– Photos by Gina Weathersby
Our request for an orange vegetable dish from Chef Francis couldn’t have come at a better time. She had already been working on a vegetarian dish for Nectar, and as luck would have it, it featured the beautiful Kabocha, her favorite squash. “Kabocha has a warm, nutty flavor that I love, and the texture is very dense and meaty, something that’s really important in a vegetarian dish,” says Chef Francis. The squash is accompanied by a very hearty salad composed of kale, Oyster mushrooms, and sweet potatoes, mixed with black beans, quinoa, and wheat berries, a combination which provides the vegetarian diet with much needed protein. Chili gives a light, yet a welcome burst of heat, and the salad is then sprinkled with toasted Kabocha seeds. The mustard greens are blanched and tossed with miso vinaigrette. Chef Francis loves working with all of these bold, warm flavors that she says, “keeps you going when it gets cold out.” 
The Kabocha is a Japanese variety of winter squash. Also known as Japanese Pumpkin, this squat, green specimen is fairly new in the U.S. scene, but it’s well worth seeking out. The Kabocha contains an abundance of beta carotene, along with vitamin C, iron, and potassium. It’s also a good source of folic acid, calcium, and trace B vitamins. We like our Kabocha roasted, and as we learned from Chef Francis, the peel is totally edible, and delicious. What a time saver!
Squash Love
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This vibrant dish features pan-fried Kabocha squash with a hearty salad of black bean quinoa and wheat berries, complemented by mustard greens tossed in a miso vinaigrette.
Ingredients
- 1 lb Kabocha squash, peeled and cut lengthwise into 1/2 inch wedges
- 2 tablespoons vegetable oil
- 1 tablespoon sesame oil
- Sea salt and freshly ground black pepper, to taste
- 1 cup cooked quinoa
- 1 cup cooked black beans
- 1 cup cooked wheat berries
- 1 cup kale, chopped
- 1 cup Oyster mushrooms, sliced
- 1 cup sweet potatoes, diced
- 1 tablespoon chili flakes
- 1/2 cup Kabocha seeds, toasted
- 1 cup mustard greens, blanched
- 1/4 cup miso vinaigrette
Instructions
- Heat the vegetable oil and sesame oil in a large skillet over medium heat.
- Add the Kabocha squash wedges and sauté for 4-5 minutes per side, until golden brown, caramelized, and cooked through. If needed, add a splash of water to steam and soften the squash. Season with sea salt and freshly ground black pepper to taste.
- In a large bowl, combine the cooked quinoa, black beans, wheat berries, kale, Oyster mushrooms, and sweet potatoes.
- Sprinkle the chili flakes over the salad mixture and toss to combine.
- Top the salad with the toasted Kabocha seeds for added crunch.
- Blanch the mustard greens in boiling water for 1-2 minutes, then drain and toss with the miso vinaigrette.
- Serve the pan-fried Kabocha squash alongside the hearty salad and dressed mustard greens.
Notes
Kabocha squash has a nutty flavor and dense texture, making it ideal for vegetarian dishes. The peel is edible and adds extra nutrients. Toasted Kabocha seeds add a delightful crunch to the salad. The miso vinaigrette enhances the mustard greens with a savory depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4 grams
- Sodium: 450 mg
- Fat: 15 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 0 mg
