1. You definitely picked a beautiful squash for the recipe! There’s also a great show by Bill Buford called Fat Man in a White Hat, where he goes to Lyon to learn about food, but I can only find a short online clip on bread. I wish I could find the two full shows, as I’m sure you’d love them.
    I want a farmhouse too, or at least the kitchen, with a ham slowly smoking up the chimney 😉

    • Md! I totally missed your comment. So glad you saw this: ) I think Buford was in the bourdain episode. I will find it, don’t worry. It would be lovely to have a farmhouse. And funny, yesterday I found a ton of pumpkins on sale for 99 cents/lb a block from my house. Sigh. Now I can make it just like the original.

      • I’m really glad you liked the Anthony Bourdain video – it was one of his best shows IMHO. I can almost imagine your kitchen table with a big pile of pumpkins sitting on it 🙂

  2. Wonderful writing, as usual. You certainly captured this audience! The squash dish looks marvellous – definitely something to try. And, yes, Kabocha squash is fab! Pumpkins also disappear here from the markets after Halloween.

    • Thank you! I’m so glad you enjoy my thoughts. I actually think the way you cook, you’d really like this dish and could get very creative with it. You should have seen the carcass when we were through with it!

  3. I experimented a bit with squash this season, too – tasting varieties I didn´t know. I love this recipe, gruyère is my favorite cheese of all! Mmmm, Amanda, sounds so good!

    • Isn’t it amazing how many varieties of squash there are?! Thanks so much for your compliments. Guyere is seriously amazing. Thanks for the logo compliments too. I love yours as well. I only half created it. I searched everywhere for images that I thought were “me”. I found these vintage utensil drawings in public domain (total lawyer i know) then I modified them in paintbrush. I have almost no computer skills. It’s a wonder I manage to upload photos to a blog!

      • It all looks totally fine, Amanda. I don´t have much computer skills either. That´s what happens when you spend quite some time in the kitchen, I guess 😉 + have a profession where that´s not really essential (I´m a doctor). And I find it really cool that you looked for the logo motifs in public domain! Have a great 2nd advent weekend!

  4. Lovely, Amanda. I love how you describe cooking with and for family and friends; I really enjoy cooking for friends, but for some reason cooking for my parents is a bit more complicated, I enjoy it, but it makes me nervous, and I prefer bringing food I make than making it in front of my parents.
    The squash looks quite delicious, and perfect one-dish meal.

    • Thanks, Darya. I totally agree with you. I’m usually camping with my cousins, brother and husband so it’s all communal. Cooking for my parents scares me too! I actually feel that homey feeling when my mom cooks for me rather than the other way around. PS your brunch menu looked unbelievable. More to come, but I’m still working like a dog. I wrote this post well after midnight and was up in the morning for a meeting. 🙂 Ahh!

  5. This is a great recipe amanda. I am always looking for recipes for stuffing vegetables, since I have several faily members who are vegetarian.
    I have been to Boulud’s New York restaurant a number of years ago. Nice to read it is still there.

    • Thanks, Jovina. Oh yes, he has 3 here that I know of. A few of them are all together on the West side and his restaurant Daniel is on the East side. I go to the Epicerie a lot because it’s quick and you stand while you eat and drink, very European. As for this dish, it’s just a perfect country meal with good ingredients. I’ve stuffed acorn squashes before and eggplants and peppers, but this is something special. 🙂

  6. I love this post. I completely identify with what you wrote about getting recipes stuck in your head like a song- especially the part about virtually executing all the recipes and ideas. I sometimes feel like food just won’t leave me alone! But then again, there’s something enjoyable about having your own cooking show in your head. 😉
    I love the flavors of this dish. I’ve never tried kabocha squash, but if it’s anything like butternut squash, I’m sure I’d love it, especially with Gruyere and bread! All the best, Chaya

    • Thanks, Chaya. So nice to hear from you. Yeah it’s so weird how dishes get stuck in my head. It’s not as pleasant as it seems, more like a nagging desire. This was my first kabocha and it’s kind of like an acornish/butternut. Really good. A few years ago I didn’t even eat squash. Imagine that. All part of the journey. I hope you’re doing well! xo.

  7. A fun, satisfying and palate pleasing kabocha recipe. 😛 I am planning on making a very simple Japanese recipe with kabocha in the next few days. Your recipes is very tempting. Being in season, I had the most delicious kabocha deserts in Japan too.

    • Thank you so much. I enjoy yours too. I salivate over your baked goods. It is really nice to know that you read the posts though. I love your comments.

  8. You talk of the essence of history and family in cooking, that’s what my blog endeavours to capture, a connection with your roots. So many seem to be caught up in fashion and superfood diets. They forget that their nearest and dearest ancestors did quite nicely on fresh seasonal food that was available and cheap. Waste used to be a dirty word. Love this recipe, I’ve bookmarked it for autumn

  9. Oh my gosh Amanda. Just reading the ingredients I can taste it. I’m going to make this for sure. I haven’t cooked a kabocha squash yet. And the fact that you almost fell over when you tasted it is good enough for me! We are huge Bourdain fans and I thought we’ve seen every single episode (and some more than once or twice) but I don’t think we’ve watch this particular one. Thank you for this recipe and post, it’s beautiful.

    • Seana, you’d love this. The squash was amazing. If you can get your hands on his Lyon trip episode you’ll see why I was so moved. I hope you make this! Hope you’re doing well too. I always am so happy to see you here. 🙂

  10. oh, so good! Kabocha is my #1 favorite squash, though not always sure how to tell the difference between that and buttercup. But I love the dark flesh and dense sweetness. You’ve made it even better with your additions–yum, cheese and bread! Great use for your bread 🙂

    • Thanks, Liz. I can see why is your fave. For a while i couldn’t tell it apart from other ones either. Now i know…i think. This recipe is a keeper.

  11. gone gone gone – I’ve been gone so long.
    And look what i missed.
    I love kabocha squash.
    I love squash. That dose of beta carotene. The sweet nutty flavour. The endless uses.
    And yet, I’ve never done a stuffed squash. So perhaps soon i will try yours.
    Totally agree that home is a state of mind.
    lovely lovely post.
    of course.

    • Don’t sweat it. We all do what we can. It’s a bit of an overwhelming season anyway. I love that you love this squash. So do I. So good and good for you. Stuff one with whatever you want! This recipe was fantastic. Whenever you get a chance. I should take my own advice and not get down on myself if I don’t have time for everything I love right now. But I want to!!! Hope you’re doing okay, Lindy! xo

  12. On our farmers markets last day for the year, I stopped to purchase a kabocha squash but ended up buying a delicata instead. Had aI known you’d be sharing this recipe with us, I would have bought 2 kabocha. What a wonderful dish, presentation and all, Amanda, and your photography is superb. Very nicely done.

    • What a thoughtful comment. Thanks. Delicata squash may actually be my new favorite. This year i tried so many new ones. This recipe is so worth a try. Thanks for the compliments. I’m always trying to improve the photos. The problem is that unless it’s a weekend I’m never home to see the sun. That’s what weekends are for i suppose. How you are well. Thanks again.

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