Home Cooking

Dealing with kabocha squash

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Dealing with kabocha squash

Japanecdote | Oct 17, 2010 04:59 PM

This week another teacher and I are doing a Halloween lesson with 6th graders in which they make pumpkin pancakes. We're using kabocha squash for the pumpkin. The recipe involves cutting the pumpkin into small cubes, microwaving it, and then squashing it into the pancake batter.
To keep our precious 12 year old babies from cutting off their fingers, we're going to do the cutting into cubes part ourselves before the lesson. The problem is that this means we'll have to cut 6 whole pumpkins into small pieces... and we learned when trying out the recipe that kabocha is extremely difficult to cut since it's so hard. Are there any suggestions for an easy way to get the small pieces we want, or a way to soften the squash?

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