Kabocha squash - what to do?
Bought a 2 lb. Kabocha squash yesterday at Whole Foods. Couple of questions, how long will it last? should I refrigerate it till I can use it? What should I do with it? I amhoping it can last till next weekend, as I went a little overboard on other veggies (roasted some yummy cauliflower, beets & asparagus - separately) and still eating leftovers. Any ideas? TIA!
it will last at least a month or two.. from experience ;) probably longer.
it's really tasty, though.. so you may not be able to hold out. i think this kind is great for just scooping, mashing and eating.. probably really good for baking. in my memory, it's pretty sweet.. just read online that it freezes well, too. lucky you! (although I did get mine free from a coworker)
It''s a hard winter squash, so it will keep a looooong time.
Treat it like buttercup squash (not butternut). The tastiest is simple: Cut in half, seed, bake long and slow (the longer the sweeter), scoop (mash if you like) and eat. I like a good butter and salt. I've used nutmeg, which was fine but not any better. If you feel you need to add sweetener a little maple syrup is great.
I've also used for pie like pumpkin or sweet potato. Mmmmmmm.
I bought a 4lb kabocha two wednesdays ago, kept it out on the counter, and cooked up a storm with it this weekend.
Made Suzanne Goin's Farro Cavolo Nero and Kabocha Squash Risotto (from Sunday Suppers at Lucques)--there were lots of steps but it was phenomenal.
Made MAURIZIO MAZZON'S GNOCCHI DI ZUCCA (SQUASH GNOCCHI WITH BROWN BUTTER & SAGE) scroll down for recipe
they were very light and delicious. Next time I will go a little heavier on the pepper and nutmeg and maybe even add a little grated cheese to the dough. Cook only ten secs after the gnocchi rise to the top of the pot and no longer.
And then finally yum yum yum
made William Sonoma's Pumpkin Ice Cream with it
I used vanilla bean instead of extract, brandy instead of bourbon, and added toasted walnuts. Next time I'll go a little heavier on the spices--but it was very very good and creamy.
I also cut it into chunks and steam them, then use those in various ways. Japanese cookbooks talk about leaving the skin on, or just peeling off strips. There's supposed to be a lot of flavor in the skin or directly under it. When cooked the skin is thin and edible, though not everyone likes to eat it.