Best 4 Kasha With Squash And Pomegranate Recipes

ROASTED KABOCHA SQUASH WITH POMEGRANATE PEPITA RELISH

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It's super delicate and gets chewy and wonderful in the oven. If you're not into that, you can certainly peel the squash too.
• To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it's smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
• To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!

KABOCHA SQUASH AND SHIITAKE WONTONS WITH POMEGRANATE-VINEGAR SYRUP

Steps:

• Preheat the oven to 350 degrees F.
• Slice the squash in half and place the halves face-up on a baking sheet. Bake until soft and fork-tender, 35 to 40 minutes. Scrape into a large bowl, add 2 tablespoons of the butter while still warm and mash with a fork until mostly smooth. (Alternatively, you can puree in a food processor.) Allow to cool.
• Meanwhile, in a small saute pan over medium heat, add the oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook 1 minute to soften. Add the shiitake mushrooms and season with salt and pepper. Cook until soft, 3 to 4 minutes. Transfer the mixture to a plate to cool completely.
• In the bowl containing the squash, fold in the cooled mushroom mixture and remaining 2 tablespoons butter and stir until well blended. Adjust the seasoning as necessary.
• Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling.
• Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring the oil to 350 degrees F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a platter.
• In a small skillet, warm the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light with a lighter to flambe. Let the alcohol flames burn off, then pour the seeds over the wontons.
• Drizzle with the Pomegranate-Vinegar Syrup, sprinkle with the chopped chives and serve.
• In a nonreactive saucepan on low heat, add the vinegar and pomegranate seeds. Bring to a simmer and reduce by three-quarters, about 20 minutes. Test the reduction by drizzling a little on a chilled plate; the syrup should hold a line when the plate is tilted.
• Transfer the syrup to a small glass jar and cover when cooled. Store in the refrigerator up to 4 weeks.

KASHA

Steps:

• Combine water, salt, and butter in a small saucepan and bring to a boil. Once it reaches the boil turn off heat and cover.
• Meanwhile, beat egg in a medium bowl and add kasha. Mix together until grains are thoroughly and evenly coated.
• Transfer to a medium-size, wide, heavy saucepan (I use Analon nonstick), place over high heat and stir egg-coated kasha constantly until grains are dry, smell toasty, and no egg is visible, 2 to 3 minutes. Add just-boiled water, turn heat to very low, cover and simmer 10 to 12 minutes for cracked kasha, 30 minutes for whole kasha, or until all of the liquid is absorbed. Remove from heat.
• Remove lid from pan, place clean dish towel over pan (not touching the grains), and cover tightly. Let sit undisturbed for 10 to 15 minutes. Fluff and serve.

KASHA AND MUSHROOMS

Steps:

• In a medium skillet, heat 1 tablespoon oil over medium heat.
• Add the onions and saute, stirring often.
• While the onions are sauting, heat the vegetable broth in a saucepan, to boiling.
• In a bowl, mix together the egg and kasha.
• When the onions have softened, add in the kasha mixture and stir well to combine.
• Stir the kasha mixture for a minute or two, until the kasha kernels are separate and dry.
• When the stock boils, add it to the skillet; cover, and simmer on low heat for 10 minutes or so, until the liquid is absorbed and the kasha is cooked.
• While the kasha is cooking, heat the remaining 2 tablespoons of oil in another medium skillet; saute/stir the mushrooms over high heat until the mushrooms release their juices.
• Remove the mushroom skillet from the heat.
• When the kasha is tender, add the mushrooms and 2-3 tablespoons of their liquid.
• Add in the soy sauce, dill, and salt and pepper to taste.
• Serve hot.