It instantly became a favorite of mine for its special flavor, texture, and versatility, and I love finding new ways to incorporate it into my recipes.Īlthough kabocha is fairly common now, I come across people all the time that have never tried it. Ingredients tablespoons vegetable oil, such as canola or peanut cups cubed kabocha squash, skin off or on (from 1 squash, 2 to 3 pounds) see note cup thinly. My instructor did an amazing job of exposing my class to a wide variety of produce, and I’ll never forget the first time I tasted this wonderful squash.
It has a taste and texture similar to pumpkin and. Remove from the heat and leave to cool, covered, so that the squash continues to absorb the cooking liquid as it cools. Leave for around 20-30 minutes until the squash is tender to a knifepoint. Cover and reduce the heat so that the liquid simmers. Cut in half and remove seeds and inner strands of the squash. Once it has boiled, turn the heat down to low, and add soy sauce. Add sugar, sake, and mirin and bring them to boil over medium heat. Each variety is special in its own right, and while it’s hard to choose a favorite, kabocha squash is at the top of my list.īefore I went to cooking school, I had no idea what it was. Kabocha squash is a Japanese variety of winter squash, also known as Japanese pumpkin or golden squash. Add the soy, sake and sugar to the pan and swirl the pan gently to mix. Cook about 20 minutes or until the kabocha becomes soft. Take the skin off one half and leave the other half on making sure the skin is scrubbed clean. Here are 12 ways to cook with kabocha squash.
But it's just as delicious when roasted with salt and olive oil. It adds a subtle sweetness to warm, comforting recipes like soups, curries, and gnocchi. This time of year is my absolute favorite, and winter squash is one of the reasons why. 1 pound kabocha squash For the broth: 1 tablespoon sugar 2 cups dashi broth (or 1 teaspoon dashi powder dissolve in 2 cups water) 1 1/2 tablespoon light soy sauce 2 teaspoons mirin Instructions Cut the squash in half and scoop out the seeds. A winter squash, kabocha (aka Japanese squash) tastes similar to sweet potato or sugar pie pumpkin.
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