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Pumpkin oatmeal with kabocha squash

February 1, 2011

It’s finally time for a recipe after all those chocolate reviews! This post is going to be on my recently-made kabocha squash oatmeal, which I experimented with in my 3-cup capacity rice cooker. This is the perfect treat for anybody who doesn’t have time to make breakfast in the morning, or any meal for that matter, if porridge is preferred for any other time of the day.

Kabocha is a Japanese squash with a green rind and orange interior. Many have compared its taste with the butternut squash, but I personally have no experience with the latter variety, so I could not say. Kabocha squash have a lot of vitamins and minerals; 3 ounces of raw squash has 30 calories: 7g carbohydrates, 1g protein, and 1g fiber; the same serving also contains 70% Vitamin A, 15% Vitamin C, 2% calcium, and 2% iron. The rind can be eaten when fully cooked, and the pumpkin itself is used in soups, tempura, and desserts. Below is my recipe for the oatmeal.

1/2 pound raw kabocha squash, cubed into 2-inch pieces (skin can be on)
1 cup rolled oats
1/4 tsp salt
spices you prefer on pumpkin, such as cinnamon, allspice, and nutmeg

(1) Place kabocha squash in the rice cooker and fill rice cooker to 3-cup capacity.
(2) Cook for about 20 minutes, adding water if necessary. Alternatively, you can bring water to a boil on the stove and simmer the kabocha on medium for 10 minutes.
(3) When the kabocha is nice and tender and slightly cakey in texture, add the oats, salt, and water until the 3 cup line, and stir until mixed.
(4) Press the button on the rice cooker to cook and come back in half an hour or more, when it should be fully cooked.
(5) Sprinkle on as much of the spices as you prefer. Enjoy!

My roommates loved this recipe when I made kabocha, and I hope you do too!

Dai Dai


From → Recipes

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