Kabocha squash goes by a couple of different names. People also know it as Japanese pumpkin or Japanese squash. Whichever name it goes by, kabocha squash is a delicious treat. A lot of people will tell you that it tastes like pumpkin or sweet potato. You’re also getting a wide range of nutrients, including potassium and fiber.
When it comes to enjoying kabocha squash, anyone who has eaten it before will tell you that it’s best to cook it in the oven. Thankfully, this is an extremely simple process.
Cooking Kabocha Squash
You can enjoy kabocha squash fresh from the oven. You can also use it to make a pie, a soup, or just about anything else you can imagine.
However you choose to eat it, here’s everything you need to know about how to cook a kabocha squash:
• You’ll begin by choosing your kabocha squash. You want something that features a hardened rind and a firm stem. Soft squashes aren’t going to be as ripe as you need them to be. Squash that is mushy and/or bruised is likely going to be far too old.
• Have your oven pre-heated to four hundred degrees.
• Using your vegetable brush, scrub the kabocha squash under water that is both cool and consistently running.
• After cutting your kabocha squash in half with a strong, steady knife, remove all the seed and fiber bits. After that, have the squash sliced up into serving portions.
• After you’ve placed the squash in a baking pan (have the cut side facing up), slather the squash with oil or melted butter.
• You only need to have your squash baking for twenty to thirty minutes, or until the squash has become golden brown.
• There are a number of ways you can serve and enjoy your kabocha squash. Some people love to enjoy their kabocha squash straight out of the oven, as is. Others like to add a couple of teaspoons of brown sugar. Some people put half a teaspoon of cinnamon atop their kabocha squash, adding just a touch of ginger or nutmeg to the top. There are even a few people out there who will tell you that nothing is more enjoyable on their kabocha squash than parmesan cheese,
Kabocha squash lends itself well to a versatile meal. There are tons of things you can do to enhance the flavor of your squash. There are a number of ideas that aren’t even included here. Or you can eat it as is.