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Kabocha.. Help! How to cook ???

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I have a Kabocha squash, and need some help with the easiest way to cook it? I've boiled one in the past, but felt that it lost some flavors. Any recipes would also be great. Thanks!!!

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  1. My friend always chopped it up into chunks and steamed them with a little soy sauce, sesame oil, and sugar. Yum.

    1. I usually cut the squash into quarters or eighths, steam, cool, scoop flesh and mix with lots of butter. Nutmeg is a good addition. It is by far my favorite squash (as well as buttercup...almost identical).

      1. Linked a recipe using roasted kabocha in a warm salad. It sounds delicious, but some people don't like dandelion greens and roncal (a Spanish cheese, I think) may be hard to find. Seems like you could substitute in other greens (arugula or spinach) and other cheese though.

        I saw Chef Goin demonstrate this on the show, and her tip for using a peeler instead of a knife to peel the skin is good. Peeler keeps the squash's shape and is easier and safer. The rind is very tough on these suckers, so hopefully you have a sharp peeler. I would cook w/ these hard squashes everyday if it weren't for the hassle of breaking them down!!

        You could also use in soup, gratin, or even ice cream!

        Link: http://www.chefsafield.com/pdf/213_ka...

        2 Replies
        1. re: Carb Lover

          thanks for posting this recipe, which was also published in the NYT this Wednesday. You clarified my question about the quantity of bacon - the Times printing said "1 2/3 lb slab" made it look like 1-2/3 lbs of bacon. Other sheep cheeses can substitute for the roncal.Id be interested to hear if anybody has made this yet.

          1. re: Carb Lover

            I came across this old thread while doing a Google search for "Roncal substitute." Made this gorgeous salad for lunch today, with dandelion greens from this morning's farmers market and a Kabocha that was taking up counter space. (Found the recipe on eatyourbooks.com, which is happening a lot these days.) Not only was this very dramatic looking, with the wedges of squash, it was also delicious. Any winter squash would work here. I used Manchego, BTW, and it was fine.

          2. I have a dessert option, though I've found that it's usually only Chinese people who like their desserts in soup form.

            cut the kabocha in half and remove the seeds. Then cut it, skin and all, into large chunks. Remove any weird barnacle-like growths from the skin, but don't worry too much. I actually really like the green skin.

            Simmer in enough water to cover all the chunks. Throw in a few slices of ginger (depends how much you like ginger), and boil until the squash is soft. Add brown sugar to taste.

            1. I love cutting peeled Kabocha into cubes and roasting it for 15 minutes in a 375 degree oven. It gets a lovely texture that you don't get from roasting larger pieces or from steaming.

              The recipe below (kabocha bacon pasta with sage), uses that method and is delicious.

              http://hfs.washington.edu/dining/chef...