Winter squash known as kabocha is a staple in Japanese cooking. It also goes by the name “Japanese pumpkin,” and it tastes nutty and sweet. In addition to potassium and fiber, kabocha squash is a fantastic source of vitamins A and C. It is a healthy meal choice because it is minimal in calories and fat. This post will go through kabocha squash preparation and how to prepare kabocha squash..
How To Prepare Kabocha Squash
Preparing Kabocha Squash:
The first step in preparing kabocha squash is to wash it thoroughly. Kabocha squash has a hard outer skin that is difficult to cut through, so it is important to use a sharp knife. To make it easier to cut, place the kabocha squash in the microwave for 2-3 minutes. This will soften the outer skin and make it easier to cut.
After that, split the kabocha squash in half and utilize a spoon to scoop out the seeds and stringy pulp. The seeds can be tossed or roasted and consumed as a snack. Cut the squash into tiny pieces after removing the seeds and pulp.
Cooking Kabocha Squash:
Kabocha squash may be prepared in a number of ways, including baking, steaming, and boiling. The most often used technique is baking it.
Set the oven to 375°F before baking the kabocha squash. Olive oil should be brushed on a baking sheet with the chunks of kabocha squash. Add salt and pepper, then stir to coat. Bake the squash for 30 to 40 min, or until it is soft and gently browned.
|Also read: How to Cook Sweet Dumpling Squash|
Steaming is another great way to cook kabocha squash. To steam kabocha squash:
- Fill a pot with about an inch of water and place a steamer basket inside.
- Add the kabocha squash pieces to the steamer basket and cover the pot.
- Steam for 10-15 minutes or until the squash is tender.
Boiling is a quick and easy way to cook kabocha squash. Add the pieces to a pot of boiling water to boil kabocha squash and cook for 10-15 minutes or until the squash is tender.
Using Kabocha Squash in Recipes
Kabocha squash can be used in a variety of recipes, both savory and sweet. One popular Japanese dish is kabocha no nimono, which is a simmered dish of kabocha squash in a soy sauce-based broth. Kabocha squash can also be used in soups, stews, curries, and stir-fries.
In addition to savory dishes, kabocha squash can be used in sweet dishes as well. Kabocha squash can be used in pies, cakes, and muffins. It can also be roasted and used as a topping for yogurt or oatmeal.
How Do You Soften Kabocha Squash Before Cutting?
To soften kabocha squash before cutting, you can use a microwave. Here’s how:
- Wash the kabocha squash thoroughly.
- Use a sharp knife to make several shallow cuts around the squash to allow steam to escape.
- Put the squash in a dish that can be microwaved and cook it there for two to three minutes on high.
- Before cutting, gently remove the squash from the oven and let it cool for a few mins.
The microwave will help soften the outer skin of the kabocha squash, making it easier to cut through. However, be careful when handling the squash, as it may still be hot.
A nutritious and adaptable food, kabocha squash may be utilized in many different dishes. It’s crucial to wash the kabocha squash properly and chop it with a sharp knife while cooking it. There are many different methods to prepare kabocha squash, including baking, steaming, and boiling. It can be used in both savory and sweet dishes, making it a versatile ingredient that can be enjoyed in many different ways.
Can you eat the skin of kabocha squash?
Yes, you can eat the skin of kabocha squash. However, it is important to wash it thoroughly and remove any dirt or debris before cooking.
How do you know when kabocha squash is ripe?
A ripe kabocha squash should have a hard, dry stem and a deep, rich color. The skin should also be firm and free of any soft spots or blemishes.
How do you store kabocha squash?
Kabocha squash should be stored in a cool, dry place, such as a pantry or root cellar. It can last for several weeks if stored properly. Once cut, kabocha squash should be wrapped tightly in plastic wrap and refrigerated for up to a week.