kabocha squash造句

• However, kabocha squash is sweeter and more complex in flavor than pumpkin.
• Begin at step 3, adding the kabocha squash with galangal and lemongrass.
• Bread Pudding With Kabocha Squash & Herbs
• 2 cups coarsely grated buttercup or kabocha squash
• 11 / 2 cups diced ( 1 / 2-inch dice ) peeled butternut or kabocha squash
• 4 to 5 cups peeled butternut or kabocha squash, cut into 1 / 2-inch dice
• For dessert my mother would always make a sweet kabocha squash soup with coconut milk and tapioca ."
• The second is cooked with diced kabocha squash and is served in a tureen or individual soup bowls.
• The unstoppable Bennett thought up an autumn bread pudding, using kabocha squash and marjoram in an astonishing and subtle combination.
• When my in-law equivalents came to visit this fall, one of their goals was to find a kabocha squash.
• Pureed soups, like Kabocha squash with a swirl of mascarpone, are thick but light, tasting of the farmers'market.
• Even non-traditional crops, such as seedless watermelons, papaya and Kabocha squash have shown " dramatic gains " he adds.
• Author Steve Petusevsky recommends calabaza _ a Caribbean favorite that's available year-round and often sold already sliced _ or kabocha squash.
• Last week I paid $ 7.24 for a single small kabocha squash in a market where the produce wears fancy labels spelling out its provenance.
• Homely fall fruits and vegetables that too seldom appear on others'menus are deployed to excellent effect on Ms . Kelly's _ quinces, persimmons and Bosc pears, kabocha squash, rutabaga, kale, cardoons and celeriac.
• One 6-to 10-pound squash that will fit whole in a stockpot or Dutch oven with at least 11 / 2 to 2 inches of space around, below and above, or about 2 cups peeled and diced kabocha squash
• He stood in the white-tiled subterranean prep kitchen of Spice Market, on West 13th Street, a crate of squat blue-green kabocha squash on the work table in front of us . " Chinese people don't really eat turkey.
• Nearing Thanksgiving, as most pastry chefs ponder the annual what-to-do-with-a-pumpkin quandary and wax nostalgic about pies past, Pichet Ong, the pastry chef at Spice Market and 66 in New York, contemplates kabocha squash.
• MASTER-CHEF ( New York )-- Nearing Thanksgiving, as most pastry chefs ponder the annual what-to-do-with-a-pumpkin quandary and wax nostalgic about pies past, Pichet Ong, the pastry chef at Spice Market and 66 in Manhattan, contemplates kabocha squash.