Kabocha Squash and Azuki Beans with Kale!

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

Kabocha Squash and Azuki Beans with Kale video

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 ginger

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

https://origin.library.constantcontact.com/doc201/1105007952193/doc/2NexfBIpivN0nc2q.pdf

* www.weekendgardener.net/vegetables/squash-winter.htm   

**www.allaboutpumpkins.com/facts.html  

Apple Butternut Squash Soup Just in Time for Thanksgiving!!

Ahhhhh, Thanksgiving is just around the corner.  For those of you who haven’t gone shopping for your Turkey Day feast, here is a great recipe for you.  And surprise surprise – no turkey here.  I enjoy the fixins but not any of that fake turkey stuff.  Staying away from the over processed products as much as I can.  I have my weaknesses (fakin), but I can do without the other “look like meat” products. 

Add this great Apple Butternut Squash Soup with the special ingredient of red lentils.  When the red lentils are pureed with the soup you can’t even tell they are in there.  Plus, they don’t need to be soaked because they are so small.  By roasting the squash instead of boiling it, a layer of complexity and a sweet caramelization develops.

This soup is chock full of nutrients and a great cold buster.  Butternut squash is super high in Vitamin A and pretty substantial in Vitamin C, Manganese, and Potassium.  It is also a good source of Vitamin E, bunch of B’s, Calcium and Magnesium.  The apples add even more Vitamin C and fiber.  Red lentils add more fiber, protein, Folate, Iron, Copper, and Manganese.  Ginger is great for digestion, cold prevention, migraine relief, and pain and inflammation.  Nutmeg is good for brain stimulation, pain relief, indigestion and cleansing.  I didn’t know this soup was so beneficial!!!

Also check out our previous blogs for additional information and recipes for the fall:

Gotta Love Them Apples!

Beans Beans Glorious Beans

MoreSquash and Pumpkin Ideas

Eating What’s in Season

Grab the ingredients at the grocery store when you go out and give your friends and family a treat for Thanksgiving!!

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Apple Butternut Squash Soup

Olive Oil Sprayer

1t Olive oil

2 Apples, medium, chopped, peeled optional

3/4c Onions, chopped

1t Ginger, fresh grated

1/2t Nutmeg

1/4t Ground red pepper

2c Vegetable broth

6c Water

1c Red lentils

3c Butternut squash, 1” cubes, peeled optional

Salt and pepper to taste

Preheat oven to 400F.  Spray a baking sheet with the olive oil and place the cubed butternut squash in a single layer.  Spray with more olive oil, sprinkle with salt and pepper, toss.  Roast for about 30 minutes tossing after 15 minutes.

While the squash is roasting, prepare the remaining ingredients.  Add 1 t olive oil to pot.  Add the chopped onions and apples.  When soft, add nutmeg, ginger, and red pepper.  Stir.  Wait a minute or so until you can smell the spices come alive and fragrant.  Add broth, lentils and water.  Simmer for 30 minutes. 

Remove squash from oven and add to simmering soup.  Cook for an additional 10 minutes.  Puree in blender or using a stick blender.  Be careful as the soup is HOT.  Add salt and pepper to taste.  Garnish with fresh ginger and nutmeg.

Prep time: 15 minutes

Cook time: 45 minutes

Serves 8, about 1 cup each

Level of difficulty - Intermediate.

3 pp

Printable Apple Butternut Squash Soup Recipe