15+ Kabocha Thanksgiving Recipe New York Times Prepare To Be Amazed!
Published on: Mar 2, 2024
Kabocha squash, also known as Japanese pumpkin, is a versatile and delicious ingredient that can elevate any Thanksgiving table. With its sweet and nutty flavor, this winter squash is a perfect addition to traditional holiday dishes. If you're looking for a new and exciting recipe to try this Thanksgiving, look no further than this Kabocha Squash Gratin from The New York Times.
Main Ingredients: Apple Cider, Sugar, Clove, Cinnamon Sticks, Allspice
Thanksgiving is all about indulging in delicious food and drinks, and this Thanksgiving Cider Sangria is the perfect addition to your holiday menu. Made with apple cider, white wine, and a splash of brandy, this festive sangria is sure to be a hit with your guests.
Start by mixing together 1 cup of apple cider, 1 bottle of white wine, and 1/4 cup of brandy in a large pitcher. Add in sliced apples, oranges, and cranberries for a pop of color and flavor. Let the sangria sit in the fridge for a few hours to allow the flavors to meld together. Serve over ice and enjoy!
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Thanksgiving Stuffing
Main Ingredients: Sourdough Loaf, Cornbread, Butter, Large Onion, Celery
No Thanksgiving meal is complete without a hearty and flavorful stuffing. This classic Thanksgiving stuffing recipe is made with crusty bread, celery, onions, and herbs for a dish that will have your taste buds dancing.
Start by cubing a loaf of crusty bread and letting it sit out overnight to dry out. In a large skillet, sauté chopped celery and onions in butter until softened. Add in fresh rosemary and thyme for an extra burst of flavor. Toss the vegetables with the bread cubes and pour in enough chicken broth to moisten the mixture. Bake in a casserole dish for 30 minutes and enjoy!
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Kabocha Apple Sage Soup
Main Ingredients: Diced Onion, Kabocha Squash, Apples, Olive Oil, Ginger
This creamy and comforting soup is the perfect way to start off your Thanksgiving meal. Made with kabocha squash, apples, and sage, this soup is bursting with fall flavors. Serve it as a starter or alongside your main course for a cozy and delicious addition to your holiday menu.
To make this soup, start by roasting cubed kabocha squash and chopped apples in the oven until tender. In a large pot, sauté chopped onions and garlic in olive oil until softened. Add in the roasted squash and apples, along with chicken broth and fresh sage. Let the soup simmer for 15-20 minutes before blending until smooth. Serve with a dollop of sour cream and a sprinkle of chopped sage on top.
No Thanksgiving feast is complete without a perfectly roasted turkey. This recipe will guide you through the steps of making a juicy and flavorful turkey that will impress your family and friends.
Start by preheating your oven to 325 degrees F. Next, rinse and pat dry a 12-14 pound turkey. Rub the turkey with a mixture of butter, herbs, and spices and place it in a roasting pan. Roast for about 3 hours, basting occasionally with the pan juices. Let the turkey rest for 20 minutes before carving and serving.
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Thanksgiving Cranberry Sauce
Main Ingredients: Cranberries, Cranberry Juice, Maple Syrup, Orange Juice
Cranberry sauce is a staple on any Thanksgiving table, and this homemade version is sure to be a crowd pleaser. Made with fresh cranberries, orange juice, and honey, this sauce is a delicious balance of sweet and tart flavors.
In a saucepan, combine 1 bag of fresh cranberries, 1/2 cup of orange juice, and 1/4 cup of honey. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens. Let it cool before serving alongside your Thanksgiving meal.
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Thanksgiving Sides
Main Ingredients: Sweet Potatoes, Eggs, Whole Milk, Grated Nutmeg, Ground
While the turkey may be the star of the show, no Thanksgiving meal is complete without delicious side dishes. This Thanksgiving, mix things up with these creative and tasty side dish recipes.
Try roasted kabocha squash with apple cider glaze for a sweet and savory side dish. Or, make the best Thanksgiving mashed potatoes with a creamy and flavorful twist. You can also stick to tradition with a classic traditional Thanksgiving stuffing or add a twist with a vegan apple thyme stuffing with kabocha mash. The possibilities are endless!
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Roasted Kabocha Squash With Apple Cider Glaze {Gluten...
Main Ingredients: Butternut Squash, Apple Cider, Brown Sugar, Butter
This lighter and fluffier version of pumpkin pie is a great alternative to the traditional heavy and dense pie. Made with kabocha squash and coconut milk, this pie is full of flavor and perfectly spiced.
Start by roasting cubed kabocha squash until tender. In a blender, combine the cooked squash with coconut milk, cinnamon, nutmeg, and cloves. Pour the mixture into a prepared pie crust and bake for 45 minutes. Let it cool before serving with a dollop of whipped cream.
This colorful and flavorful soup is the perfect addition to your Thanksgiving menu. Made with roasted kabocha squash, sweet potatoes, and pomegranate seeds, this soup is both nutritious and delicious.
Start by roasting cubed kabocha squash and sweet potatoes until tender. In a large pot, sauté chopped onions and garlic in olive oil until softened. Add in the roasted vegetables, along with chicken broth and fresh thyme and sage. Let the soup simmer for 15-20 minutes before blending until smooth. Serve with a sprinkle of pomegranate seeds on top.
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Classic Traditional Thanksgiving Stuffing
Main Ingredients: Unsalted Butter, French Bread, Vidalia Onion, Celery
Looking for a fun and festive dessert for your Thanksgiving gathering? These OREO cookie balls shaped like turkeys are sure to impress both kids and adults alike.
In a food processor, blend together OREO cookies and cream cheese until well combined. Roll the mixture into small balls and place them in the fridge to set. Once set, use melted chocolate to attach candy corn and chocolate chips to create the turkey's face and feathers. Serve and enjoy!
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Kabocha Pumpkin Pie
Main Ingredients: Kabocha Squash, Eggs, Yolk, Brown Sugar, Condensed
This refreshing and flavorful punch is the perfect drink to serve alongside your Thanksgiving meal. Made with apple cider, cranberry juice, and ginger ale, this punch is a festive and tasty addition to your holiday menu.
In a large pitcher, mix together equal parts apple cider and cranberry juice. Top it off with a splash of ginger ale and stir gently. Serve over ice and garnish with apple slices and cranberries for a festive touch.
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Kabocha Sweet Potato Pomegranate Soup
Main Ingredients: Butter, Shallots, All Purpose Flour, Salt, Ground Black
Add some color and crunch to your Thanksgiving meal with this fresh and flavorful slaw. Made with shredded cabbage, apples, and dried cranberries, this slaw is a great side dish that pairs well with any main course.
In a large bowl, mix together shredded cabbage, sliced apples, and dried cranberries. In a separate bowl, whisk together mayonnaise, apple cider vinegar, and honey to make the dressing. Toss the dressing with the cabbage mixture and let it sit in the fridge for at least an hour before serving.
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OREO Cookie Balls - Thanksgiving Turkey
Main Ingredients: Oreo Cookies, Cream Cheese, Semi Sweet Baking
This hearty and flavorful salad is a great addition to any Thanksgiving meal. Made with wild rice, roasted kabocha squash, and a brown butter vinaigrette, this salad is full of fall flavors and textures.
Cook the wild rice according to package instructions and let it cool. In a large skillet, melt butter and cook until it turns brown. Remove from heat and whisk in balsamic vinegar and Dijon mustard. Toss the rice with the roasted kabocha squash and the vinaigrette. Serve and enjoy!
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Thanksgiving Punch
Main Ingredients: Apple Cider, Caramel Syrup, Pumpkin Pie Spice, Cinnamon
Sometimes simple is best, and this recipe for roasted kabocha squash is a perfect example. Roasting brings out the natural sweetness of the squash, making it a great side dish for any Thanksgiving meal.
Start by preheating your oven to 375 degrees F. Cut a kabocha squash in half and scoop out the seeds. Cut the squash into wedges and place them on a baking sheet. Drizzle with olive oil, salt, and pepper and roast for 30-35 minutes, or until tender. Serve as a side dish or use it as a base for a salad or soup.
Add a festive twist to your traditional sangria with this Thanksgiving-inspired recipe. Made with red wine, apple cider, and sliced pears, this sangria is the perfect drink to serve alongside your holiday meal.
In a large pitcher, mix together 1 bottle of red wine, 1 cup of apple cider, and a splash of brandy. Add in sliced pears and let the sangria sit in the fridge for a few hours before serving. Garnish each glass with a cinnamon stick for an extra touch of fall flavor.
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Vegan Apple Thyme Stuffing with Kabocha Mash
Main Ingredients: Kabocha Squash, Non Dairy Milk, Vegan Buttery Spread
If you have vegan or vegetarian guests at your Thanksgiving gathering, this recipe is sure to be a hit. Made with whole grain bread, apples, and thyme, this stuffing is packed with flavor and pairs perfectly with a creamy and delicious kabocha mash.
To make the stuffing, sauté chopped onions and celery in olive oil until softened. Add in cubed whole grain bread, chopped apples, and fresh thyme. Pour in enough vegetable broth to moisten the mixture and bake in a casserole dish for 30 minutes. For the kabocha mash, simply boil cubed kabocha squash until tender and mash with coconut milk, garlic, and rosemary. Serve and enjoy!
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Kabocha Pumpkin Pie (a Lighter and Fluffier Pie)
Main Ingredients: Pie Dough, Large Egg, Kabocha Squash, Heavy Cream
For a twist on the classic pumpkin pie, try this lighter and fluffier version made with kabocha squash. The creamy and smooth filling is sure to be a hit with your Thanksgiving guests.
Start by roasting cubed kabocha squash until tender. In a blender, combine the cooked squash with coconut milk, cinnamon, nutmeg, and cloves. Pour the mixture into a prepared pie crust and bake for 45 minutes. Let it cool before serving with a dollop of whipped cream.
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Kabocha Squash + Roasted Chestnut Soup With Kale...
Main Ingredients: Olive Oil, Onion, Garlic Cloves, Sea Salt, Kabocha
This hearty and flavorful soup is a great way to incorporate fall flavors into your Thanksgiving menu. Made with roasted kabocha squash, chestnuts, kale, and cremini mushrooms, this soup is a delicious and nutritious addition to your holiday meal.
To make the soup, roast cubed kabocha squash and chopped chestnuts in the oven until tender. In a large pot, sauté chopped onions and garlic in olive oil until softened. Add in the roasted vegetables, along with chicken broth and fresh thyme and sage. Let the soup simmer for 15-20 minutes before adding in chopped kale and cremini mushrooms. Serve and enjoy!
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Wild Rice Salad with Kabocha Squash and Brown Butter...
Main Ingredients: Wild Rice, Low Sodium Chicken Stock, Kabocha Squash
This hearty and flavorful salad is a great addition to any Thanksgiving meal. Made with wild rice, roasted kabocha squash, and a brown butter vinaigrette, this salad is full of fall flavors and textures.
Cook the wild rice according to package instructions and let it cool. In a large skillet, melt butter and cook until it turns brown. Remove from heat and whisk in balsamic vinegar and Dijon mustard. Toss the rice with the roasted kabocha squash and the vinaigrette. Serve and enjoy!
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Roasted Kabocha Squash
Main Ingredients: Kabocha Squash, Coconut Oil, Kosher Salt, Ground Black
Sometimes simple is best, and this recipe for roasted kabocha squash is a perfect example. Roasting brings out the natural sweetness of the squash, making it a great side dish for any Thanksgiving meal.
Start by preheating your oven to 375 degrees F. Cut a kabocha squash in half and scoop out the seeds. Cut the squash into wedges and place them on a baking sheet. Drizzle with olive oil, salt, and pepper and roast for 30-35 minutes, or until tender. Serve as a side dish or use it as a base for a salad or soup.
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Thanksgiving Sangria
Main Ingredients: Honey, Water, Apple Pie Spice, Pinot Grigio, Apple
Add a festive twist to your traditional sangria with this Thanksgiving-inspired recipe. Made with red wine, apple cider, and sliced pears, this sangria is the perfect drink to serve alongside your holiday meal.
In a large pitcher, mix together 1 bottle of red wine, 1 cup of apple cider, and a splash of brandy. Add in sliced pears and let the sangria sit in the fridge for a few hours before serving. Garnish each glass with a cinnamon stick for an extra touch of fall flavor.
What is Kabocha?
Kabocha squash is a type of winter squash that originated in Japan. It is often compared to other popular winter squashes like butternut and acorn, but its unique flavor sets it apart. The flesh of kabocha is dense and sweet, with a texture similar to a cross between a sweet potato and a pumpkin. Its dark green skin is also edible, making it easy to prepare and cook. This nutritious and delicious squash is a staple in Japanese cuisine, and its popularity has spread worldwide, especially in the fall and winter months.
The Perfect Thanksgiving Side Dish
Thanksgiving is all about indulging in delicious and comforting food, and this Kabocha Squash Gratin is the perfect addition to any holiday spread. The New York Times' recipe combines the rich and sweet flavor of kabocha with creamy Gruyere cheese and a crunchy breadcrumb topping. The result is a mouth-watering dish that will have your guests asking for seconds. The best part? This gratin can be made ahead of time, leaving you with more time to spend with your loved ones on Thanksgiving day.
Health Benefits of Kabocha
Not only is kabocha squash delicious, but it is also packed with nutrients. It is a great source of beta-carotene, which is converted into vitamin A in the body. Vitamin A is essential for maintaining healthy eyesight and a strong immune system. Kabocha is also high in vitamin C, which helps boost the immune system and is important for skin health. Additionally, this winter squash is a good source of fiber, which aids in digestion and can help you feel fuller for longer.
How to Prepare Kabocha Squash
To prepare kabocha squash for this gratin recipe, start by cutting the squash in half and removing the seeds. Then, slice the flesh into thin half-moons and roast in the oven until tender. The roasted kabocha is then layered with a creamy Gruyere sauce and topped with breadcrumbs and more cheese. The gratin is then baked until golden brown and bubbly. The result is a delicious and hearty side dish that will have your guests raving.
In conclusion, don't be afraid to switch up your Thanksgiving menu this year and incorporate kabocha squash into your dishes. Its unique flavor and health benefits make it a perfect addition to any holiday meal. And with this Kabocha Squash Gratin recipe from The New York Times, you'll have a new and delicious dish to add to your Thanksgiving tradition.
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