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Home Cooking

Kobocha squash and its texture


Home Cooking 22

Kobocha squash and its texture

OnceUponABite | Apr 9, 2007 12:48 PM

I bought a kobocha squash this weekend. I know it's not really winter or squash season anymore, but I felt like having some and they seemed pretty good from the Asian market that I purchased from.

I peeled, cubed and oven roasted the squash until they are soft and carmalized. I thought I either make them into soup or some sort of vegetable lasgna.

But when I tasted the squash, instead of being squash-like, they were very starchy and potato-like. I have never bought kobocha squash before, so I'm not sure if that's how they are suppose to be. I mash them up and found it to be extremely dry and overall grainy.

So I thought maybe I can doctor it up, so I added cream, stock, butter, curry powder and some sugar. You know what I have afterwards? A big pile of starchy grainy squash puree.

I'd feel wasteful to throw them away, but I don't think I can eat this big pile of starchy baby food. So what can I do? Then again, should I "throw good money after bad" by adding more ingridents to it?

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