To describe my level of excitement upon coming across a recipe that contained two of my favorite ingredients in one, very oshare (fashionable, mod) dish. In fact, one of the ingredients was the dish. How amazing is that!!
Kabocha and avocado both reside near the very top of my all time favorite fruit/vegetable list. Both can be eaten alone or make tasty additions to a variety of meals. Kabocha goes into soups, pastas and curries; and avocado is a great accent for salads, Mexican food and of course, sandwiches! But I hadn't ever really thought of combining the two until Keizo and I ran across this beautiful blog and its recipe for BAKED KABOCHA WITH CREAMY AVOCADO SALMON FILLING (my own loose translation of the Japanese) The moment I saw it, there was no doubt about what we would be having for dinner.
Assembling the meal was pretty simple actually, using our microwave/oven. We pre-cooked the kabocha, were about to cut a hole in the top when the bottom collapsed, so we flipped it over and hollowed out the inside. We added the filling, which was avocado, salmon flakes and some mayonnaise and topped it all with Gouda chesse and put it back in the oven to broil. Rice and hakusai salad (one down, about 1/2 of the other to go at the time of this post) formed the rest of the meal and we sat down to eat.
Straight from the oven, the baked kabocha was delicious and the filling was super rich. We weren't able to finish it all, and sadly the leftovers didn't hold up very well. Probably won't make this one again any time soon: I still love kabocha and avocados, but it seems there is a good reason they don't usually appear in recipes together.
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