– 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
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
For the Squash
- 1 lb (450 g) Kabocha squash, peeled and cut lengthwise into 1/2 inch wedges
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) sesame oil
- Sea salt and freshly ground black pepper, to taste
For the Salad
- 1 cup (240 ml) cooked quinoa
- 1 cup (240 ml) cooked black beans
- 1 cup (240 ml) cooked wheat berries
- 1 tbsp (15 ml) chili flakes
For the Miso Vinaigrette
- 2 tbsp (30 ml) golden miso
- 1/2 tsp (2.5 ml) Chimayo chili powder
- 1 tsp (5 ml) fresh ginger, minced
- 1 tsp (5 ml) garlic, minced
- 1 tbsp (15 ml) roasted sesame seeds
- 1/3 cup (80 ml) rice wine vinegar
For the Walnut Relish
- 2 cups (480 ml) walnuts
- 1/2 red onion, thinly sliced
- 4 tbsp (60 ml) olive oil, divided
- 1 tbsp (15 ml) smoked paprika
- Salt and pepper, to taste
For the Mustard Greens
- 1 cup (240 ml) mustard greens, blanched
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.
- Whisk together the golden miso, Chimayo chili powder, ginger, garlic, roasted sesame seeds, and rice wine vinegar to make the miso vinaigrette.
- In a large bowl, combine the cooked quinoa, black beans, and wheat berries. Toss with the miso vinaigrette, then sprinkle with the chili flakes and toss again.
- Blanch the walnuts in boiling water, drain, and repeat. Sauté the red onion in 2 tablespoons of the olive oil over low heat until caramelized.
- In a food processor, combine the walnuts, sautéed onion, the remaining 2 tablespoons olive oil, smoked paprika, salt, and pepper; process until it forms a coarse relish. Top the salad with the walnut relish.
- 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
Find it online: https://honestcooking.com/squash-love/
If You Liked This Recipe, You’ll Love These
- Creamy Butternut Squash Mac and Cheese
- Italian Meatballs and Spaghetti Squash
- Tofu and Squash Buddha Bowl
- Chorizo-Stuffed Acorn Squash
Frequently Asked Questions
What is Kabocha squash and do I need to peel it?
Kabocha is a Japanese variety of winter squash — also called Japanese Pumpkin — with a squat green exterior, dense meaty flesh, and a warm, nutty flavor. The peel is totally edible and delicious, which makes it a great time saver. I cut the squash into ½-inch wedges with the peel on and pan-fry them in vegetable and sesame oil.
Why are the Kabocha seeds toasted and added to the salad?
I add ½ cup of toasted Kabocha seeds to the black bean, quinoa, and wheat berry salad as a garnish. They add a delightful crunch — a textural contrast to the grain and bean base — and make use of the whole squash with no waste.
What is miso vinaigrette and what does it do for the mustard greens?
Miso vinaigrette is a dressing made with fermented soybean paste (miso), which is salty, umami-rich, and slightly sweet. It enhances the mustard greens with a savory depth — the bitterness of blanched mustard greens is softened by the savory miso and the acidity of the vinegar in the dressing.
