Traditional recipes

Organic Kabocha with Fried Shallots

Organic Kabocha with Fried Shallots


For the kabocha

  • 1 organic kabocha squash
  • 3 Tablespoons organic olive oil
  • Salt and pepper

For the fried shallots

  • 1 organic shallot, thinly sliced
  • 1 Cup canola oil


For the kabocha

Preheat oven to 400 degrees.

Cut top and bottom of the squash, then split the whole gourd in half laterally. It should be easier to cut into ¼-inch slices now.

Place the slices in a bowl, and pour olive oil over them. Add salt and pepper to taste, and mix.

Arrange the slices on a baking sheet, and put in the oven for 15 minutes. Flip each piece, and cook for another 10 minutes. Be careful when taking the pieces off the sheet, as they can fall apart — we used a spatula.

For the fried shallots

Heat the oil in a small saucepan. When the oil reaches 275 degrees, add the shallots. Watch them carefully, and remove from oil when they become golden brown. Serve with the roasted kabocha.

Nutritional Facts


Calories Per Serving309

Folate equivalent (total)23µg6%

Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in a delicious way. Another bonus: The recipe can easily be made ahead and served at room temperature. If you have a silicone baking mat, use it here to make cleanup a cinch.

John Kernick John Kernick

Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It&aposs a simple idea, but the combination of flavors highlights the squash in the best possible way.

Organic Kabocha with Fried Shallots - Recipes

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2 Tablespoons of butter and 2 Tablespoons of olive oil 1 large onion, Florida Sweet, Vidalia, or regular 1 large green apple, Granny Smith ½ Teaspoon of salt ¼ Teaspoon of pepper 1/8 cup apple cider vinegar 2 Tablespoons of &hellip Continue reading &rarr

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Sweetwater Organic Farm
6942 West Comanche Ave.
Tampa, Florida 33634

Organic Kabocha with Fried Shallots - Recipes

Preparation time 15 minutes, cooking time 30 minutes - SERVES 4 PEOPLE

2 Tbsp Coconut oil
1 pouch Curry Love Green Thai Curry Sauce 8.8 oz
½ cup shiitake mushrooms, sliced
1 to 2 cups Kabocha or butternut squash, cut into 1inch cubes
1 cup green beans, stem end cut off
8 oz firm tofu, cut into 1 inch cubes and patted dry with paper towels
½ cup cherry tomatoes

1 Tbs fish sauce
Fresh Thai basil or Cilantro for serving


Preheat your oven to 375°F.

Heat ½ Tbsp coconut oil in a non stick pan, add the Mushrooms and roast for 5 minutes over high heat, until golden. Set aside.

Heat ½ Tbsp coconut oil and add the Kabocha cubes. Put the pan in the oven and roast for 10 to 12 minutes, turning the cubes once or twice.

Add 1 Tbsp of coconut oil into the same pan and heat to medium high. Then add the Tofu. Stick the pan in the oven and roast the tofu for 8 minutes, turning the cubes once or twice.

Push the tofu to one side of the pan and add the green beans into the pan.

Put the pan in the oven and roast the beans for 2 to 3 minutes, turning them once or twice, you want the beans to stay a bit crunchy.

Add all ingredients including the Green Thai Curry sauce to the pan and simmer for a couple of minutes.

Serve with Rice noodles, Brown rice or Mashed potatoes.

Preparation time 10 minutes, cooking time 30 minutes - SERVES 4 PEOPLE

1 pouch Curry Love Sri Lankan Curry Sauce 8.8 oz

10 shallots, peeled, left whole

1 cup red and green bell pepper sliced

2 medium sized tomatoes, washed and chopped

8 to 12 tiger prawns, shelled and deveined (other shrimp will work as well. If you are using frozen shrimp, defrost and pat dry first)

1. Heat the coconut oil in a pan to hot.

2. Add the shallots and stir-fry for 5 minutes.

3. Add the peppers and stir-fry for 5 minutes.

4. Add the tomatoes and cook down, about 10 more minutes.

5. Add the prawns into the same pan and stir well.

6. Add the Sri Lankan Curry sauce.

8. Serve with yellow rice or coconut flat bread.

Preparation time 15 minutes, cooking time 3 hours - SERVES 4 PEOPLE

1 pouch Curry Love Massaman Curry Paste 2.8 oz

2 to 3 cups of Beef Stock

1 to 1½ pounds of beef chuck (shoulder cut), cut into cubes about 1 inch thick

8 small potatoes, peeled, washed, cut in half

10 shallots, peeled, left whole or cut in half

1. Preheat the oven to 375°F.

2. Heat the oil in a heavy bottomed pot until hot.

3. Add beef. Season with S&P. Cook, stirring frequently, until evenly browned.

4. The beef will release its juices, just keep cooking on high heat until the juices are evaporated and the meat starts sizzling and browning.

5. Turn down the heat, add the curry paste and the shallots to the pot and cook for 2 minutes.

7. Put the lid on the pot, put it in the oven and braise, stirring occasionally for 2 to 3 hours, or until the meat is fall apart tender.

8. Add the potatoes about 45 minutes before the beef is done, put back in the oven.

9. In the last 20 minutes of cooking add the coconut milk.

10. Sprinkle with Peanuts. Serve with steamed jasmine rice and Naan.

Preparation time 10 minutes, cooking time 15 minutes - SERVES 4 PEOPLE

1 pouch Curry Love Massaman Curry Paste 2.8 oz

1 can coconut milk or coconut cream

½ cup beef stock or vegetable broth

10 shallots, peeled, left whole or cut in half

8 small potatoes, peeled, washed, cut in half

1 Tbs palm sugar or coconut sugar

1. Preheat the oven to 425°F.

2. Heat the coconut oil in a pan, add the shallot and potatoes and cook for 5 minutes.

3. Add the Curry Paste and cook over medium heat until the oils begin to separate.

4. Add the stock, coconut milk and the optionals.

5. Put the pot in the oven, uncovered and let it cook.

6. In the meantime, season the lamb chops with salt and pepper.

7. Heat a skillet over high heat, add some coconut oil and fry the lamp chops. If you like them medium, fry them 2 to 2 ½ minutes on one side, flip them over and cook for another 1 ½ to 2 minutes. I always cook them in the hot oven, that way the heat gets to the chops from all sides.

Thank you!

Write to Mandy Oaklander at [email protected]

&ldquoCrispy grasshoppers, better known as Chapulines, are a delicacy in Oaxaca and are popular all over Mexico. They&rsquore often eaten as a snack on their own or used as a toping to add crunch and texture, like we offer on our guacamole at [my restaurant] Johnny Sánchez. Think Mexican bacon bits. After being cleaned thoroughly, we toast them on a comal&mdasha traditional Mexican griddle&mdashwith chili and lime to add spice and flavor. They&rsquore absolutely delicious and are a great source of protein.”

Aarón Sánchez is chef and partner at Johnny Sánchez in New Orleans

“First I freeze the spiders&mdasha humane way to dispatch them&mdashthen I remove the abdomen, which is basically a fluid-filled sac, and singe off the body hairs, using a butane torch. I dip them in tempura batter and drop in hot oil. The end result looks good and tastes even better. I served these to guests, including astronomer Neil deGrasse Tyson, at the 111th Explorers Club Annual Dinner at the American Museum of Natural History in NYC.”

“We’ve made mealworm lettuce wraps, cricket fried rice, and mealworm arancini, which taste just like typical arancini! If you didn’t know that insects were included, you probably never would guess. What’s great is the added protein helps keep you fuller longer.”

Meryl Natow is the co-founder and creative director of Six Foods, a company that makes cricket-based tortilla chips

“In Mexico, there are 398 different species of edible insects. Grasshoppers, or chapulines, are among the most traditional and can be found in the U.S. I like to sauté chapulines from Oaxaca with garlic cloves, chile de arbol oil, sea salt and Spanish peanuts. This is a traditional snack that you can find at the markets in Oaxaca. We serve it at the bar as an accompaniment for mezcal.”

Karen Barroso is the owner and head chef of Guajillo in Arlington, VA

“You&rsquove probably had margaritas rimmed with salt, but what about a mezcal cocktail rimmed with sal de gusano, an Oaxacan chile-salt with pulverized with toasted maguey worms? Salty in flavor, the coarsely ground worms are the perfect accompaniment to a cocktail we call El Mural, made with mezcal, various citrus juices and agave syrup.”

Rick Bayless is a chef, restaurateur, author and winner of Top Chef Masters 2009

“We make blinis with ant eggs and caviar, and a three-egg dish of escamoles, quail eggs and salmon roe. We have been making an escamole [ant larvae] quiche, and, using just the albumen that drains out when the eggs are frozen, meringue. Our signature dish is a corn tortilla resting on a nasturtium leaf and topped with escamoles sautéed in butter with epazote, shallots, and serrano chilis, served with a shot of Mexican beer and a lime gel.

Their delicate eggy qualities, their wildness, their unexpected appearance&mdashlike condensed milk with little pebbles in it&mdashand the responsibility I feel to train the American palate to accept them inspires me to do gastronomy with bugs. The insects will be the solution to feed all those masses, but how do you get insects on the daily table in America? In the last twenty years, we grew here in America from iceberg lettuce to baby frisée. Insects are like any other ingredient: a challenge and an opportunity.”

Laurent Quenioux was the executive chef and owner of Bistro LQ in Los Angeles he now operates pop-ups across Los Angeles

“Cooking dragonflies usually involves some sweat equity on the front end. Swinging a net in classic insect nerd fashion in the heat of south Louisiana summers is typically the only way you can come by large numbers of these notoriously elusive bugs. But after having collected and frozen them, they can be made to taste very much like soft-shelled crab.

I treat dragonflies like fish in that they are run through an egg bath and then dredged in seasoned fish fry. Prior to the cooking of these critters, take equal parts butter, soy sauce, and creole or country-style Dijon mustard (about a tablespoon of each), mix, and heat in a small skillet for a couple of minutes on a low setting. This can be set aside in a little bowl. Then you need just two burners: on one, vegetable oil is over a medium heat in a shallow pan. On the other, sliced portobello mushrooms sauté in a very small amount butter with just a sprinkle of garlic powder.

When the oil is hot enough for frying, dragonflies go in for about thirty seconds, get flipped, and then cook for another thirty. This is perhaps a good time to note that these are delicate insects. In order to insure that they stay intact, I recommend repurposing an entomological tool known as featherweight tweezers and turning them into a culinary device: these wonderful forceps can be used to hold dragonflies by the wings both when prepping them for the pan (the egg and flour procedure) and when they are being turned in and removed from hot oil.

The scientific name for the order of insects to which dragonflies belong is Odonata. When we make this word English, we call them odonates. And so, in seeking a clever, alliterative name for this truly scrumptious dish, I came up with Odonate Hors d&rsquoOeuvre. I describe it as lightly fried dragonflies on sautéed portobello mushroom.”

Zack Lemann is the Executive Bug Chef at the Audubon Butterfly Garden and Insectarium in New Orleans, Louisiana

&ldquoMy favorite way to enjoy insects like chapulines (grasshoppers), gusanos de maguey (mescal worms) and escamole (any eggs) is fresh, but in order to get these items from Mexico to the U.S. they must be dehydrated. They are very high in protein and, once rehydrated, you can use them in so many ways! Gusanos de maguey are more fatty, and they resemble the taste and texture of crisp bacon. I like to cook them with white onion, butter and olive oil and finish with fresh parsley and serrano peppers.”

Hugo Ortega is executive chef and co-owner of Hugo&rsquos, Backstreet Cafe and Caracol in Houston, Texas and a four-time James Beard Award finalist

“Chapulines taste more earthy and grassy, and I prepare them similar to the gusanos and accompany with tomatillo sauce, guacamole and fresh tortillas for a nice snack or lunch. I also love them in tamales, quesadillas or tostadas and they are nice fried. I also like to prepare sal de chapuline&mdashgrasshopper salt&mdashto salt the rim of a mezcalrita for a true taste of Oaxaca!&rdquo

Hugo Ortega is executive chef and co-owner of Hugo&rsquos, Backstreet Cafe and Caracol in Houston, TX, and a four-time James Beard Award finalist

“My very favorite edible insect recipe was a Spicy Critter Fritter made with ground crickets, aka cricket flour. Cricket flour bakes and cooks much like other nut flours with slightly great binding ability and a nice nutty aroma and flavor.”

Meghan Curry is the founder of Bug Vivant, a culinary website devoted to edible insects

“New on the dessert menu for spring is the Piña Loca Cake: Grasshopper almond flour cake, roasted pineapple squares and coco loco ice cream leche quemada sauce. I like to use insects when baking because they add a nuttiness to the flour. They are also great to use as a salt or garnish. They can be covered with chocolate. And best of all they are a lean protein and very healthy.”

Cesar Moreno is the Pastry Chef at The Black Ant in New York City

“I had an opportunity to cook 17-year cicadas two summers ago. They were great dry roasted with a little salt. The roasted cicadas also worked very well in a sausage made with monkfish. I think roasted insects can be good in anything that could use a little variety in texture.”

Will Wienckowski is the head chef at Ipanema Cafe, a vegetarian restaurant in Richmond, VA

“My best recipe for a wonderful insect dish: take fresh dragonfly larvae, wash them take fresh peppermint leaves and deep-fry the dragonfly larvae with the peppermint leaves briefly. Serve with white rice. Delicious. (The only problem is the availability of the dragonfly larvae&mdashI have seen them for sale in Dali, China, a city on a lake.)”

Marcel Dicke is an ecological entomologist at Wageningen University in the Netherlands and co-author of The Insect Cookbook&mdashFood for a Sustainable Planet

“Here’s a traditional preparation from southern Mexico that includes dried grasshoppers: Ripe avocados are mixed table-side with fresh green tomatillos, cotija cheese, onions, cilantro, lime, sea salt, and a dash of red chile cascabel powder. The combo offers fresh flavors and textures, not the least of which is the crunchy, nutty taste of the grasshoppers.

Grasshoppers, or chapulines as they’re called in Spanish, have been part of the Mexican diet since the Aztec and Mayan civilizations. In some parts of Mexico, like Oaxaca where they are a staple, you see chapulines in everything&mdashguacamole, tacos, quesadillas and queso fundido. Before your write off grasshopper guacamole here in Denver, know that grasshoppers are not only very popular in Mexico but they are a traditional food being revived by foodies.”

Richard Sandoval is a chef, restaurateur, author and television personality

“When I was organizing Toloache’s menu, I knew we had to have Tacos de Chapulines on the menu. Grasshoppers are a delicacy so deeply rooted in Mexican culture, and I really wanted to share them with New York. To create the taco I saute dried grasshoppers with jalapenos, then complement them in the tortilla with tomatillo salsa and guacamole.”

Julian Medina is owner and chef of Toloache in New York City

“Asking for one favorite way to prepare any insect is kind of like asking for a single way to prepare any bird&mdashyou could of course roast them, fry them or boil them, but the resulting texture and flavor will vary according to the species and what it was fed. At Bitty Foods, we make snacks and baked goods using crickets that have been fed an organic diet and then dried and milled into a fine powder. For foolproof results, I’d suggest starting with our Bitty baking flour and substituting it cup-for-cup for wheat flour in your favorite cookie or cake, or even cobbler recipe.”

Megan Miller is the founder of Bitty Foods, a cricket flour company

“My favorite way to prepare insects is to toast them in the oven until crispy. Then they can be salted and eaten plain, added to salads, or ground up into flour for use in baked goods or smoothies.”

“Oven toasted, and there’s no need to use any oils as most insects are very fatty&mdashgood fatty! They don’t contain cholesterol or saturated fats. Mealworms make a great dessert item as they have a very nutty flavor, they could replace pecans for a pecan pie.”

Monica Martinez is the creator of Don Bugito, a food cart of edible insects in San Francisco

“I tasted a whole variety of bugs and insects in one sitting on the set of Top Chef Masters (season 3). We had guests from the Discovery Channel show Man, Woman, Wild who helped us find our chefs everything from night crawlers, beetles and bugs&mdashthe contestants cooked them and I ate the lot! No matter how good a chef you are, it&rsquos pretty challenging to cook with these &lsquoingredients.&rsquo There were some really good attempts and some that just didn&rsquot work unfortunately. I actually still have a memory of biting into a worm omelet and feeling the grit in the worm. All in a day&rsquos work I guess!”

Curtis Stone is an Australian chef, television personality, author and chef/owner of Maude restaurant in Beverly Hills

“Boil for about 5 minutes, then simmer the boiled insects in a Cajun sauce before dehydrating. Marinate about 24 hrs in a favorite sauce, then dehydrate to a crispy crunch.”


1. Toss shallots with cornstarch and a pinch of salt. In a small skillet or saucepan heat oil over medium heat until a piece of shallot dropped in the oil sizzles. Add the shallots and fry until golden, about 3 minutes. Remove with a spider or slotted spoon to a paper towel-lined plate to drain. Sprinkle lightly with salt. Set aside.

2. In a large (preferably nonstick) skillet or wok heat 1 tablespoon oil over medium-high heat. Add tofu or shrimp and cook, stirring occasionally, until starting to brown, about 5 minutes for tofu or 3 minutes for shrimp. Transfer to a plate and set aside.

3. Add 1 tablespoon oil and onion to skillet. Cook, stirring, until onion is softened, about 4 minutes. Stir in garlic and curry powder and cook 1 minute. Add chile-garlic paste, soy sauce, brown sugar, optional tamarind, yakisoba noodles, bok choy, and bean sprouts and stir-fry 2 to 3 minutes or until noodles start to brown.

4. Push noodles and vegetables to the sides of the pan and add 1 tablespoon oil. Pour egg into the pan and stir constantly until scrambled, then toss with noodles and vegetables. Add tofu or shrimp back to the pan and toss to combine. Serve with lime wedges, lettuce, and fried shallots, if desired.

Buckwheat Pasta with Tofu and Sesame Vegetables

Despite its name, buckwheat is not a grain. It’s actually more closely related to sorrel and rhubarb than wheat! The seeds of buckwheat plants are ground into flour, and are known for having high levels of flavonoids. Some of these flavonoids are more concentrated when the plant is grown under organic conditions. For example, one study out of the Czech Republic found higher levels of rutin and epicatechin (two flavonoids with antioxidant potential) in organically grown buckwheat than conventionally grown buckwheat. When you buy buckwheat noodles for this recipe look for organic ones to add a little antioxidant punch to your dinner!

The Recipe

Excerpted from"The Earthbound Cook" by Myra Goodman

This is a perfect budget-friendly recipe that's great to remember when you need to make a dish for a potluck or a party. The key lies in having everything prepped and ready to go before you start cooking. First the tofu is sautéed to give it a golden crust then while the pasta is cooking, the vegetables are quickly stir-fried. The result is an easy vegetarian dish loaded with tasty vegetables, beautiful colors and varying textures. One thing that we especially appreciate about this dish is that it's great hot, at room temperature, or cold right out of the fridge.

From The Earthbound Cook: 250 Recipes for Delicious Food and a Healthy Planet by Myra Goodman


  • ½ cup soy sauce
  • 1 tbs fresh lemon juice
  • 2 tbs unseasoned rice vinegar
  • 2 tbs toasted sesame oil
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 14 oz firm tofu (drained and cut into ½-inch-thick slices)
  • 2 tbs kosher salt
  • 8 oz buckwheat (soba) noodles
  • 3 tbs plain sesame oil
  • 3 tbs shallots (minced)
  • 1 tbs fresh ginger (peeled and finely grated)
  • 1 tbs minced garlic
  • 2 cups broccoli florets
  • 1 red bell pepper (stemmed, seeded and cut into 1/8-inch-thick strips, about 1-1/2 cups)
  • 1 large carrot (peeled and cut into 1/8-inch-thick slices, about ¾ cup)
  • 1 small zucchini (cut in half lengthwise and then cut crosswise into 1/8-inch-thick slices (about ¾ cup))
  • dash salt (to taste)
  • 2 tsp toasted sesame seeds


  • Place the soy sauce, lemon juice, vinegar, toasted sesame oil, ginger and garlic powder in a large bowl and whisk to blend. Add the slabs of tofu and let marinate for 5 minutes.
  • Heat a large skillet, preferably cast-iron, over medium-high heat and add the tofu (reserving the bowl of marinade). Cook on one side until browned, about 2 minutes. Then turn the tofu over with a spatula and cook until nicely browned on the other side, 2 minutes. Transfer the tofu to a cutting board and cut it into 3/4-inch cubes. Return the tofu to the bowl containing the marinade.
  • Bring 4 quarts of water to a boil in a large covered pot over high heat. Add 2 tablespoons salt, and stir in the noodles. Cook according to the package directions until al dente, about 7 minutes.
  • While the pasta is cooking, heat the plain sesame oil in a cast-iron skillet over medium-high heat. Add the shallots, ginger, and garlic, and cook, stirring constantly, until aromatic, about 1 minute. Then add the broccoli, bell pepper, carrot and zucchini, and stir-fry until the vegetables begin to soften, about 4 minutes. Cover the skillet and cook until the vegetables are crisp-tender, another 2 to 4 minutes.
  • Meanwhile, drain the noodles and add them to the tofu. Season the vegetable mixture with salt, and add it to the tofu and pasta. Toss to combine, sprinkle with the sesame seeds, and serve

Copyright 2010 by Myra Goodman
Used by permission of Workman Publishing Co., Inc. New York
All Rights Reserved


Heat a wok or 12-inch heavy skillet over medium-high heat. Pour the oil into the wok and once it's hot, add half the shallots. Fry the shallots until golden brown, about 3-5 minutes per batch (the first batch might take longer if the oil isn't heated thoroughly). Transfer the shallots with tongs or a slotted spoon to a paper towel-lined plate and let drain. Toss the shallots with 1/4 teaspoon salt (shallots will crisp some as they cool).

Turn the heat down to medium. Add the bok choy, garlic and remaining teaspoon salt to the pan. Cover and cook until crisp-tender, about 5 minutes, turning the bok choy once or twice. Serve whole, garnished with the golden shallots (we recommend using steak knives to cut through the bok choy).