Argentine Grilled Filled Kabocha Squash Recipe

The Kabocha squash is a great ally on the grill. It is distinguished by its bluish-green skin and its intense orange interior. The Kabocha squash recipe is great tasting and highly nutritious, here at Argentine Asado we often include this as a side dish in our grilling sessions! 

Kabocha Squash History

This squash is of Japanese origin, and its name stems from the helmets of Japanese warriors called Kabuto. It has a sweet flavor with nutty notes, which makes it very tasty and suitable for cooking in various ways.

The Kabocha Squash has been used for generations as a go-to for a perfect main dish or even a side dish along with a platter of meat or fish.

There are different ways to cook it on the grill; in this article, we will show you the recipe for the classic stuffed Kabocha squash, and if you want a veggie version, we will also share with you a delicious veggie option!

Grilled Stuffed Japanese Squash Recipe (Classic Version)

The classic grill-stuffed Japanese squash is a traditional Japanese dish that is very similar to our Argentine Grilled Kabocha Squash Recipe.

Ingredients 

• 2 Japanese squash
• 1 cup cooked rice
• 1/2 cup chopped onion
• 1/2 cup chopped mushrooms
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped zucchini
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
  

Instructions:

1. Preheat the grill to medium-high heat. Different from the Argentine Asado this would be done in an oven or gas grill. 
2. Cut the tops off the Japanese Kabocha squash and remove the seeds and membranes. Place the squash on a baking sheet.
3. Pre-cook the Kabocha squash in the oven at 180º for 15 mins. This will soften the interior and skin, enabling a more efficient cooking experience.
4. In a large bowl, mix together the cooked rice, chopped onion, chopped mushrooms, chopped red bell pepper, chopped zucchini, minced garlic, dried thyme, dried oregano, black pepper, salt, and olive oil.
5. Stuff the rice mixture into the squash, pressing down gently to pack it in. Top with grated Parmesan cheese.
6. Grill the stuffed squash on the preheated grill for 25-30 minutes, or until the squash is tender and the cheese is melted and golden brown.
7. You will know the Kabocha squash is ready to eat if you can pook the side with a knife or toothpick and it enters easily.
8. Serve the grilled stuffed Japanese squash hot, garnished with fresh herbs if desired.

Grilled Argentine Kabocha Squash

When it comes to the Argentine version or the grilled Kabocha squash the ingredient list varies slightly and has a non-vegetarian option which included minced meat. 

Ingredients

• 1 Kabocha Squash
• Olive oil
• 600 grams mince beef (non-vegetarian option)
• 2 Eggs
• 1 Eggplant
• 1 Green zucchini or zucchini
• 100 grams of mozzarella cheese
• 1 medium onion diced
• 2 chopped green onions
• 4 garlic cloves finely chopped
• Chopped parsley and thyme
• Salt and pepper 
• Paprika and curry powder
  

Instructions

1. The first step is to wash all the vegetables.. You can use water and add a little bit of white vinegar
2. Cut the top of the pumpkin (it will form a kind of lid and clean it inside, removing the seeds and ribs.
3. Dice onion, zuchini the eggplant. 
4. Then, mix a pinch of salt, pepper, and a splash of olive oil in a small bowl. Paint the entire squash with this mixture, including the top.
5. Pre-cook the Kabocha squash in the oven at 180º for 15 mins. This will soften the interior and skin, enabling a more efficient cooking experience.
6. Preheat a skillet with a bit of olive oil
7. Cook the minced meat for 10-mins with the olive oil in a hot skillet, seasoning with salt, garlic powder, and pepper.
8. Add the rest of the ingredients to the skillet: the onions, the garlic cloves, the zucchini, and the eggplant.
9. Stir the veggies into the mince slowly and consistently for 8 mins
10. Add salt, pepper, paprika, and a pinch of curry powder again this is based on your guest’s preferences.
11. Then lastly add the parsley, thyme, and 2 eggs.
12. Once all the ingredients are well cooked, turn off the heat and wait for the mixture to cool down before adding them to your Kabocha Squash.
13. Put all the mixture from your skillet inside the Kabocha Squash.
14. Cover the mixture with the mozzarella cheese.
15. Place the pumpkin in the oven with its lid on top of the mixture, and let it cook at medium heat for 30 mins.

To know if it is well cooked, prick the pumpkin with a fork; if it is soft and also when you remove the cup, the cheese has melted, you can now remove it from the grill!

Wait about 10 minutes allowing the temperature to drop slightly before taking it to the table. Beware Kabocha squash retains its heat very well! Warn your guests that it could be very hot!

Grilled Argentine Kabocha Squash Veggie Version 

If you prefer to make a vegetarian option of this recipe, you have to replace the minced meat with vegetable meat (textured soy) or minced tofu (use hard tofu).

Hydrate the vegetable meat for a couple of hours in a bowl with water, then cook it in a pan with a bit of vegetable broth, then add the rest until they are well cooked.

This Japanese squash is an excellent option for the grill, especially in the colder winter months, as it provides a warming sensation of comfort and also is packed with many vitamins and minerals.

Summary

Recipe Name

Argentine Grilled Kabocha Squash Recipe

Author Name

Jason Pittock

Published On

2023-04-28

Preparation Time

30M

Cook Time

1H

Total Time

1H30M

Average Rating

1.5 Based on 3 Review(s)