Family, friends and residents of the Kapolei community will come together Nov. 2 for a night of ethnic cuisine at the first Calabash & Cooks Fundraiser to benefit the Malama Learning Center. The event will feature locally sourced food and drink by chefs including Lee Anne Wong ("Top Chef") and local favorite Mark Noguchi of Pili Group, alongside students and local farmers.

The Malama Learning Center’s mission is to teach and inspire communities to create healthy living environments. Visit malamalearningcenter.org.

Below, Noguchi shares a couple of recipes friendly for home cooks.

ROASTED KABOCHA SOUP WITH SALOON CRUNCH

2 medium kabocha (Japanese pumpkin), peeled and diced into 1/2-inch pieces
4 tablespoons olive oil, divided
Kosher salt and pepper, to taste
1 large onion, thinly sliced
1/2 teaspoon cinnamon
1 piece bay leaf
1 quart whole milk
1 cup heavy cream
1 bunch flat-leaf Italian parsley, chopped

» Saloon Crunch:
1 (9-ounce) package Saloon Pilot crackers, slightly crushed
6 tablespoons whole, unsalted butter
1 teaspoon granulated garlic
2 teaspoons fresh thyme leaves
2 tablespoons nonfat dry milk
1 tablespoon kosher salt

Preheat oven to 375 degrees. Toss diced kabocha in 2 tablespoons olive oil. Lightly season with salt and pepper. Place on a baking sheet and roast until browned and cooked through, about 15 minutes. Set aside.

In heavy-bottomed pot, add 2 tablespoons olive oil and heat until it begins to shimmer. Add sliced onion and pinch of salt, and saute until translucent.

Add kabocha, cinnamon, bay leaf and milk. Simmer 15 to 20 minutes. Remove bay leaf, let cool slightly, 15 to 20 minutes.

In blender, carefully puree soup, then return to pot. Over low heat, carefully whisk in heavy cream. Taste and adjust seasoning, garnish with saloon crunch (see below) and chopped parsley. Serves 6.

For Saloon Crunch, preheat oven to 350 degrees. In saucepan, melt butter, then add granulated garlic, thyme, dried milk and salt.

Put saloon crackers in bowl and crush lightly.

Toss all ingredients together and place on sheet pan. Bake until golden brown. Makes about 1 cup.

Approximate nutritional information, per serving (soup only): 360 calories, 29 g fat, 14 g saturated fat, 70 mg cholesterol, greater than 1,000 mg sodium, 20 g carbohydrate, 2 g fiber, 12 g sugar, 8 g protein

GAU (CHINESE RICE DESSERT)

1 pound Chinese slab sugar (available at Asian markets) or brown sugar
2-1/2 cups hot water
1 pound mochiko (Japanese rice flour)
1/4 cup vegetable oil

In pan over medium-low, combine sugar and water and dissolve sugar. Remove from heat and cool.

Slowly combine sugar mixture with mochiko to achieve a smooth paste. Add oil to paste.

Pour batter into prepared 9-inch round pan and steam about 4 hours until done. To check for doneness, stick toothpick in center of pan; when it comes out clean it’s done. Serves 16.

Approximate nutritional information, per serving: 240 calories, 4 g fat, 0.5 g saturated fat, 10 mg sodium, 50 g carbohydrate, 28 g sugar, 2 g protein, no cholesterol or fiber

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More Hawaiian Electric Co. recipes are available at www.heco.com.