I just added all the leftover ingredients I had in my fridge.①You can use any kinds of vegetables you like. If you don't have kabocha squash, creamed corn makes it sweet and good too.②When you're heating up the croutons, keep an eye on it and microwave until they become crispy. You can also make extra to garnish salads! For 2 to 3 servings. Recipe by nor*in*aus

I wanted to eat a tasty braised dish.The cooking liquid itself has a lot of meaty flavour, and so it's best to let the kabocha squash soak it up.I don't use katakuriko in this recipe.Roughly crumble the chicken mince, but there's no need to crumble it finely.Add the soy sauce only after simmering with sugar for a while. The sweetness of sugar is absorbed better this way.When you use pork mince or pork and beef mince mixture, use less vegetable oil or omit it. Recipe by @rinna

Was inspired by Paprika chicken dish but since I'm not a big fun of cheese, I came up with this recipe to replace cheesy stuff...besides taste even better.

My daughter’s favorite dish ever since she was a little girl💕

I have eaten this for as long as I can remember, and I started making it myself as well. This is my mom's flavor, and a real home-cooking type dish.For instructions on how to season the chicken breast in Step 2, please refer to(Everyone loves it! Chicken Soboro Don) as it is the same. The kabocha squash falls apart easily once it becomes really soft, so take care when serving m(._.)m There are a lot of steps, but let's keep at it. Recipe by hiroconene

I made this recipe because I was chosen as a cooking tester for the artificial sweetener Pal Sweet. This doesn't use curry roux, so the curry is low in calories.If you prefer it spicy, add little more curry powder.If you don't like spicy food, put more sugar to make the curry mild and it will be easier to eat.Don't reduce the amount of curry powder, because the result would be something different from curry.It is delicious to put in other green vegetables instead of the kabocha squash. Recipe by Myoga no daidokoro

I arranged this recipe from a recipe I read once in a cookbook. I make it often to use up leftover rice.Please make sure to dissolve the soup stock cube thoroughly. Adjust the milk and rice amounts to your liking. Recipe by honeymit

This is such an awesome basic creamy mushroom sauce that would go so well over a variety of meats! Serves well with a side of rice or noodles!

Flan feels heavy in my stomach if it's too rich tasting, so I made this creamy kabocha squash flan that's a little light but still tasty.Don't forget to strain it. It's fine to add the caramel sauce last but I recommend using a lot. A nice thick flan with lots of caramel sauce tastes amazing!I made the green decorations you see in the photos out of the kabocha squash skins. For about 10 cocottes. Recipe by twinflower

Tried to come up with something for dinner that everyone would eat, this one did the trick ;-)

Sweet simmered kabocha doesn't go well with rice, so I made a simmered kabocha dish that does.Test the kabocha squash for doneness after 15 minutes of simmering by poking it with a bamboo skewer.Some kabocha squash can be tough. If the bamboo skewer doesn't go through easily, simmer for longer. Recipe by FarmersK

I wanted to eat cheesecake, and I wanted a kabocha squash cake too. So I decided to just mix the two together!!! I ended up with a super rich kabocha cheesecake. It's so rich and filling that a 1/4 slice of this can probably be enough for lunch.First the moist kabocha squash, and then the cream cheese flavor fills your mouth. If you put the kabocha through a strainer, it would probably be even smoother! I didn't do that this time.When blending the kabocha with the stick blender, you could leave it chunky or blend until smooth. I'd like to try it both ways! Recipe by Soutamosa