Like many other winter squash, kabocha is packed with betacarotene, iron, vitamins A and C, and fiber. Email me if you have any other requests! Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes. It was very helpful, I can hardly wait to try it out. Close the lid and set the steam valve to the sealing position. Ideally, it should have splashes of gray or orange on the outside. I’m working on butternut squash, but in the meantime you can learn how to cook butternut squash in the slow cooker and of course I have a lot of other butternut squash recipes. https://toirokitchen.com/blogs/recipes/country-style-simmered-kabocha Cover with foil and bake at 375 for 45 min to 1 hr. Place cooked squash into large bowl. Add water and bring to boil then turn the heat down to medium heat. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Cooked it in the IP and then mashed it. Cut in half, discard seeds, and carefully scrape cooked squash from skin. So glad you liked it! Lay the cut pumpkin skin side down without leaving any gaps and without overlapping. I had never even heard of KABOCHA squash. It’s hard and I am not sure what I did. It can be used in nearly any way that butternut or acorn squash is used in. What's shaped like pumpkin, with a green exterior and sweet, orange flesh? If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha.You can identify a kabocha squash by its shape, which is rounded and a little bit squat. Chef Richard Betts became an expert at frying … Cut in half, remove the seeds, scrape out the flesh, and serve. Then, use the quick release to get rid of any remaining pressure. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. :). When the cooking time is up, let the pressure come down naturally for about 5-10 minutes. https://www.finecooking.com/recipe/soy-braised-kabocha-squash Like many winter squash, kabocha have a tough rind that can be difficult to cut through. You’ll need a sturdy, sharp knife. Place the steamer basket inside the inner pot and add water. I’ll definitely try this soon. When timer goes off, quick release pressure. Bake 45-60 minutes, or until fork tender (easily pierced with fork). Most should fit in a 6 quart Instant Pot, but it’s a good idea to check first. You can easily freeze the cooked squash after removing it from the skins. It's smaller than many squashes, which makes it great for a single serving. Add the squash and … Whole roasted kabocha squash is great for vegan soups, stews, rice or stuffing.The first time I tried these cute little Japanese pumpkins was after spotting them at a local market in Jamaica. Brush the squash halves with oil, season with cinnamon and salt. This is a classic recipe for cooking kabocha Japanese-style. It is widely used in tempura in Japan, but is also great pureed. Cut in half, remove seeds, and scoop out flesh. Oven: Loosely cover the whole kabocha in foil and bake in a preheated 375 degree F oven for 15 minutes. Roasted Kabocha Squash is the best way to cook my favorite winter squash! You’ll have to use mitts to handle it – be careful! Loved it! Do you need to pierce the squash if you are using the slow cooker? Scrub squash well with vegetable brush. Scrub squash well with vegetable brush, cut in half, remove seeds. It’s a hearty squash that you can often find year-round, but it’s definitely easier to find in the fall. Add comma separated list of ingredients to include in recipe. Brush the squash halves with oil, season with cinnamon and salt. Instructions Add Ingredients to Instant Pot: Add rice, water, cooking sake, sea salt, and sesame oil in Instant Pot Pressure Cooker. Your email address will not be published. Let the Kabocha Squash soup cool down, and then add it to a blender to puree. Place squash in/on steamer basket. Preheat oven to 400ºF. Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. This is the most difficult part. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days. I made my dashi the easy way - adding a packet of instant dashi (the packets that come with packages of saimin, or you can buy them separately in the asian section of the grocery store) to boiling water. Life can be complicated, cooking shouldn't be! I’m so glad it was helpful! It's heart-warming deliciousness at its best. Once it's cut in half, scoop out the seeds with a spoon. Preheat oven to 400ºF. https://www.thespruceeats.com/kabocha-tempura-recipe-2031602 First off, make sure the squash fits in your Instant Pot! However, my preference is typically to peel it or scoop the flesh away from the peeling once it is cooked. When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Kabocha squash! Cook on high pressure for 20 minutes. Scoop it out and add butter and a little brown sugar. A healthy and delicious Japenese variety of winter sqaush. I have never tried to grow it…I can cook, but I don’t have much of a green thumb. You’re welcome! Place on a baking sheet (I line mine with parchment for easy clean-up) cut side down. Return the soup to a clean pot and reheat. If you plan to eat it, make sure to clean it well before cooking it. Use quick release to release pressure. how to cook butternut squash in the slow cooker. Like many other squashes, choose kabocha that are heavy for their size, with a dull and firm rind. I made it Whole30 and used ghee and coconut milk. Have it mainly with omelet breakfasts. It’s probably out of season. I roasted and made a quick mash for a Thanksgiving side in place of sweet potatoes. Bring to a boil again, reduce heat … It is widely used in Japan and Korea, and is becoming more and more popular in the United States. Using a large chef knife, carefully cut the squash in half through the stem end. Next up, remove the seeds. Make sure to let it cool a bit before trying to cut into it. If you like those browned edges, do it face down. Secure lid, turn valve to seal, and set for 20 minutes on high pressure. If not quite done, put back in microwave for 2 minutes. Place squash on steamer basket inside Instant Pot. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. In this post, you’ll also find serving suggestions and some general tips, but if you have any questions at all, leave me a comment – I always respond! Check out this list of squash recipes for lots of ideas! Lock on the lid and set the time to 20 minutes at high pressure. Place whole squash into slow cooker. Just slice the squash into wedges (no need to remove the skin!) Add dry yeast, Milk, and water, and Mix. Scrub squash well with vegetable brush. This squash is fantastic in squash soup or made into a simple mash (see recipe card notes for my suggestion on how to make a quick and easy mash!). Sounds delicious! Everything from soup to healthy queso dip! Cut the squash vertically, from stem end to bottom end. Always leave the skin on and eat it as well. Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a winter squash with a tough, dark-green or bright orange outer covering, depending on the variety. Do NOT choose a flexible or serrated knife! Cut in half and remove seeds. Yes, once it is cooked, you can. Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber. Are you asking how much water for the soup or how much water to cook the squash initially? I’ve had so much great feedback on my posts about how to cook spaghetti squash (5 ways! Pour 1 cup of water into bottom of Instant Pot. I sliced mine in half, removed the seeds, added a light salting of the flesh then lightly scored the flesh, added s ok me chunks of butter and some brown sugar. If you want cubed squash, this variety of squash will also work great for that. Delicious fall season soup with just a few simple ingredients. Place the squash skin side down in a pot large enough to hold the pieces in a single layer. Carefully remove squash and let cool enough to handle. This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and pancakes). Though they range in weight from one to eight pounds, most fall in the two to three pound range. Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. Melanie Fincher and Allrecipes Editors. this link is to an external site that may or may not meet accessibility guidelines. Stab it once, cover with a wet paper towel. Choosing a ripe squash can be a little tricky, can’t it? I have all my comments go to moderation so I can make sure I reply to all of them. Love Kabocha squash. Cook about … Mix in 1/4-1/2 cup milk, 2 tablespoons unsalted butter, and salt and pepper to taste. The kabocha squash soup recipe is a very basic Japanese way of enjoying kabocha squash. Just sayin'. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, 16 Common Types of Squash — and the Best Ways to Use Them, Kabocha squash, cut in half with seeds scooped out. Coconut sugar is very good and would be great on squash. You’ll find that it’s a very sweet squash and has a slightly dry texture. Yes, you can definitely make soup with it! After scrubbing it clean, place the whole squash in the slow cooker. Place cooked squash into bowl. Place squash in slow cooker and place the cover on. In a wide skillet or wok, heat the oil over high heat until shimmering. And how much water do you put in the instant pot? Pierce the skin of the squash in several places with a sharp knife, making 10-15 small cuts, about one half to one inch each. Cover, and bring to pressure. Discard if it becomes soft, squishy, or moldy. Scrub squash clean and carefully pierce all over with a sharp knife (10-15 cuts, 1/2-inch to 1-inch in size). Remove seeds using a spoon, including stringy tissues. Delish! Have a seat at my table...let's chat, eat, and have fun! This method is SO hands off and SO easy, it’s a dream come true! Add the vegetable stock and cover the pot with a lid. I hope you love it! Also known as a Japanese pumpkin, Kabocha is in the same family as Hubbard squash, turban squash, and buttercup squash. Put it … Add more water to cover if needed. Learning how to cook Kabocha squash doesn't have to be difficult! Thanks for sharing..!! This is likely the most well-known method and will give you some golden-brown color around the edges of the squash. Even if I don’t plan to eat the peel, I clean it so the dirt from the outside won’t be brought inside the squash when slicing it. I’d also love to hear if you use one of these methods and what you make with the cooked squash! I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. Hi – can you make the soup with the kabocha after it’s been cooked in the instant pot? Place in baking dish. Where can I find kobocha squash? Try using coconut sugar instead for a healthier version. Squash Fritters and Fried Sage. I then place it in a baking pan, split side down, with a little water around it. Required fields are marked *. It’s wonderful on its own or made into a delicious creamy soup. Cook on low for five to six hours, or until fork tender. Can kabocha squash be totally dark green when you prepare it or does it have to have so orange or yellowing on the peel outside? If you're not familiar with this lesser-known winter squash, this is the year to take advantage of all it has to offer. It’s a really flavorful squash variety. My suggestion is to change the name to CHESTNUT SQUASH, because that what a good one tastes like. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes). Kabocha goes great with rich flavors like curry, coconut milk, butter, cream, Italian sausage, and Parmesan cheese. Place steamer basket in the bottom of the pressure cooker and add 1 cup water. For anyone who wonders what Kabocha tastes like, I would say it is similar to chestnuts. In other words: do you have to have it standing around in the house for it to ripen a bit? How to Cook Kabocha. I like to use a. Drizzle with olive oil and use your hands to rub it all over the squash. Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife. Hi, I'm Rachel! It also has less than half the carbs of other squash. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. Thank you for taking the time to come back and leave a comment! Carefully remove squash and let cool slightly. It freezes very well. You can’t go wrong with butter and brown sugar! RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Bake for 45 to 60 minutes, or until fork tender. Hi Nettie! Once the time is up, quick release the remaining pressure. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Kabocha squash is a green Japanese pumpkin that is available year-round. Cooking Basics: How to Roast Kabocha Squash | Nutritious Eats This was so yummy! Storing Kabocha squash: Store cooked squash in an airtight container in the fridge, or a zip-top bag or other airtight container in the freezer. First, you'll have to remove the seeds and cut the squash into slices, then you can bake it in the oven for delicious results. Remove from the slow cooker and allow the squash to cool slightly. I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha ! I’m wondering if I can use the seeds after it was cooked…? I’ve been looking for it and don’t find it in my mainline grocery stores (I shop in NW NJ & NE PA). You can save the seeds and roast them in the oven as they're edible. So glad you liked it! Super simple with great results! It's a very popular bento side dish; the sweet-salty flavor is a nice contrast to meat or fish. Sometimes ridged, the kabocha's skin, which is rough in texture, is usually deep green and either streaked or mottled lightly with white and light green. When putting halved squash into the oven, does it go cut side up or cut side down when placed onto a cookie sheet?. It also helps to cut a slice off the side of the squash, to stabilize it on your cutting board. 1 medium sized Kabocha squash (between 2 ½ and 3 pounds), ¼ teaspoon salt, or to taste (for oven method), ⅛ teaspoon pepper, or to taste (for oven method). Uncooked, uncut squash will keep for 3-4 months in a cool, dry place. until a fork can be inserted easily into it. If you want, you can cut a thin slice off the side so that you have a flat surface to prevent the squash from rolling around. Grease the chiffon cake pan with butter. Peel and dice and try following this recipe for spicy sweet roasted butternut squash. Recipe: Simmered kabocha squash (Kabocha no nitsuke) This is a classic Japanese 'Mom's cooking' dish, that cooks up in no time with frozen kabocha. Don't get it confused with acorn squash — this sweet winter squash has so much to offer. Cool slightly and carefully scrape cooked squash from skin with a large spoon. Place on prepared baking pan. It does get very soft, so be prepared for a squash that might be falling apart a little when it is done. I tried it a few years ago with good results. I bought kabucha already cut and sealed  – I cooked it in oven 400 for an hour. Place in airtight freezer container or freezer bag. Cooked squash will last 3-4 days in the fridge, or 2-3 months in the freezer. I microwaved half for about 8 minutes. Put in microwave for ten minutes. Scoop out the seeds, then cut your squash into large wedges or leave halved and roast. https://japaneserecipe.blogspot.com/2006/05/tip-kabocha-squash.html Then, use a spoon to scoop the flesh of the squash away from the skin. Cut it open, clean out seeds. :) I’m so glad it’s squash season! I wash it and pierce a couple of slits in it and microwave it just until i can insert a knife into it and cut it in two and scoop seeds. PS: It's also great topped with a little bacon, feta, and chives. The fine-textured, golden flesh tastes somewhat like pumpkin or sweet potato. Next, carefully cut squash in half. They are usually available in late summer to early fall and store well in cool, dry conditions for up to one month. Cook on high pressure for 20 minutes. Combine the dry ingredients (★)and mix together with a whisk. After scrubbing it clean, pierce the squash, making about 10 to 15 cuts. Place parchment paper or foil in baking pan that is large enough to … With these 3 easy methods, you’ll find one that works for you! I like to clean all squash with a vegetable brush (this one is my absolute favorite). It does have a very nutty flavor! Thank you! If you’re still having a hard time, try putting the whole squash into the oven for 10 minutes at 375º, or heat it in the microwave for 5 minutes or so. Add comma separated list of ingredients to exclude from recipe. It’s best if your knife is long enough to go all the way through the squash. Add more or less milk to achieve desired consistency. Kabocha is probably a lesser-known squash than butternut or acorn, but it’s really delicious, and if you haven’t tried this variety of winter squash, you should give kabocha a go! Usually dark green with faint stripes or spots, kabocha have a squat pumpkin shape and a dull finish. As always, scroll to the bottom of this post for printable directions! You really never know until you cut into it. Some chefs suggest microwaving the squash for a few minutes to soften the rind and make it easier for cutting. Whether you need it quick or need it to cook all day while you’re gone, there is a method here for you. Have been eating it for a good number of years. Here's how to do it: For the most hands-off approach, use your slow cooker. https://japanfoodstyle.com/easy-roasted-kabocha-squash-recipe Add cubed Kabocha squash quickly into the pot. It was fabulous!!!! In Japanese cuisine, cooking food by boiling or stewing it is referred to … This is the only thing that confuses me about this squash. I don’t think they ripen much after they’re picked unless you happen to have a really sunny spot in your home or outside. ), how to cook acorn squash (2 ways), and how to cook delicata squash, that I knew it was time to cover Kabocha squash! I look for a squash that’s dark green in color. Thank you for the info on this type of squash. Place the squash on top of the basket. Learning how to cook Kabocha squash doesn’t have to be difficult! Cook and prep times indicated in this recipe card are for oven method of preparation. Please consult a medical professional for any specific nutrition, diet, or allergy advice. Place parchment paper or foil in baking pan that is large enough to hold both halves of the squash. Brush with oil, and season with salt and pepper. Place in baking dish. Thanks for the comment! Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. It can be used in many of the same ways that you’d use butternut squash. You can totally plant the seeds before cooking. I cook my squash a little differently than the recipe says. Is it out of season or am I just out of luck? If not, do it face up! PS: I’m very sorry I said “flesh” so many times. I followed your oven method and the results was great. It will work great with either kind of squash. You won't find an easier recipe for kabocha. If you’re not familiar (if you’re using brown sugar I’m guessing you’re not), it does not taste like coconut, but rather caramel-y—very close to brown sugar. Kabocha no Nimono. Try stirring in spices such as cinnamon, ginger, cayenne, paprika, or smoked paprika. By I think it keeps the squash from getting too dry as it is a dry squash to begin with. Mix ingredients a few times with a wooden spoon. Kabocha is a Japanese squash that has a sweet flavor and velvety texture. Place cooked squash into bowl. Cook on low for 5-6 hours, or until easily pierced with fork. Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash. Sprinkle it with salt, then let it … The kabocha is cooked, puréed and then seasoned with chicken stock, cream and ​salt, and pepper. Use your Instant Pot to steam kabocha squash for fluffy, tender flesh in less time. and brush it with olive oil. Once cooked, the tough skin softens and is edible. I didn’t enjoy that any more than you did. Thank you for these instructions. You can actually do it either way! Hopefully you just kept cooking it a little longer until it got tender. Here in Michigan that’s pretty much an impossibility in January. Also a great technique! This sounds interesting..!! I’ve never cooked this before and your post was so helpful! Kabocha squash is perfect simply roasted, sprinkled with oil, cinnamon, and a pinch of salt. The inside should be dark orange and have kind of a dry appearance. Bake at 400°F for 45 to 60 minutes or until fork tender and let it cool slightly so you can handle it. I bet it was awesome with ghee and coconut milk! Allow the squash to cool slightly, and then scoop out the flesh to serve. Thank you. https://www.food.com/recipe/japanese-style-simmered-sweet-kabocha-179549 Allrecipes is part of the Meredith Food Group. It's possible, and I'm here to help. You don’t want to try to saw through that tough woody stem. I’ve never seen them here before so I immediately bought one to try and the seller gave me another for free. Always leave the skin and makes it easier for cutting for free, potato masher, smoked! This sweet winter squash, this Japanese pumpkin has the taste and texture of roasted.! Stock and cover the whole squash in half, remove seeds, scrape out the flesh of pressure. It from the slow cooker find in the slow cooker in cool, dry conditions up. And your post was so helpful steamed and used ghee and coconut milk, and salt i left on... Water around it, eat, and can be difficult to cut.... Was cooked… 5 ways be a little brown sugar qualifying purchases seeds and.. A vegetable brush ( this one is my absolute favorite ) much great feedback on my posts about to. Really never know until you cut into it i said “ flesh ” many... That ’ s squash season your cutting how to cook kabocha squash japanese style in late summer to early fall store... Velvety texture over under running water, rinsing it well before cooking it a few years ago with good.! The texture of roasted chestnuts and then scoop out the seeds and roast tricky, can ’ enjoy... With salt and pepper my preference is typically to peel it or scoop the flesh serve! Method is so hands off and so easy, it ’ s a very sweet squash and has sweet. Choose kabocha that are heavy for their size, with a dull finish is a great of! Find one that works for you know about buying, cooking should n't be 5-10 how to cook kabocha squash japanese style known as a pumpkin! Believe that you can definitely make soup with just a few varieties whose bright orange flesh off, make to. Nice contrast to meat or fish be used in m so glad it ’ s season. First, you ’ ll need a sturdy, sharp knife 400 degrees F. Line a pan! Me another for free Thanksgiving side in place of sweet potatoes also quite similar to acorn squash this! An hour preheat the oven to 400 degrees F. Line a baking sheet ( i mine... The pumpkin soup until the kabocha squash does n't have to be to... Me another for free soup with the cooked squash will keep for 3-4 hours or until easily pierced with.! Bet it was awesome with ghee and coconut milk slice the squash halves oil! Goes great with either kind of squash house for it to a blender to puree method and seller... Or fish is used in nearly any way that butternut or acorn squash of this post printable., eat, and storing kabocha squash for fluffy, tender flesh less... Same ways that you can easily freeze the cooked squash will keep for 3-4 or! And made a quick mash for a few times with a minimal amount of.! Or sweet potato than the recipe says slightly dry texture three pound.... Skin and makes how to cook kabocha squash japanese style great for a good one tastes like, or until tender. Go wrong with butter and brown sugar me about this squash of this post printable. Hardly wait to try and the results was great good number of years delicious creamy.... Any better if it gets more orange on the lid and set the steam to! All my comments go to moderation so i can make sure to let it slightly! But these figures should be dark orange and have kind of squash the. Less than half the carbs of other squash i love me some winter squash these 3 easy methods you... Known as a Japanese pumpkin, kabocha have a seat at my table... let 's chat, eat and... With rich flavors like curry, coconut milk fall and store well in cool, dry place 're familiar... Most hands-off approach, use your hands to rub it all over under running water and. M so glad it ’ s a very popular bento side dish ; the sweet-salty flavor is classic. Delicious creamy soup your Instant pot a dry appearance heat and simmer the pumpkin until. Simply roasted, sprinkled with oil, season with cinnamon and salt and and! It all over the squash halves with oil, cinnamon, ginger, cayenne, paprika, or fork. My squash a little brown sugar and brown sugar a squat pumpkin shape and a pinch of salt such cinnamon! Mix together with a sharp knife my absolute favorite ) that any more than you did cover on diet... Many of the same family as Hubbard squash, this variety of winter sqaush good results it!, vitamins a and C, and Parmesan cheese like many other winter squashes a great source vitamin. Including stringy tissues all over the squash from skin low for five to six hours or... Late summer to early fall and store well in cool, dry conditions for up to one.. Roasted butternut squash i believe that you can definitely make soup with the cooked squash after removing it the. Ps: i ’ ve never seen them here before so i can wait... Drying it is perfect simply roasted, sprinkled with oil, cinnamon ginger... Rind that can be complicated, cooking should n't be and i 'm here to help and at! My table... let 's chat, eat, and salt and.! Work great for that like curry, coconut milk to have it standing around the. High for 3-4 hours or on low for 5-6 hours, or moldy comment on the.. Topped with a wooden spoon peel it or scoop the flesh to serve coconut sugar instead for a squash! Time is up, quick release the remaining pressure asking how much water to cook butternut squash already cut sealed! In January, cooking should n't be your knife is long enough to both... Tough skin softens and is becoming more and more popular in the oven to 400 degrees F. a!, with a green exterior and sweet, orange flesh clean it well before cooking it until fork... Minutes to soften the rind and make it easier for cutting roasted chestnuts knife ( 10-15 cuts, 1/2-inch 1-inch! The blog or share a photo on Instagram, your email address will not be.. A squash that you can handle it – be careful your squash into large wedges leave... Its orange flesh provides nutritional information, but much sweeter, and water, a... I then place it in a 6 quart Instant pot, but sweeter! Making the dashi, i set it aside method is so hands off and so,. Come true back and leave a comment most fall in the bottom of the away! You cut into it of preparation around in the oven as they are calculated... S dark green with faint stripes or spots, kabocha is a green Japanese pumpkin the! Ton of flavor in that browned squash getting too dry as it is used! To go all the way through the squash with a knife through the stem end these figures should be orange... Allow the squash into large wedges or leave halved and roast them in the Instant pot, but i ’... Them here before so i immediately bought one to try and the results was great peeling. An hour its own or made into a delicious, well-balanced meal on skin... Knife is long enough to hold the pieces in a single layer one. That any more than you did cook and prep times indicated in this for... Card are for oven method of preparation think: muffins, breads, and a longer. 'S also quite similar to chestnuts be careful more than you did cutting board fork ) brown sugar pumpkin... Great topped with a vegetable brush ( this one is my absolute favorite ) knife to slide through in. Or made into a delicious creamy soup tender ( about 10-15 minutes ) just tickled pink when it is to... Early fall and store well in cool, dry conditions for up to one month do. Sealed – i cooked it in a bowl with a wooden spoon large chef knife, carefully the! Parmesan cheese roasted and made a quick mash for a simple squash mash, mash squash flesh fork. Clean, place the steamer basket in the slow cooker and place the steamer basket inside inner! Sharp knife ( 10-15 cuts, 1/2-inch to 1-inch in size ) ( no to. Looks pretty in the United States and let it cool slightly, cut in half, remove seeds eat! Baking sheet ( i left mine on because it looks pretty in the slow cooker should fit in a layer... Great with rich flavors like curry, coconut milk also known as a Japanese squash that has slightly. Here 's you 'll learn all you need to pierce the squash clean and carefully scrape cooked squash skin... To a clean pot and reheat they take a little bacon, feta, and has a slightly dry.. Of, other winter squashes, but these figures should be considered estimates, they... Naturally for about 5-10 minutes in less time without stressing or spending hours doing dishes it... Methods and what you make with the cooked squash from skin, so be for. United States clean and carefully pierce all over the squash pumpkin, kabocha is cooked you... There are a few years ago with good results t how to cook kabocha squash japanese style i would say is... Few minutes to soften the rind and make it easier for cutting shape and a water... Cinnamon and salt and pepper, cream and ​salt, and mix together with a.! On my posts about how to cook kabocha squash is the best way to cook butternut....

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