What's the difference between "pumpkin" and "squash"?
This is the best answer I could find:
"Squash
are generally separated into three categories: summer squash, winter
squash, and pumpkins. The difference between them all is really just
based on how they are used. Summer squash are harvested when young and
tender, while winter squash are harvested when hard and ripe. Pumpkins
are really just winter squash, but have a distinctive pumpkin shape."*
Not to mention there are SOOOO many varieties. I found great lists (plus additional recipes) - All About Pumpkins Varieties and Seed to Supper.
In this recipe, I used the Kabocha Squash but Butternut or Acorn could
have easily been substituted. There was so much squash left I had to
figure out what to do with it. Check out and join www.thatsvegetarian.blogspot.com later this week for the great treat!!
Pumpkin is so nutritious, full of fiber and beta-carotene. Here is more in formation:
1 cup of cooked pumpkin flesh contains**:
Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg
To truly amp up this macrobiotic dish, add some brown rice. Check out last week's blog on the macrobiotic diet. Prepare the Kabocha Squash and Azuki Beans with Kale or any of the other wonderful recipes and and you'll find yourself saying "That's Vegetarian?!"
Kabocha Squash and Azuki Beans with Kale
1 6-inch Piece of kombu
1c Azuki beans, dried
2c Kabocha squash, cut into 1/2 inch cubes, can leave peel on if organic, I prefer without
1/2 bunch kale, chopped into 1 inch pieces
1t soy sauce or shoyu
1t soy sauce or shoyu
1t ginger
Combine the kombu and beans in a bowl and cover with 3 c water. Soak for a minimum of 5 hours preferably overnight.
Combine the kombu and beans in a bowl and cover with 3 c water. Soak for a minimum of 5 hours preferably overnight.
Drain the kombu and beans, discarding the soaking
water. Slice the kombu into
1" x 1" squares and put the pieces in a pot. Add the beans and fresh water to cover
the beans by about 1 inch. Put the
burner on high and bring to a boil, straining any foam that rises to the
top. Boil for about 5
minutes or so. Reduce to a simmer,
cover and cook for about 30 minutes checking every 10 minutes for enough water
(at bean level) and doneness.
Soaking the beans longer decreases the cooking time.
Once the beans feel al dente, add the ginger and
soy sauce (or shoyu) and stir.
Then place the squash on top and simmer covered for about 10
minutes. Check, it should be
slightly soft, then add the kale and simmer for another 10 minutes. It should still be bright green.
Prep time: 15 minutes,
mostly for cutting the squash and kale.
Bake time: 50 minutes
Serves 4, about 1 cup each
Level of difficulty - Intermediate.
4PP
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