Recipes with Carrot and Kabocha

The carrot is a root vegetable and orange in color. Carrots may be eaten raw or cooked. They add sweetness and color to stews, soups, stir-fries and they are an excellent source of Vitamin A. More about Carrot

Kabocha is a type of Japanese squash with a deep green bumpy exterior and sweet orange flesh.It tends to be sweeter than butternut squash. Its flavor and texture is often described as being like a cross between a sweet potato and a pumpkin. Delici... More about Kabocha

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  Sweet Potato, Squash and Apple Soup

  Cinnamon Stick, Celery, Olive Oil, Clove, Onion

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  Harvest Pot Roast With Tomato - Wine Gravy

  Soup, Red Wine, Turnip, Tomato, Tapioca

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  Japanese Potato Salad

  Sugar, Japanese Cucumber, Salt, Green Onion, Kabocha Squash

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  Pumpkin Couscous

  Sugar, Carrot, Salt, Saffron, Chickpea

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  Baked Cheese Pumpkin

  Egg Yolk, Cinnamon, Salt, Vanilla Beans, Butter

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  Minestrone Al Pesto

  Chickpea, Olive Oil, Parsley, Sage, Sea Salt

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  Harvest Pot Roast With Tomato-Wine Gravy

  Soup, Red Wine, Turnip, Tomato, Tapioca

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  Baked Lentil and Veggie Stew

  Turnip, Lentils, Parsley, Rutabaga, Soy Sauce

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  Millet-Sweet Vegetable Soup

  Scallion, Barley, Onion, Cabbage, Water

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  Kobocha Squash and Ginger Soup

  Chili Peppers, Salt, Olive Oil, Clove, Multigrain

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  Senegalese Veggie Stew

  Peanut Butter, Salt, Sweet Potato, Turnip Greens, Cayenne

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  Bajan Gungo Pea and Coconut Soup

  Celery, Pigeon Peas, Salt, Clove, Onion