Kabocha Squash

Kabocha is a winter squash with a dense, sweet flesh. Unlike other winter squashes, its peel is edible. You can remove some or all of the peel, but you don’t need to, as once the squash is cooked, the peel is tender enough to eat.

Here are a few great ways to prepare kabocha squash:

torty likes to keep it very simple: Cut the squash in half, scoop out the seeds, cover with parchment or wax paper and microwave until tender. Scoop out the flesh and sprinkle with a good crunchy salt to offset the sweetness.

jjb75 slices it into thin wedges and sautees it with sweet yellow onion and rosemary.

tomaneng makes a hearty, flavorful soup with kabocha that he says is delicious right away, as well as for several days as the flavors intensify over time: Wash the squash and peel off any white bumpy parts. Cut it in half, scoop out the seeds and cut into chunks. Place the chunks in a pot and pour in water to almost cover. Add a good amount of soy sauce (at least 1/2 cup, depending on size of squash), lots of thickly sliced fresh ginger, and if you like, one cut up onion. Bring it to a boil and simmer it until squash is tender. Take out or leave in the ginger as you like.

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