Its definitely getting to that time of year again when the leaves start to turn and the weather is chilly. I especially like this time of year for pumpkin and squash season . My favourites being kabocha and kuri . These both have a lovely texture and nutty flavour and are so versatile they can be roasted or steamed and have many health benefits being high in beta-carotene and vitamin A . These are prized in Japan and are a staple food come autumn. I’m sure cooking with these will become a firm favourite if you haven’t already.
In this recipe I decided to steam half a kabocha pumpkin and scoop out the soft flesh to combine it with ingredients to make a chestnut and pumpkin loaf .
So steam your pumpkin first and cook up a cup of short grain brown rice ready to add later.
Finely chop half an onion,a small carrot,a stick of celery, a large shiitake mushroom or a few small ones and around six already cooked and peeled roast chestnuts. I buy mine already done . In the U.K. They are by a company called Merchant Gourmet.
Add to a pan some coconut butter and sauté these ingredients. Then add a tablespoon of tamari,Worcestershire sauce,miso and tomato purée and mix in then add your mashed steamed pumpkin and finally some chopped kale or you could use spinach and a cup of cooked rice.
Add a cup of gluten free oat flour to a bowl and add to this your kabocha ingredients and give it a good mix .
Line a loaf tin with parchment paper and spoon in your ingredients.
Bake in a moderate oven until cooked through around 30-45 mins.
Turn out on to a wire rack to cool completely before cutting in to slices.
I think this could also be a good mixture for kabocha burgers instead of adding the mixture to a baking tin just make into individual burger patties and bake or fry them .
The slices can be a nice alternative for maybe a thanksgiving or Christmas dinner and could also be nice cold in a wrap for instance.
I decided to make a comforting dinner with creamy mashed potatoes and shiitake miso gravy.