The wider apart your vertical cuts are, the bigger the cubes of squash you'll get. Japanese moms would make sure their kids eat it, and no excuse is acceptable. I usually start by cutting it in half. Wrap the portion of cut squash with plastic wrap tightly without air. Click here for the roasted vegetable recipe. Remove from the oven and allow it to cool completely before cutting it in half. It's important to note here that Kabocha squash peel is entirely edible and very good for you, it contains fiber and just under the skin is lots of nutrition, so it's a bit of a pity to peel it. 7 pounds), and I will show you how to cut this beautiful vegetable into quarters in this section. But if you want that perfect orange for your desserts or don't like the texture, then it's better to peel it. Steaming – Steam diced kabocha squash (with skin on), remove the rind, mash the flesh, and shape into this delicious Kabocha Croquettes (Japanese Pumpkin Korokke).
Please use it carefully so that you don't hurt yourself. You'll want the meat of the kabocha to remain raw to prepare it for a variety of recipes. Our blog is just bursting with marvelous fruit and veg articles so do explore it and you'll learn so much about selecting, prepping, cutting, and serving these healthful goodies at home! Check the stem first. How to Cut this Squash. Storage: A whole kabocha - You can store it at room temperature for 2 to 3 months in a cool and dark place. Rinse it under cold water until cool enough to handle. Kabocha squash is versatile and lends itself to so many dishes, it's used with great imagination particularly in Asian cuisines. Similar to other firm squash like butternut, you will need a very sharp knife and to be careful when cutting the squash. Kabocha squash, or Japanese pumpkin, is a type of winter squash and is a staple in Japanese cooking. Let's say it won't happen unless you microwave it for like 10 minutes, which I've never done before. Cut the squash in half and scoop out the seeds.
How to find the best kabocha. Bring a large pot of water to a boil and put on oven mitts. The pumpkin is sliced thin and cooked until brown on the edges. Say hello to beautifully roasted kabocha squash! Up to 2 to 3 days in the refrigerator. It might even be more loved than my oven roasted kabocha squash! Once the squash is nicely colored and very slightly crisp, you can serve as is as a side dish or enjoy it with a dipping sauce as a healthy part of your Asia inspired meal! Use a long-handled strainer to remove the kabocha from the boiling water. It will last for 2 to 3 weeks in the freezer. The smaller cubes cook quickly in stews and stir-frys. Miso Coconut Butternut Squash Soup. Cut in half crosswise to make it sit flat. Kabocha is grown year-round, but they are best in the late summer to late fall. First, lay the pumpkin on its side and slice off a thin layer from the bottom.
Now that you've got two flattened ends on which to balance the squash, you can secure it on the board and cut it safely. An inch and a half off each end should be fine. I added some fun sweet and nutty flavors to make this dish a little different and add a whole lot of flavor! This shape is the easiest and quickest way to cut. Deep-frying – Dip your kabocha slices (with skin on) in tempura batter and deep fry to golden crisp kabocha tempura!
Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and bright vivid orange flesh. Sprinkle the roasted squash slices with cilantro and sesame seeds. If the whole squash is too big for your microwave, cut it in half and do each half separately. Remove the seeds (these can be toasted like pumpkin seeds! ) Step 1: Pick your knife.
I am not good at cutting a whole kabocha squash, so here's a few tips. If you aren't able to find Japanese kabocha squash for this recipe, try to use Mexican pumpkin for the replacement. It's even sweeter than butternut squash! Also, if you made the recipe, please leave a star rating below!
Bring joy into your life and share it with loved ones. Step 7: (Optional) Although the skin is edible if you want to get rid of it, lay each wedge down on its side, and cut the skin off. Take it from its large, awkward natural state to a nice ready-to-cook state. The green outer skin may look deceptively hard, but it is edible. And choose ones that feel heavy for their size (usually about 2-4 lbs).