Best Pick - 5 Ways to Serve Kabocha Squash

Best Pick - 5 Ways to Serve Kabocha Squash
Posted September 16, 2015

Kabocha is a thick-skinned green-skinned (or red-orange) pumpkin-shaped squash that ranges in diameter from 8 to 12 inches with an average weight of 3 to 4 pounds. Inside is a semi-firm, dense golden flesh that has a rich, sweet flavor. The flavor is similar to pumpkin or a sweet potato. It can be baked, braised, pureed, stuffed, or steamed to be served as a side dish or as a base for soups, cakes, and pies. When baking or roasting, make sure you have about 1 to 1-1/2 pounds per serving.

  1. Roasted Kabocha:  Preheat oven to 400°F.  Peel and cut squash.  Cut into 2-inch cubes.  Toss will olive oil.  Add salt and pepper, to taste.  Place on baking sheet and cook for 15 minutes and stir.  Cook 15 minutes, stir and toss.  Sprinkle with a bit of brown sugar. Cook another 10 to 15 minutes. Serve hot.
  2. Kabocha Soup: Bake one kabocha as directed above, cool, peel, then puree in a blender. Add 2 cups vegetable stock, 1/2 teaspoon salt, and a pinch of pepper. Reheat and serve with a topping of chopped chives and a dollop of sour cream.
  3. Warm Kabocha Kale Salad: Saute peeled and cubed kabocha with a touch of olive oil, salt and pepper. Add kale and cook until slightly wilted. Serve warm.
  4. Stuffed Kabocha: Cut squash in half, scoop out seeds. Place on cookie sheet. Roast at 400°F for 30 minutes. Remove from oven and stuff with mixture of cooked brown rice, chopped and cooked mushrooms and onion, pinch of curry powder and some golden raisins. Cook for another 15 minutes. Serve hot.
  5. Kabocha Pasta Toss: Roast kabocha as above but only until just slightly soft. Cook any kind of pasta according to package directions. Drain, toss in cubed kabocha, cooked spinach leaves, chopped fresh tomato, salt, pepper, minced garlic, and some grated Parmesan cheese.

Please note: Be very careful when cutting open a winter squash such as kabocha. The skin is very hard and can slip while you're cutting. Place a cutting board on a dish towel to keep board from slipping. You might have to use a mallet or hammer to start the cutting process. Safety first!

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