{"id":4637,"date":"2017-01-08T18:16:17","date_gmt":"2017-01-08T17:16:17","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&#038;p=4637\/"},"modified":"2025-05-09T15:35:04","modified_gmt":"2025-05-09T13:35:04","slug":"calabaza-con-naranjas-gratinado","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/calabaza-con-naranjas-gratinado\/","title":{"rendered":"Calabaza con naranjas gratinado"},"content":{"rendered":"\n<p>Calabaza con naranjas gratinado y queso fresco es un plato para el invierno. Sin embargo no es \u00abpesado\u00bb. La receta est\u00e1 compuesta por dos anteriormente \u00abseparadas\u00bb, las cuales provienen de Petra Skibbe (Ayurveda &#8211; el arte de cocinar, solo disponible en alem\u00e1n). Con la dulzura de la calabaza y el sabor ligeramente agridulce de las naranjas, redondeado con el efecto cremoso del queso panir&#8230;.sabe tan rico este gratinado que tengo que retenerme para comer despacio. Y es muy satisfactorio! En vez de utilizar panir se puede usar tofu, entonces la receta ser\u00eda vegan. A mi personalmente me encanta la versi\u00f3n con el queso panir. La preparaci\u00f3n es facil y otra ventaja: la verdura puede estar un poco m\u00e1s en el horano, por si algun invitado se retrasa. So no stress para la cocinera\/o<\/p>\n\n\n\n<p><strong>Efecto en las doshas:<\/strong> segun el ayurveda incrementa la calabaza kapha. Este gratinado es muy recomendable para los tipos pitta y vata. Las naranjas incrementan ligeramente pitta. Por eso, elige frutas dulces.<\/p>\n\n\n\n<p><strong>Ingredientes para 4 personas<\/strong><\/p>\n\n\n\n<p>300 gr. de queso panir ( o tofu) cortado en lonchas <a href=\"https:\/\/whatfoodcan.com\/es\/project\/queso-fresco-indio-casero\/\">haz click aqu\u00ed para ver la receta para hacer panir casero<\/a><\/p>\n\n\n\n<p>1 kg de calabaza&nbsp; (hokkaido u otra)<\/p>\n\n\n\n<p>3 &#8211; 4 cucharaditas de gengibre recien rallado<\/p>\n\n\n\n<p>1\/2 cucharadita de sal<\/p>\n\n\n\n<p>1\/2 cucharadita de pimienta negra molida (ideal ser\u00eda pimienta negra de limon)<\/p>\n\n\n\n<p>20 gr de mantequilla (vegan: 2 cucharadas de aceite girasol)<\/p>\n\n\n\n<p>Ghee para engrasar el molde<\/p>\n\n\n\n<p>1 cucharada de azucar integral (opcional)<\/p>\n\n\n\n<p>1 naranja entera, cortada en lonchas muy finas<\/p>\n\n\n\n<p>zumo de media naranja<\/p>\n\n\n\n<p>&nbsp;<\/p>\n\n\n\n<p><strong>Para hacer la marinada (panir o tofu)<\/strong><\/p>\n\n\n\n<p>3 cucharadas de aceite de s\u00e9samo u otro aceite vegetal neutral<\/p>\n\n\n\n<p>zumo de media naranja<\/p>\n\n\n\n<p>1\/2 cucharada de pimienta negra (de limon)<\/p>\n\n\n\n<p>1\/2 cucharada de sal<\/p>\n\n\n\n<p>1\/4 cucharada de pimienta cayenne<\/p>\n\n\n\n<p>1 pisca de canela<\/p>\n\n\n\n<p>1 cucharadita de semillas de s\u00e9samo<\/p>\n\n\n\n<p><strong>Preparaci\u00f3n<\/strong><\/p>\n\n\n\n<p>Marinar el panir o el tofu durante una hora en: el aceite, las especies y el zumo de naranja. Lavar la calabaza, sacar los huesos y cortarlo en rodajas muy finas mientras. En algunas calabazas se puede dejar la piel. Como hemos hecho con la calabaza hokkaido &#8211; ahorras tiempo y queda m\u00e1s bonito. Pelar la naranja y cortarla igualmente en rodajas muy finas y ponerla al lado.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5617.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"225\" src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5617-300x225.jpg\" alt=\"\" class=\"wp-image-4823\" srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5617-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5617-768x576.jpg 768w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5617-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5617-220x165.jpg 220w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5616.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5616-300x225.jpg\" alt=\"\" class=\"wp-image-4826 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5616-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5616-768x576.jpg 768w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5616-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5616-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Engrasar un molde muy bien y precalienta el horno a 220\u00baC. Ahora pon en capas como tejas las rodajas de calabaza &#8211; primero una capa, despu\u00e9s la segunda. Entre las rodajas pon alterando de rodajas de naranja y panir o tofu. Con cierta distancia, no detras de cada rodaja :-). Supongo que saldr\u00e1n dos capas enteras de calabaza, como puedes ver en la foto.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5620.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5620-300x225.jpg\" alt=\"\" class=\"wp-image-4829 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5620-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5620-768x576.jpg 768w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5620-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5620-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Echa el gengibre rallado encima, igual que el s\u00e9samo, sal y pimienta y seg\u00fan gusto un poco de azucar. Adem\u00e1s a\u00f1ade el zumo de naranja, y copos de mantequilla o algunas gotas de aceite. Listo para meterlo en el horno. Cubre el molde con una tapa o papel de plata para 45 minutos a una hora horneando a 220\u00baC. Sabe a gloria.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5622.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5622-300x225.jpg\" alt=\"\" class=\"wp-image-4832 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5622-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5622-768x576.jpg 768w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5622-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5622-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5623.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5623-300x225.jpg\" alt=\"\" class=\"wp-image-4835 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5623-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5623-768x576.jpg 768w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5623-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2017\/01\/IMG_5623-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Buen provecho con la calabaza gratinado con naranjas!<\/p>\n","protected":false},"featured_media":4727,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[390],"class_list":["post-4637","project","type-project","status-publish","has-post-thumbnail","hentry","skill-ayurveda-es"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Calabaza con naranjas gratinado | What food can<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatfoodcan.com\/es\/project\/calabaza-con-naranjas-gratinado\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Calabaza con naranjas gratinado | What food can\" \/>\n<meta property=\"og:description\" content=\"Calabaza con naranjas gratinado y queso fresco es un plato para el invierno. 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