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Kabocha squash
Looking for recipes for kabocha squash. I was gifted four giant ones. Luckily, I was able to give two away. One makes quite a bit of squash, so I roasted it, then peeled and mashed it, and froze a lot. I have a container that I'll turn into a creamy soup. This variety is a lot dryer than other squashes I've used. Thought I'd try some bread using my pumpkin bread recipe. If you have any suggestions for something different and not too fattening, I'd love it.
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Probably use the same as pumpkin. I had to google what they looked like, and there was an entry of ways to use them.
Marcia |
Likewise, Mr. Google is my friend when left to wonderment about different fruits/veggies!
TBH my experience has been that there really is not much difference from one squash type to the other for usage/recipes, despite all the claims of differences that are made! Kabocha is a winter squash, thus the dryer sense. Therefore, if you have a favourite use for the other winters, then kabocha will probably do fine. Bon Appetit! |
You can use Kabocha basically the same as any hard yellow squash. You can use them instead of pumpkin and they store (whole) better than pumpkin!
If you just want to use the flesh, typically easiest to just microwave. There are different ways, I prefer to scoop out the seeds and guts first, poke with a fork, wrap in plastic and just cook 3 or so minutes at a time until I get where I want to be... For something very different, the vegan Vietnamese place we go to does a version of this soup using Kabocha: https://www.youtube.com/watch?v=mM61C0hCxlc |
That is about the most common squash around here. I am a squash purist....tee hee....my favorite way to cook it is just to cut in half or quarters depending on how big....scoop out the seeds and strings....wrap it in foil, roast it along with my chicken or roast or whatever I am cooking....I just then eat it plain...yep...a little butter if it is dry or just plain.....then the next day I may scoop out the pulp and mash it a bit, nuke in the microwave, add a little butter and salt and nummy....if I am really energetic....I will slice it and sautee it in a little butter until crisp on the edges...nummy.
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Originally Posted by sewingpup
(Post 8423836)
That is about the most common squash around here. I am a squash purist....tee hee....my favorite way to cook it is just to cut in half or quarters depending on how big....scoop out the seeds and strings....wrap it in foil, roast it along with my chicken or roast or whatever I am cooking....I just then eat it plain...yep...a little butter if it is dry or just plain.....then the next day I may scoop out the pulp and mash it a bit, nuke in the microwave, add a little butter and salt and nummy....if I am really energetic....I will slice it and sautee it in a little butter until crisp on the edges...nummy.
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