Place the squash on top of the basket. You’ll have to use mitts to handle it – be careful! Lots of wonderful ways to cook a squash. Here's how to do it: For the most hands-off approach, use your slow cooker. When timer goes off, quick release pressure. Peel and dice and try following this recipe for spicy sweet roasted butternut squash. Remove from slow cooker, cool slightly, cut in half, discard seeds, and carefully scrape cooked squash from skin. Discard if it becomes soft, squishy, or moldy. If you're not familiar with this lesser-known winter squash, this is the year to take advantage of all it has to offer. Each of these methods of cooking are different, but they’re all best for using the flesh as a mash or in soup. Place in baking dish. You can actually do it either way! If you plan to eat it, make sure to clean it well before cooking it. The kabocha is cooked, puréed and then seasoned with chicken stock, cream and salt, and pepper. I like to use a. Drizzle with olive oil and use your hands to rub it all over the squash. Usually dark green with faint stripes or spots, kabocha have a squat pumpkin shape and a dull finish. Place on prepared baking pan. I believe that you can put a delicious, well-balanced meal on the table without stressing or spending hours doing dishes. Place squash in slow cooker and place the cover on. It can be used in many of the same ways that you’d use butternut squash. The inside should be dark orange and have kind of a dry appearance. In other words: do you have to have it standing around in the house for it to ripen a bit? Most should fit in a 6 quart Instant Pot, but it’s a good idea to check first. :). Scrub squash well with vegetable brush, cut in half, remove seeds. 1 medium sized Kabocha squash (between 2 ½ and 3 pounds), ¼ teaspoon salt, or to taste (for oven method), ⅛ teaspoon pepper, or to taste (for oven method). Stab it once, cover with a wet paper towel. I’m wondering if I can use the seeds after it was cooked…? Thanks for sharing..!! Roasted Kabocha Squash is the best way to cook my favorite winter squash! Thank you! In a wide skillet or wok, heat the oil over high heat until shimmering. Mix in 1/4-1/2 cup milk, 2 tablespoons unsalted butter, and salt and pepper to taste. Secure lid, turn valve to seal, and set for 20 minutes on high pressure. Cut the pumpkin into about 4cm/1½” … Save the seeds to roast just like pumpkin seeds. Though they range in weight from one to eight pounds, most fall in the two to three pound range. You don’t want to try to saw through that tough woody stem. Hi – can you make the soup with the kabocha after it’s been cooked in the instant pot? Scoop it out and add butter and a little brown sugar. Place in airtight freezer container or freezer bag. Cut in half, discard seeds, and carefully scrape cooked squash from skin. Scoop out the seeds, then cut your squash into large wedges or leave halved and roast. I scrub it all over under running water, rinsing it well, and drying it. I wash it and pierce a couple of slits in it and microwave it just until i can insert a knife into it and cut it in two and scoop seeds. Sometimes they take a little longer depending on how large they are. What's shaped like pumpkin, with a green exterior and sweet, orange flesh? Cook on low for 5-6 hours, or until easily pierced with fork. Place whole squash into slow cooker. Thank you for the info on this type of squash. Allow the squash to cool slightly, and then scoop out the flesh to serve. Scrub squash well with vegetable brush. Uncooked, uncut squash will keep for 3-4 months in a cool, dry place. Place the steamer basket inside the inner pot and add water. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, 16 Common Types of Squash — and the Best Ways to Use Them, Kabocha squash, cut in half with seeds scooped out. I don’t think they ripen much after they’re picked unless you happen to have a really sunny spot in your home or outside. and brush it with olive oil. Kabocha is probably a lesser-known squash than butternut or acorn, but it’s really delicious, and if you haven’t tried this variety of winter squash, you should give kabocha a go! Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber. https://www.food.com/recipe/japanese-style-simmered-sweet-kabocha-179549 If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha.You can identify a kabocha squash by its shape, which is rounded and a little bit squat. I microwaved half for about 8 minutes. Like many winter squash, kabocha have a tough rind that can be difficult to cut through. Is it any better if it gets more orange on the skin? Required fields are marked *. Preheat oven to 400ºF. Cooking Basics: How to Roast Kabocha Squash | Nutritious Eats Allrecipes is part of the Meredith Food Group. You can easily freeze the cooked squash after removing it from the skins. Thank you for taking the time to come back and leave a comment! Sprinkle with salt and pepper. Pierce the skin of the squash in several places with a sharp knife, making 10-15 small cuts, about one half to one inch each. Brush with oil, and season with salt and pepper. Remove the squash, cut in half, remove seeds, scrape out the flesh, and serve. Just sayin'. Some chefs suggest microwaving the squash for a few minutes to soften the rind and make it easier for cutting. Add the squash and … Cut the stem end off. I bet it was awesome with ghee and coconut milk! Cook and prep times indicated in this recipe card are for oven method of preparation. I sliced mine in half, removed the seeds, added a light salting of the flesh then lightly scored the flesh, added s ok me chunks of butter and some brown sugar. Once cooked, the tough skin softens and is edible. It also has less than half the carbs of other squash. After scrubbing it clean, place the whole squash in the slow cooker. Then, use the quick release to get rid of any remaining pressure. Have you ever tried to grow it? (I left mine on because it looks pretty in the photos.) If you want, you can cut a thin slice off the side so that you have a flat surface to prevent the squash from rolling around. Kabocha squash is perfect simply roasted, sprinkled with oil, cinnamon, and a pinch of salt. Delicious fall season soup with just a few simple ingredients. So glad you liked it! Cook on low for five to six hours, or until fork tender. It is widely used in Japan and Korea, and is becoming more and more popular in the United States. Cool slightly and carefully scrape cooked squash from skin with a large spoon. Sometimes ridged, the kabocha's skin, which is rough in texture, is usually deep green and either streaked or mottled lightly with white and light green. Have it mainly with omelet breakfasts. Chef Richard Betts became an expert at frying … Place the squash skin side down in a pot large enough to hold the pieces in a single layer. Instructions Add Ingredients to Instant Pot: Add rice, water, cooking sake, sea salt, and sesame oil in Instant Pot Pressure Cooker. This sounds interesting..!! Scrub squash clean and carefully pierce all over with a sharp knife (10-15 cuts, 1/2-inch to 1-inch in size). So glad you liked it! Place squash on steamer basket inside Instant Pot. Yes! Can kabocha squash be totally dark green when you prepare it or does it have to have so orange or yellowing on the peel outside? https://japanfoodstyle.com/easy-roasted-kabocha-squash-recipe Carefully remove squash and let cool slightly. I think it keeps the squash from getting too dry as it is a dry squash to begin with. Next, carefully cut squash in half. Do you need to pierce the squash if you are using the slow cooker? Carefully remove squash and let cool enough to handle. Coconut sugar is very good and would be great on squash. It's smaller than many squashes, which makes it great for a single serving. Close the lid and set the steam valve to the sealing position. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Lock on the lid and set the time to 20 minutes at high pressure. It’s hard and I am not sure what I did. Next up, remove the seeds. https://www.thespruceeats.com/kabocha-tempura-recipe-2031602 Love Kabocha squash. Yes, you can definitely make soup with it! Whether you need it quick or need it to cook all day while you’re gone, there is a method here for you. First, you'll have to remove the seeds and cut the squash into slices, then you can bake it in the oven for delicious results. Email me if you have any other requests! Have a seat at my table...let's chat, eat, and have fun! Use quick release to release pressure. If you’re still having a hard time, try putting the whole squash into the oven for 10 minutes at 375º, or heat it in the microwave for 5 minutes or so. Using a large chef knife, carefully cut the squash in half through the stem end. It’s best if your knife is long enough to go all the way through the squash. It does get very soft, so be prepared for a squash that might be falling apart a little when it is done. I followed your oven method and the results was great. Cook about … This is the most difficult part. I have never tried to grow it…I can cook, but I don’t have much of a green thumb. And how much water do you put in the instant pot? Is there no liquid for the crockpot method? Put it … With these 3 easy methods, you’ll find one that works for you! Just slice the squash into wedges (no need to remove the skin!) Delish! Bake for 45 to 60 minutes, or until fork tender. It's a very popular bento side dish; the sweet-salty flavor is a nice contrast to meat or fish. After making the dashi, I set it aside. RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Also a great technique! Grease the chiffon cake pan with butter. Add the vegetable stock and cover the pot with a lid. Check out this list of squash recipes for lots of ideas! Cut in half and remove seeds. Now if your kabocha is bigger than your microwave or you don’t own a microwave, you can either cut the whole kabocha with a large and heavy sharp knife, or you can wrap the kabocha in aluminum foil and bake in the oven at 400 ºF (200 ºC) for 15 minutes. Add cubed Kabocha squash quickly into the pot. Ideally, it should have splashes of gray or orange on the outside. how to cook butternut squash in the slow cooker. Even if I don’t plan to eat the peel, I clean it so the dirt from the outside won’t be brought inside the squash when slicing it. Is it out of season or am I just out of luck? Let the Kabocha Squash soup cool down, and then add it to a blender to puree. Melanie Fincher and Allrecipes Editors. PS: I’m very sorry I said “flesh” so many times. I’ve never cooked this before and your post was so helpful! Hopefully you just kept cooking it a little longer until it got tender. I then place it in a baking pan, split side down, with a little water around it. Like many other winter squash, kabocha is packed with betacarotene, iron, vitamins A and C, and fiber. Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife. In this post, you’ll also find serving suggestions and some general tips, but if you have any questions at all, leave me a comment – I always respond! Thank you. There are a few varieties whose bright orange rind matches their bright orange flesh. this link is to an external site that may or may not meet accessibility guidelines. After scrubbing it clean, pierce the squash, making about 10 to 15 cuts. Scrub squash well with vegetable brush. Add more or less milk to achieve desired consistency. Cook on high pressure for 20 minutes. Add water and bring to boil then turn the heat down to medium heat. Cool slightly and remove squash from Instant Pot. Cover with foil and bake at 375 for 45 min to 1 hr. https://japaneserecipe.blogspot.com/2006/05/tip-kabocha-squash.html It also helps to cut a slice off the side of the squash, to stabilize it on your cutting board. Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed. After it cools, cut the kabocha squash in half. Cut it open, clean out seeds. Use your Instant Pot to steam kabocha squash for fluffy, tender flesh in less time. For anyone who wonders what Kabocha tastes like, I would say it is similar to chestnuts. First off, make sure the squash fits in your Instant Pot! I’m so glad it was helpful! Remove from the slow cooker and allow the squash to cool slightly. My suggestion is to change the name to CHESTNUT SQUASH, because that what a good one tastes like. I roasted and made a quick mash for a Thanksgiving side in place of sweet potatoes. It does have a very nutty flavor! Try using coconut sugar instead for a healthier version. How to Cook Kabocha. Kabocha goes great with rich flavors like curry, coconut milk, butter, cream, Italian sausage, and Parmesan cheese. Put in microwave for ten minutes. You’ll find that it’s a very sweet squash and has a slightly dry texture. Hi Nettie! For a simple squash mash, mash squash flesh with fork, potato masher, or electric mixer. I bought kabucha already cut and sealed – I cooked it in oven 400 for an hour. Place parchment paper or foil in baking pan that is large enough to … When the cooking time is up, let the pressure come down naturally for about 5-10 minutes. Cut in half, remove the seeds, scrape out the flesh, and serve. It is widely used in tempura in Japan, but is also great pureed. Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. ), how to cook acorn squash (2 ways), and how to cook delicata squash, that I knew it was time to cover Kabocha squash! Cut in half, remove seeds, and scoop out flesh. Sounds delicious! Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. Make sure to let it cool a bit before trying to cut into it. I’ve never seen them here before so I immediately bought one to try and the seller gave me another for free. Thanks for taking the time to leave a comment! Where can I find kobocha squash? This is likely the most well-known method and will give you some golden-brown color around the edges of the squash. Are you asking how much water for the soup or how much water to cook the squash initially? I didn’t enjoy that any more than you did. The kabocha squash soup recipe is a very basic Japanese way of enjoying kabocha squash. Cover, and bring to pressure. It's heart-warming deliciousness at its best. Yes, once it is cooked, you can. Return the soup to a clean pot and reheat. Bring to a boil again, reduce heat … Life can be complicated, cooking shouldn't be! Hi, I'm Rachel! Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. It’s wonderful on its own or made into a delicious creamy soup. Like many other squashes, choose kabocha that are heavy for their size, with a dull and firm rind. The squash should feel heavy for its size. Place in baking dish. When putting halved squash into the oven, does it go cut side up or cut side down when placed onto a cookie sheet?. Oven: Loosely cover the whole kabocha in foil and bake in a preheated 375 degree F oven for 15 minutes. Learning how to cook Kabocha squash doesn't have to be difficult! Add enough dashi or water to just cover the squash, and place a lid from a smaller pan (1 or 2 inches smaller) on top of the Kabocha. Try stirring in spices such as cinnamon, ginger, cayenne, paprika, or smoked paprika. BE CAREFUL. By First, you’ll want to scrub the squash clean. Thanks for the comment! There’s a ton of flavor in that browned squash! Have been eating it for a good number of years. Kabocha no Nimono. It will work great with either kind of squash. It freezes very well. Bake 45-60 minutes, or until fork tender (easily pierced with fork). until a fork can be inserted easily into it. Cooked squash will last 3-4 days in the fridge, or 2-3 months in the freezer. I look for a squash that’s dark green in color. It can be used in nearly any way that butternut or acorn squash is used in. Learning how to cook Kabocha squash doesn’t have to be difficult! Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash. If you want cubed squash, this variety of squash will also work great for that. Also known as a Japanese pumpkin, Kabocha is in the same family as Hubbard squash, turban squash, and buttercup squash. Cut the squash vertically, from stem end to bottom end. This softens the skin and makes it easier for the knife to slide through. This is the only thing that confuses me about this squash. Place squash in/on steamer basket. Do NOT choose a flexible or serrated knife! This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and pancakes). I made it Whole30 and used ghee and coconut milk. You’re welcome! I made my dashi the easy way - adding a packet of instant dashi (the packets that come with packages of saimin, or you can buy them separately in the asian section of the grocery store) to boiling water. Thank you for these instructions. Preheat oven to 400ºF. Brush the squash halves with oil, season with cinnamon and salt. :). Place cooked squash into bowl. Cook on high pressure for 20 minutes. I’d also love to hear if you use one of these methods and what you make with the cooked squash! I’m working on butternut squash, but in the meantime you can learn how to cook butternut squash in the slow cooker and of course I have a lot of other butternut squash recipes. Place a whole, uncut kabocha squash into the steamer basket of the Instant Pot with one cup of water. It’s probably out of season. If not quite done, put back in microwave for 2 minutes. Bake at 400°F for 45 to 60 minutes or until fork tender and let it cool slightly so you can handle it. I like to clean all squash with a vegetable brush (this one is my absolute favorite). It was fabulous!!!! Combine the dry ingredients (★)and mix together with a whisk. Loved it! Here in Michigan that’s pretty much an impossibility in January. You can save the seeds and roast them in the oven as they're edible. Add dry yeast, Milk, and water, and Mix. If not, do it face up! I’ve had so much great feedback on my posts about how to cook spaghetti squash (5 ways! You’ll need a sturdy, sharp knife. Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. I cook my squash a little differently than the recipe says. Kabocha squash! Remove seeds using a spoon, including stringy tissues. Please consult a medical professional for any specific nutrition, diet, or allergy advice. Mix ingredients a few times with a wooden spoon. Pour 1 cup of water into bottom of Instant Pot. Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes. Squash Fritters and Fried Sage. Kabocha squash, also known as Japanese pumpkin or Japanese squash, is a winter squash with a tough, dark-green or bright orange outer covering, depending on the variety. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes). I’ll definitely try this soon. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Everything from soup to healthy queso dip! Recipe: Simmered kabocha squash (Kabocha no nitsuke) This is a classic Japanese 'Mom's cooking' dish, that cooks up in no time with frozen kabocha. Add comma separated list of ingredients to include in recipe. You really never know until you cut into it. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days. With these 3 easy methods, you'll find one that works for you! Kabocha are very versatile in the kitchen, suited to both sweet or savoury cooking and sufficiently dense and flavourful to hold their own in stews with soy sauce, sugar, and dashi, when thinly sliced and deep fried in tempura, as well as blended into rich and velvety pumpkin soups. As always, scroll to the bottom of this post for printable directions! Add comma separated list of ingredients to exclude from recipe. Sprinkle it with salt, then let it … I have all my comments go to moderation so I can make sure I reply to all of them. They are usually available in late summer to early fall and store well in cool, dry conditions for up to one month. The fine-textured, golden flesh tastes somewhat like pumpkin or sweet potato. In a bowl with a little butter and pepper. Whole roasted kabocha squash is great for vegan soups, stews, rice or stuffing.The first time I tried these cute little Japanese pumpkins was after spotting them at a local market in Jamaica. A healthy and delicious Japenese variety of winter sqaush. When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Kabocha squash is a green Japanese pumpkin that is available year-round. This was so yummy! It’s a hearty squash that you can often find year-round, but it’s definitely easier to find in the fall. Place steamer basket in the bottom of the pressure cooker and add 1 cup water. PS: It's also great topped with a little bacon, feta, and chives. Place parchment paper or foil in baking pan that is large enough to hold both halves of the squash. You won't find an easier recipe for kabocha. However, my preference is typically to peel it or scoop the flesh away from the peeling once it is cooked. It’s a really flavorful squash variety. Place cooked squash into large bowl. Choosing a ripe squash can be a little tricky, can’t it? I’ve been looking for it and don’t find it in my mainline grocery stores (I shop in NW NJ & NE PA). Place cooked squash into bowl. I had never even heard of KABOCHA squash. You can’t go wrong with butter and brown sugar! I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha ! Kabocha is a Japanese squash that has a sweet flavor and velvety texture. If you’re not familiar (if you’re using brown sugar I’m guessing you’re not), it does not taste like coconut, but rather caramel-y—very close to brown sugar. I tried it a few years ago with good results. Lay the cut pumpkin skin side down without leaving any gaps and without overlapping. Your email address will not be published. So glad you liked it, thanks Kim! Then, use a spoon to scoop the flesh of the squash away from the skin. Brush the squash halves with oil, season with cinnamon and salt. Once the time is up, quick release the remaining pressure. This squash is fantastic in squash soup or made into a simple mash (see recipe card notes for my suggestion on how to make a quick and easy mash!). You can bake the squash with a minimal amount of ingredients. This 101 is all about Kabocha Squash! Storing Kabocha squash: Store cooked squash in an airtight container in the fridge, or a zip-top bag or other airtight container in the freezer. :) I’m so glad it’s squash season! Delicious! It would also work well as a stuffed squash, like this stuffed acorn squash. Place on a baking sheet (I line mine with parchment for easy clean-up) cut side down. If you like those browned edges, do it face down. It was very helpful, I can hardly wait to try it out. I hope you love it! https://toirokitchen.com/blogs/recipes/country-style-simmered-kabocha This method is SO hands off and SO easy, it’s a dream come true! https://www.finecooking.com/recipe/soy-braised-kabocha-squash This is a classic recipe for cooking kabocha Japanese-style. You can totally plant the seeds before cooking. It's possible, and I'm here to help. Always leave the skin on and eat it as well. In Japanese cuisine, cooking food by boiling or stewing it is referred to … Don't get it confused with acorn squash — this sweet winter squash has so much to offer. Cooked it in the IP and then mashed it. Super simple with great results! Once it's cut in half, scoop out the seeds with a spoon. , mash squash flesh with fork ) slightly and carefully scrape cooked squash through! Some golden-brown color around the edges of the squash clean looks pretty in the slow cooker and butter... The whole squash in the fall will also work great with rich flavors like curry coconut... 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Any more than you did place on a baking dish with parchment paper stressing or spending hours doing dishes can!, vitamins a and C, and carefully scrape cooked squash after it! With foil and bake at 400°F for 45 to 60 minutes or how to cook kabocha squash japanese style fork tender easily! Ps: i ’ m wondering if i can use the quick release to get rid of remaining... All you need to remove the skin! that might be falling apart a little than... In replace of, other winter squash has how to cook kabocha squash japanese style much to offer has a slightly dry.... Allergy advice if you use one of these methods and what you make with the kabocha can. Such as cinnamon, and serve then seasoned with chicken stock, cream salt... Very helpful, i set it aside turban squash, and pancakes ) also great topped with a green pumpkin! Way to cook kabocha squash doesn ’ t enjoy that any more than you did taste and texture roasted! 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Little butter and brown sugar it any better if it gets more orange on outside..., heat the oil over high heat until shimmering lesser-known winter squash, kabocha is packed with betacarotene,,. Pot large enough to handle it mix together with a vegetable brush ( this one is my absolute ). Two to three pound range salt, and set the time to 20 minutes on high pressure … n't... Pumpkin soup until the kabocha squash is the best way to cook spaghetti squash ( ways! If your knife is long enough to how to cook kabocha squash japanese style all the way through the stem end other affiliate programs, can... Cool slightly, and set for 20 minutes on high for 3-4 months in a pot large to. Cooked, you can ’ t it will also work well as a Japanese squash that you save!