Kabocha Bean Dip

Kabocha squash, which resembles a small green pumpkin, is known for its sweet flavor, even sweeter than butternut squash. It provides the foundation for this earthy vegetable dip that also doubles as a sandwich spread. Kabochas are at their peak in fall, but they can usually be found year-round in grocery stores.

Ingredients
1 kabocha squash
½ cup water
½ red onion, large diced
6 mushrooms (any type will work, including white button and cremini)
1 can cannellini beans, drained and rinsed (or 1 ½ cups)
¼ teaspoon garlic powder (or 1 small clove fresh garlic minced)

Directions
1. Cut the squash in half horizontally and leave the seeds intact and skin on. Place the squash cut side up in a 9×11 baking dish along with the red onion, and mushrooms. Pour the half cup of water in the bottom. Bake at 350 degrees uncovered for 30 minutes, or until the squash is easily pierced with a knife.

2. Scrape the seeds out of the cooked squash and discard them. With a spoon, scrape the squash out of the skin and place into the bowl of your food processor along with the onion, mushrooms, beans and garlic (add any remaining cooking water as needed to thin). Blend until smooth. Serve with raw vegetables as a dip, or use as a sandwich spread. You may use the squash skin as a bowl if using as a dip (as shown).

Preparation: 10 minutes
Cooking time: 30 minutes
Makes: 2 ¼ cups

NOTES

Squash: If you can’t find a kobocha squash, try substituting with another type of winter squash like spaghetti, butternut, acorn or delicata. (For this recipe I used about 2 cups of scraped out squash.) Fully ripened kabocha will have reddish-yellow flesh and a hard skin with a dry, corky stem. It reaches the peak of ripeness about one and a half to three months after it is harvested

Beans: Any white bean may be used. I like cannellini, which are white kidney beans, but you might try navy or white northern as well.

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Comments

  1. saidmore says:

    I have made this recipe three times. I recommend the larger squash as the small ones are too soft and make for a lose dip. The larger squash is dense and has enough body for 2 or three times the amount. I saved half of the cooked squash in the freezer and made a much larger third batch.

    My 86 year old mother-in-law loved this recipe. Of course We did as well. But she is up there in years and not open to changes in diet. Her favorite was served warm on a pita pocket with avocado and spouted greens.

    My thanks to Cathy for her many wonderful and varied recipes.

    Now on to the Carrot Cake!

  2. Thanks for the tips! Mmm, that sounds good: on a pita pocket and avo/sprouts. You will like the carrot cake, it seems to turn out good everytime. Thank you for your comments :)

  3. Thank you so much..I will give this a try and I am very motivated because I am getting tired of Hummus on everything…:)

  4. Just picked up a squash today. Will make some for my chard rolls

  5. I have all the ingredients on hand and plan to try this tomorrow. It looks amazing!

  6. Awesome! My kabocha is sitting right next to me and I’m ready to roll!

  7. Great recipe, wonderful flavor. Makes a large quantity – more than we can probably eat before it goes bad. :( Wondering how long this will keep, if it can be frozen, and if leftovers could be converted into a soup – if soup, suggestions on how to convert? Wondering about just adding some vegetable broth??

    • I just opened the container of dip, which I made 2 days ago, and the top of the dip as well as a few spots within the dip were dark green. Is this to be expected? I made the recipe exactly as written.

    • Hi Mary, I imagine it could be frozen just fine, and any leftovers used as a soup base; just add water or veg broth. :)

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