocha is edible, although, some cooks may peel it to speed up the cooking process, or, to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or, as a substitute for potato or other squash varieties.
In Japan, kabocha is a common ingredient in vegetable tempura and can be made into soup.
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