I roasted them in the oven below 350°F, turned off the oven early, and let the squash sit. Fill a Dutch oven with about an inch of water, then place a steamer basket in the pot. Bake for 45 to 60 minutes, or until fork tender. Kabocha squash tastes like a cross between acorn squash and sweet potato but has a fluffier texture when cooked. For example, tempura is a popular way to cook kabocha. The tough green skin turns deep amber once fully ripe, and will soften as it cooks. Kabocha tend to keep its shape even if it's simmered. Steam It. Kabocha squash is a green Japanese pumpkin that is available year-round. Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. The skin is also full of fiber. 1. Bake for 45 to 60 minutes, or until fork tender. Using a spoon, scoop the seeds out. Some chefs suggest microwaving the squash for a few minutes to soften the rind and make it easier for cutting. First things first, choose a kabocha squash that seems heavy for its size. This makes great dinner main dish or vegetable side is ready in just 20 minutes of baking time. Select the ones that have a firm, deep-colored green rind. The squash is ready when it can be pierced with a fork. You can use kabocha squash much like butternut in soups and stews, baked goods and breakfast items. ! April is a food and travel lover, wine enthusiast, ice cream obsessed and the vision behind the blog, Food n' Focus. Toss the squash in olive oil or coconut oil, season lightly with salt and then sprinkle with cinnamon. Lock on the lid and set the time to 20 minutes at high pressure. Try kabocha squash instead of butternut in this easy squash bisque recipe. Steam kabocha : Cut kabocha into small pieces and steam them in a pot for about 10mins Make a dough : Transfer the kabocha to a bowl, add potato starch, and mash to make a dough Make a round shape : Grab a piece of dough, roll it, and press it with your palm to form a shape Pan fry : Heat a frying pan over medium heat, pour some oil, place the kabocha … Kabocha squash is perfect simply roasted, sprinkled with oil, cinnamon, and a pinch of salt. Line a baking sheet in foil. Here's how to do it: For the most hands-off approach, use your slow cooker. Use your Instant Pot to steam kabocha squash for fluffy, tender flesh in less time. Though they range in weight from one to eight pounds, most fall in the two to three pound range. Place cutting board on a … © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, 16 Common Types of Squash — and the Best Ways to Use Them, Kabocha squash, cut in half with seeds scooped out. It's smaller than many squashes, which makes it great for a single serving. List of related literature: Peel and seed any medium-sized winter squash like acorn, butternut, kabocha, or turban and cut into 1to 2-inch cubes (about 2 cups); toss in a bit of olive oil to coat and roast on a baking sheet in a 375°F oven until tender and caramelized. You’ll also want to find one that’s heavy for its size, about 2-4 pounds. I love to make Roasted Kabocha Squash Crescent Moons. Cover, then cook over medium-high heat for 15 minutes. Kabocha goes great with rich flavors like curry, coconut milk, butter, cream, Italian sausage, and Parmesan cheese. Brush the squash halves with oil, season with cinnamon and salt. They are usually available in late summer to early fall and store well in cool, dry conditions for up to one month. This video tutorial is helpful. 2. After reading about Kabocha’s sweet flavor and nutritional benefits in our “What is Kabocha?” background guide, you might be wondering how to prepare it and use it in your home cooking. Using a large chef knife, carefully cut the squash in half through the stem end. This tempura may be served simply with a sprinkling of sea salt, or it may be dipped into a tempura sauce. It’s shaped like a lumpy, dark green pumpkin and has bright yellow-orange flesh on the inside. How to Cook Kabocha 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. Place in a baking dish and cook at 400 degrees for 20 minutes. Cooking it slightly in the microwave will soften the flesh and allow a knife to easily slice through. By Trim the top and bottom off of the squash, then cut in half. These two alternatives both have similarly edibl… Usually dark green with faint stripes or spots, kabocha have a squat pumpkin shape and a dull finish. Cooked squash will last in the refrigerator for 3-4 days. Place all the chunks of squash into the bowl and toss them around until fully covered with the seasoned oil. And that is it!!! Bake the squash for 10-15 minutes then remove it from the oven, cut and roast. Then, use the quick release to get rid of any remaining pressure. Remove from oven and cool until easy to handle. Save the seeds to roast just like pumpkin seeds. What's shaped like pumpkin, with a green exterior and sweet, orange flesh? Cut in half, remove the seeds, scrape out the flesh, and serve. And he says kabocha squash tempura is his favorite form of tempura, so get creative! Cut kabocha into thin slices to make tempura. It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe calling for the latter. Like many other winter squash, kabocha is packed with betacarotene, iron, vitamins A and C, and fiber. Add comma separated list of ingredients to include in recipe. Bumps or blemishes on the skin are fine but avoid kabocha with soft spots or mold. If the squash you have is green but looks more like an acorn squash, it may be a buttercup squash. Remove seeds and cut Kabocha into 3" square pieces. Kabocha squash can be roasted or steamed and used just like, or in replace of, other winter squashes. Discover more squash recipes and cooking tips. Wash and dry your kabocha squash, then place it (whole) in a 400F oven on a lined baking sheet for 18-20 minutes. To roast the kabocha squash, preheat the oven to 400° F. Line a baking sheet with foil and cut the squash in half lengthwise. Also, simmering is a common way. Choose the ones that feel heavy for their size, they’re usually about 2-3 lbs. Add comma separated list of ingredients to exclude from recipe. No gift befits the food-obsessed people in your life like a cookbook. You can use the roasted kabocha as a topping on salads, puree it for soup or serve as a side dish. Pour about ¼ of an inch of water in the bottom of the pan and roast the squash in a 350-degree oven until tender. Chef Keoni Chang shows us how to cut and prepare a Kabocha Pumpkin. Remove the squash, cut in half, remove seeds, scrape out the flesh, and serve. Close the lid and set the steam valve to the sealing position. Add sugar, soy sauce, salt and Sake to the Kabocha. With the fleshy sides down, place the … Wash squash with salt and water and cut into two halves. Microwave the squash for 4-5 minutes and then cut the squash into wedges and roast. After scrubbing it clean, pierce the squash, making about 10 to 15 cuts. Here’s how I go about tackling it. Wash and thoroughly dry the squash with a towel to prevent your knife from slipping. Do not underestimate this simple tip. Next I placed my pieces of kabocha skin side down in a pot, and added the dashi, 1 TBSP of sake, 1 TBSP of sugar, 2 teaspoons of soy sauce, and a pinch of salt, and turn up the heat on the stove until the mixture starts to boil, swirling the pot occasionally to mix the ingredients together. Meanwhile, make the spice glaze. Remove from the slow cooker and allow the squash to cool slightly. Instructions: Preheat the oven to 400 degrees F. Line a baking dish with parchment paper. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. There are a few varieties whose bright orange rind matches their bright orange flesh. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days. Also known as Japanese squash, Kabocha (sometimes green-skinned, sometimes orange) is a beautiful squash with a particularly firm, sweet and dense orange flesh. INSTRUCTIONS FOR MAKING KABOCHA SQUASH PUREE: Preheat convection oven to 350 degrees F. Wash the squash, then cut the squash from stem to end. Cutting the Squash Cut the stem off the top of the squash. Bitter greens are the perfect foil for the … The kabocha is sliced thin and coated in a light tempura batter and deep-fried to crisp perfection. 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. Kabocha Tempura is often included in the medley of assorted vegetable and shrimp tempura that is commonly found on the menus of Japanese restaurants. I thought I cooked it too long, but this past time I cooked two — each cut in half, and then covered with foil with water in the pan. The fine-textured, golden flesh tastes somewhat like pumpkin or sweet potato. Then, flip the halves over and place them on your cutting board, cut-side down. Then, I choose one at random to try. Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine. Melt the coconut oil in a bowl and sprinkle in a little sea salt and a LOT of cinnamon….as you can see it turns sort of brown…but I love cinnamon! Scoop out the seeds, then cut your squash into large wedges or leave halved and roast. This is a great side dish to accompany a … Start with 1/2 cup maple syrup and bring to a boil in a small pan over medium-high heat. Kabocha squash. Place kabocha in a single layer Taste of Home is America's #1 cooking magazine. Here are some of my tips for cutting the kabocha: Don’t miss our guide on how to cut winter squash safely. Dice the squash into 1-inch cubes. Meanwhile, bring a small pot of water to the boil and add the kabocha. Q: I love Kabocha squash, but have no idea why sometimes it turns out nice and moist, and other times dry and very hard to work with. Place the cleaned halves cut-side up on a baking sheet or in a shallow baking dish. This is the hard part! Do not cut through the stem though, as it is tough to cut. Brush the squash halves with oil, season with cinnamon and salt. Learn how to make this classic winter warmer with recipes from around the world. When the cooking time is up, let the pressure come down naturally for about 5-10 minutes. At first, small bubbles will form, but soon the bubbles will get larger, and the color of the bubbles will darken. Cut Kabocha Squash into Equal Size. Brush the squash with olive oil and sprinkle with salt and pepper. Bake or microwave unpeeled halves as … Cut the squash in half. If you want to peel it, slice the peel off with your knife now. It also has less than half the carbs of other squash. Being very careful, use a cleaver and rock it back and forth in the squash to cut it in half and then … Cook the pasta according to the packet instructions. To pick a good kabocha squash at the store, look for one that is firm and has a deep-colored green rind. After scrubbing it clean, place the whole squash in the slow cooker. Kabocha is grown year-round, but are best in the late summer to late fall. 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. Once cooked, the tough skin softens and is edible. Add the squash. Boil It. It can be used in any recipe calling for fresh pumpkin or any hearty winter squash, such as buttercup, acorn, or butternut. Kabocha Squash Salad. How to Cook a Kabocha Squash & Kabocha. Allrecipes is part of the Meredith Food Group. The flavor is similar to pumpkin or butternut squash but is slightly sweeter. Once you've cut the squash in half, scoop out the seeds with a spoon (saving them to roast for a healthy snack) and place the cut side of the squash down on a cutting board. Smaller cubes will help speed up the cooking time as well. Allow the squash to cool slightly, and then scoop out the flesh to serve. Steam diced kabocha squsash (with skin on), remove the rind, mash the flesh, and shape into this delicious Kabocha Croquettes (Japanese Pumpkin Korokke). Once the kabocha is soft, drain and add to the pumpkin sauce along with the cooked pasta. Then, cut the squash into 1-inch cubes and boil in a pot of water until tender. Here are some How To’s for Kabocha to get you started … Turn off the heat, keep covered and steam for an extra 5 minutes. Plus, the skin of kabocha squash is quite thin and actually edible. Being very careful, use a cleaver and rock it back and forth in the squash to cut it in half and then into wedges. Bake for 30-35 minutes or until fork-tender and lightly browned. Jet suggests stuffing, stewing and roasting kabocha squash, as well as turning it into a rice or grain bowl. Marcus Nilsson. My recent discovery was kabocha squash, also known as a Japanese pumpkin. 2. Cook on low for five to six hours, or until fork tender. Using a vegetable peeler, remove the skin from the squash. It is typically served with salt or a dipping sauce. How to Cook a Kabocha Squash & Kabocha Recipes. Place the tip of a sharp kitchen knife 1 … Boil peeled kabocha cubes and mash it to make this delicious Kabocha Salad. Place the squash on top of the basket. Remove the stem if it is protruding before … Don't get it confused with acorn squash — this sweet winter squash has so much to offer. Cut off sharp edges of the Kabocha pieces. This is a quick vegetable side dish I enjoy during the week, and holds well for meal pre. The flesh is loaded with beta carotene, vitamins and iron so it really is good for you! If you are unable to find kabocha squash in your area, acorn or buttercup squash can be substituted. Choosing one with faint stripes, bumps or blemishes is fine. Sweeter than butternut squash, its orange flesh is a cross between pumpkin and sweet potato, and has the texture of roasted chestnuts. Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Allow the squash to cool slightly, and then scoop out the flesh to serve. Kabocha Squash Roasted. It’s particularly good simmered, steamed and mashed, or roasted in wedges with the skin left on. Place in baking dish. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Cook on high pressure for 20 minutes. Place in baking dish. Roasted Pumpkin Salad with Orange Dressing, Spaghetti Squash with Apples, Bacon, and Walnuts, Baked Acorn Squash with Blueberry-Walnut Filling, Butternut Squash and Sausage Stuffed Shells, Butternut Squash, Cauliflower & Beef Shepherd's Pie, Teach Your Kids to Cook with Raddish Kids, the Cooking Club Just for Kids, Do Not Sell My Personal Information – CA Residents. It is widely used in tempura in Japan, but is also great pureed. Like many other squashes, choose kabocha that are heavy for their size, with a dull and firm rind. Sometimes I stare at the bin of different types of squash at the grocery store, marveling over how beautiful each individual squash is. Cut each half in half again and then peel the quartered squash with a sharp knife or vegetable peeler. Preheat oven to 400 degrees. Drain and set aside. You could buy kabocha squash at most Asian grocery stores, Filipino grocery stores, health food stores, and some farmers market. Like many winter squash, kabocha have a tough rind that can be difficult to cut through. This Japanese squash has a fluffy texture once baked. 3. To make sure all the squash pieces are evenly cooked, you want to cut the kabocha squash in similar sizes. Start with the tip of your knifes in the center of the squash and cut in half lengthwise, using a rocking motion on the knife to get it through (don't try to yank out the knife though). This sweet winter squash is terrific in stews, soups, and baked goods (think: muffins, breads, and pancakes). Place the steamer basket inside the inner pot and add water. From this point, cut it into wedges, and then into thin slices or cubes. Whatever you do….don’t cut yourself!! Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash. Instructions. 3 Important Tips for No Failed Simmered Kabocha 1. The trick for a crisp tempura batter is to mix it with ice-cold water. Puree It This is a Japanese style sweet and savory pumpkin recipe. (This will save you a full step of having to peel the squash before baking.) Further cut into smaller sizes of about 3 to 4 pieces to form wedges which would ease cooking and handling. They are large and round, which means you need to be careful to avoid your knife slipping and cutting yourself. If you're not familiar with this lesser-known winter squash, this is the year to take advantage of all it has to offer. Kabocha Tempura is an appetizer of very thinly sliced kabocha squash that is dipped in a light batter and deep fried to crisp perfection. Melanie Fincher and Allrecipes Editors. this link is to an external site that may or may not meet accessibility guidelines. Cutting up Kabocha Squash Kabocha is easy to make, but tricky to cut. Bring the heat down and simmer for 6-7 minutes. Enjoy this simple recipe and steps for preparing baked kabocha … Kabocha squash! Place a whole, uncut kabocha squash into the steamer basket of the Instant Pot with one cup of water. https://www.rachelcooks.com/2019/10/02/how-to-cook-kabocha-squash Boil Dashi in a pot and put Kabocha in it. Traditionally cooked as vegetable tempura, but just as good in soup or simply roasted. Once the time is up, quick release the remaining pressure. Then you … To prepare, make sure that you have a sharp knife (cleaver knife works best) and a good chopping board (preferably softwood). It is widely used in Japan and Korea, and is becoming more and more popular in the United States. Cook Kabocha covered until tender at medium heat, about 20-30 minutes depending on how hard your Kabocha is. Fine but avoid kabocha with soft spots or mold water, then cut the squash that... Moist, and holds well for meal pre, remove the squash into the bowl and toss them until... Of having to peel the quartered squash with olive oil and sprinkle with cinnamon and salt halved! Usually about 2-3 lbs wedges or leave halved and roast softens and is edible if! And prepare a kabocha squash Crescent Moons steam valve to the kabocha is soft drain... And shrimp tempura that is firm and has bright yellow-orange flesh on the skin kabocha! 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And salt find kabocha squash Crescent Moons tastes somewhat like pumpkin seeds tempura batter and deep-fried to crisp.. Of tempura, so get creative squash with olive oil and sprinkle with salt and water and into. Warmer with recipes from around the world tough green skin turns deep once! Plus, the skin from the slow cooker left on or roasted in wedges with the cooked..