Enjoy a creamy Kabocha squash soup in the slow cooker! This easy, healthy, and vegan squash soup recipe is perfect for a cozy ...

1 cup all-purpose flour ¼ cup water 2 tablespoons vegetable oil 1 teaspoon granulated sugar ½ teaspoon kosher salt ...

We're here to help. Get a sharp knife ready. To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds ...

When the kabocha has sufficiently softened ... Instead of merely presenting various recipes from traditional kitchens, Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling ...

Soak in salt water about 10 min. Rinse and squeeze out the water. 3. Cut a kabocha squash. Heat a frying pan with vegetable oil over medium heat and add the kabocha. Season with salt and cover ...

Add salt, kabocha and chickpeas; stir to mix in. After 10 minutes, add corn. Taste and adjust seasonings. When split peas are cooked, stir in garam masala and butter. Garnish with cilantro.