Be sure the stem is still attached. All Rights Reserved. I’ll share with you my trick to cutting kabocha squash easily. *Affiliate : Some product links on the post are affiliate links. http://www.lefork.com/2012/11/12/kombucha-squash-in-thai-curry/, Kabocha Squash Lentil Curry — Pinch of Yum, 30-Minute Squash Coconut Curry — Pinch of Yum, Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw. So this post is for those of you who are like me and typically avoid things like peeling and cutting your own squash. One shortcut I do sometimes is simply halving & seeding the squash, then roasting it with a bit of olive oil. Here’s how I peel my most beloved kabocha squash. Which dishes can you find it in? You actually don’t need to peel a Kabocha squash – the peel is edible and actually quite delicious! And my favorite, making creamy sauces. I’ve never seen it done or listed in recipes as needing to be cubed, so I’m curious if it’s feasible. Here are some of my tips for cutting the kabocha: Microwave the squash for 4-5 minutes and then cut the squash into wedges and roast. Sorry, your blog cannot share posts by email. Is there a more technical word than goop? Stir frying. Soon. This makes 6 (HUGE and very filling) servings. Thank you for sharing! Second is to cut the squash into smaller pieces before removing the skin. My name is RG Enriquez. Botanically, a kabocha squash is a fruit and, as is … But I just stick the knife in the middle and work around the outside until I get that big guy into two parts. Guess what? I never peel kabocha squash – the peel is much lighter than other squash and very edible – try it! So timely, in fact, that’s it’s a little creepy. Required fields are marked *, I love squash, especially butternut and acorn, however, I have never made sauces out of them, I may have to look into that! Three tablespoons of Massaman curry paste was just spicy enough to give it a little kick, but if you don’t like spicy, go easy on the curry paste or choose a mild variety. I used to be a teacher, and now making food and writing about it online is my full-time job. Allow it to stay on the ground for an extra week. These suckers can be big. Use a spoon to scrape out the seeds. The skin should soften. , Kombucha is one of my favorite squash’s to cook with now thanks to your creamy squash soup post awhile back. Stack the thin slices horizontally (about 2-3 pieces), then cut into strips. Once you've cut into the squash, remove the seeds and fibers and store it, tightly wrapped, in the crisper drawer of the refrigerator for about one week. This means you won't have solid chunks of squash, as you would with kabocha. Then I dice, cut, chop, whatever you wanna call it. Kabocha is a Japanese squash that has a sweet flavor and velvety texture. You could buy kabocha squash at most Asian grocery stores, Filipino grocery stores, health food stores, and some farmers market. Kabocha is one of my favorites, but it IS a lot of work. […] comfort food with a little bit of spicy and a lot of creamy.First, cut and peel your squash. I’m a cook and a purveyor of both traditionally vegan and veganized Filipino recipes. Usually I have to do this in a few pieces – it doesn’t all come off in one piece. Make sure this account has posts available on instagram.com. First things first, choose a kabocha squash that seems heavy for its size. I looove kabocha squash! The way you cut a Kabocha squash will depend on the way you are cooking this winter squash. If you rather not use the microwave, roast the squash in the oven for 400 degrees for 20 minutes. To further explain how I did it (after all it’s easier if I just show it in action), here’s a video: I hope this post and video will persuade you to add kabocha squash to your meals. There once was a lady named Lindsay, Line a baking sheet in foil. If you cook a winter squash in the Instant Pot, microwave or slow cooker with the skin on you don't have to worry about losing a finger. Less fuss! She’d dispatch lowly goop, Tag @pinchofyum on Instagram so we can find you! Follow @pinchofyum on Instagram so you don’t miss a single recipe. I always include peeling and cutting squash as part of my workout for the day. I adore squash curry, so I can’t wait to see what you come up with. Cut the halves into wedges. Did you make a recipe? Good tips…I know the first time I tried to “clean” a squash I had no idea what I was doing…I am sure this will be very valuable to those just starting out cooking! Once the squash has cooled a bit, you can then proceed to cut it into wedges and then roast the rest. Wash well and cut the Kabocha squash in half, remove the seeds and cut it into pieces of about 2-3cm. Post was not sent - check your email addresses! Like, weekly. Kabocha is a type of squash found in Japan. This is a timely post. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. Other than tempura, it's commonly used for nimono (simmered in soy sauce, sake and mirin) in Japan. Thanks for the tips! Is it Possible to Eat the Skin of Kabocha Squash? Favorite things include my camera, lake days, and dark chocolate. Simply cut the squash leaving a minimum of two inches of the stem. I love talking with people about food, and I'm so glad you're here. More like I’m always late to the food trend game and I like taking the easy way out when it comes to food prep. Transform chunks into soup, Rest the kabocha squash slice flat on the cutting board and slice to desired thickness. Line a baking sheet with tin foil (I need 2 baking sheets for a good size squash). Hooray for squash! Like other squash, kabocha should be stored in a cool place, preferably away from sunlight, for up to one month. Cut the softened kabocha squash in half using a cleaver knife in a rocking motion. In the last 6 months, I’ve become regular squash peeler. Then I scoop out the goop and seeds. Then I slice them into about 1″ to 1.5″ slices. When first cutting into it, I was surprised at how difficult it was. Kabocha Squash is a type of pumpkin that you can find in most grocery stores near all the other types of squash and pumpkins. Then I cut the halves into 4-5 wedges. First, you'll have to remove the seeds and cut the squash … I have head the kambucha is wonderful but I wouldn’t even know where to begin slicing it up! Excerpts and links may be used, provided that full and clear credit is given to RG Enriquez and Astig Vegan with appropriate and specific direction to the original content. How To Cut Kabocha Squash. But in reality, I realized that it is SO EASY to prepare kabocha squash… To show you how to cut a kabocha squash without a sweat, I’ve shared some important tips with a step-by-step video tutorial in this post.. What is a Good Substitute? You can also cut your kabocha in half, remove the seeds and bake your kabocha squash to … Great tutorial! Insert a paring knife into the top of the squash and cut downward until you reach the bottom, and repeat on the other side. Now your kabocha squash is ready to be put in soups and stews. Then I scoop out the goop and seeds. I actually keep a little plastic container of cut-up squash in our fridge just for moments like these. I’m actually growing some in my backyard now, and can’t wait to harvest them Growing up, my mom would simmer the kabocha in dashi and soy sauce, and to this day it’s still my favorite way of eating it. Scoop out the seeds, then cut your squash into large wedges or leave halved and roast. Kabocha squash is is that for me– I just can’t get enough of it! Wash the kabocha. While spaghetti squash has a mild but sweet flavor that makes for a good alternative, the squash separates into crisp, spaghetti-like strands during cooking. Here’s how I peel my most beloved kabocha squash. If you need the squash in strips, thinly slice the kabocha chunks. Kabocha squash can be prepared by baking, roasting, simmering, boiling or grilling it. If you don’t mind using the microwave, heat the squash for 3-4 minutes. I'm Lindsay: former 4th grade teacher, now full time blogger. My husband Bjork and I live in Minnesota. Roasting is a bit much for me these days (heat-wise) but at home it’s my favorite method of cooking veggies! This is the part where you could remove the skin if you want. Whose way with a squash was pure whimsy, I love me some squash! […] I used quick cooking wild rice that was prepared in the rice cooker the day before Here’s a post on how I peeled my kabocha squash in the Philippines – the same would apply for the butternut […]. Enter your email and we'll send it right over! I need to. Souping. Catch Astig Vegan Cooking Show on YouTube, - Vegan Filipino Recipes I had to really press my weight into it to get the first cut in. Roasting. The sky’s the limit here. Then you can just scoop out the flesh and never bother with the peeling. Interestingly, one can also eat the skin of this vegetable because research has proved that the skin of the squashes is rich in fiber material, which will fight … It is a member of the pumpkin family and can have either orange or green skin. Filed Under: Cooking How To Tagged With: how-to, kitchen prep, knife skills. I just posted a recipe last night using Kombucha! A little thing about me: I ♡ FOOD. Using a large chef knife, carefully cut the squash in half through the stem end. 1 kabocha squash, cut in half lengthwise, seeds removed, then each half into 3 pieces lengthwise; 2 Tablespoons virgin unrefined coconut oil; salt; Siagon roasted cinnamon (can substitute regular cinnamon) Instructions. This post covers everything you need to know – how to cut kabocha squash … I’ve never tried kombucha! Cut the softened kabocha squash in half using a cleaver knife in a rocking motion. It rivals butternut squash as my personal favorite! The external skin is green, very similar to the common orange pumpkins. Scrub squash clean and carefully pierce all over with a sharp knife (10-15 cuts, 1/2-inch to 1-inch in size). Take it from its large, awkward natural state to a nice ready-to-cook state. In fact, kabocha squash is the only kind of squash I knew growing up in the Philippines. (PS. How To Cook Kabocha Squash . Luckily I’ve learned a more efficient way. - Interviews & Top Tips The easiest way to cut a whole kabocha squash is to slice off the bottom and top first, to create a flat surface on the bottom for stability, and easy entry points to cut into the kabocha. Vegan Thai Kabocha Squash Curry is the perfect fall recipe. The eBook includes our most popular 25 recipes in a beautiful, easy to download format. I think I’ve made 3 butternut squashes and a spaghetti squash in the past 2 weeks. This is not revolutionary, I know. Cut kabocha in half, scoop out the seeds using a spoon. Kabocha’s skin could be tough even with a sharp knife. And since my Thai Butternut Squash Chickpea Curry from earlier this year has been so popular, I was inspired to make a similar curry but using kabocha squash.. If you've ever had tempura before, the chances are you've eaten kabocha before. Here’s a great post on how to do […], […] Notes Depending on your curry paste, you might want to add a little extra salt. I love to keep in ready to go too. To prepare, make sure that you have a sharp knife (cleaver knife works best) and a good chopping board (preferably softwood). How to cut kabocha squash. If you cut them thinner than 1/2", they will need more oil to prevent sticking to the pan. It’s really hard and my knife got jammed into it. It’s easy to make, jam-packed with flavor, and so comforting on cold fall days. Just get rid of it. © 2021 Pinch of Yum. How to Prep Kabocha (and Other Winter Squash) Once cooked, the meat turns silky and creamy, much like soft-boiled potatoes. It’s in a Thai curry sauce over rice =) http://www.lefork.com/2012/11/12/kombucha-squash-in-thai-curry/, And by that I mean Kabocha hahaha drinking too much Kombucha these days. I solved the problem of cutting very hard winter squash a few years ago. But that’s ok because I’ve never really claimed to be a food revolutionary. I do love squash especially this time of year. But I just stick the knife in the middle and work around the outside until I get that big guy into two parts. Your email address will not be published. Kabocha is an excellent source of Vitamin A and beta-carotene. © Astig Vegan, 2011- 2016. But preparing kabocha squash may not be as easy as cooking with it. Salading. You can bake the squash with a minimal amount of ingredients. : ), I’m with Rachel. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Stand the squash upright on a cutting board. Just did butternut enchiladas last night!). Save the seeds to … Also, this is a head start for those of you who want to be ready for tomorrow’s homemade squash curry sauce. Kabocha squash is notorious for its really tough skin. Your email address will not be published. What a good post. You could find kabocha squash in many Asian cuisines including Filipino. Using a sharp knife remove the stem of your kabocha squash and discard. This error message is only visible to WordPress admins, Vegan Filipino Peanut Stew, Kare-Kare, with Video, Vegan Longganisa Sausages (Plus Free Guide), Vegan Mechado Stew Recipe (Filipino Meat-and-Potato Stew), Vegan Dinuguan, Updated and improved recipe (with video). Here’s how I cut my squash. It’s so versatile though, can’t wait to see how you use it! Rest the kabocha squash on the cutting board, stem-side up and cut along stem. Now please go give it a try and make amazing soups and stews with kabocha squash. Kabocha squash is one of the sweetest and most flavorful of the winter squashes. I need sharper knives, but I think the results are worth it! Remove seeds, place cut-side up in oven, and roast for about 35 minutes, until the tip of a knife pierces through the interior easily (put the squash in there, set a timer, and go do other things!). If you haven’t tried eating it yet, kabocha squash tastes sweet (sweeter than butternut squash even sweeter than pumpkin). This is the part where you could remove the skin if you want. Then cut the squash into wedges then cut into squares. Add more time if necessary. After removing from the oven, cut the squash … Remove seeds and fibrous strands from the inner cavity and discard. You’ll find out why Filipinos love it so much! Plus I just think they’re pretty But I’m a complete newby at fixing them myself. Repeat the process with the remaining piece of squash. There are many ways to cook Kabocha squash. https://www.facebook.com/justonecookbook/videos/412685356664561 Helloooo. I cut it in half with a huge knife. Excited for your squash curry tomorrow – sounds like an awesome combo! The meaty part of the Kabocha Squash is bright, deep yellow with a sweet and starchy taste. Rinse kabocha squash and cut in half lengthwise. HOW TO CUT KABOCHA SQUASH Because you don’t have to peel this squash, preparing it is easy. , I’m always not sure how to handle these things, but I think cutting and scooping is a good place to start! Scoop out the seeds. Like many winter squash, kabocha have a tough rind that can be difficult to cut through. Hello and welcome to the blog, Astig Vegan! A food blog with simple, tasty, and (mostly) healthy recipes. Subscribe to receive alerts of new blogpost. Let it cool for a minute or two. You can totally do this ahead of time and store them in the […]. Start by cutting it in half, from the stem down (the most natural way). I cut it in half with a huge knife. - Guide to the Vegan Lifestyle. BTW, don’t toss those seeds–wash, prep and roast as you would pumpkin seeds–they’re even better! 1 Kabocha Squash cut into slices (To cut squash watch this video) (Keep skins on for added fiber) 2 teaspoons olive or melted coconut oil; Couple grinds of good salt and pepper or sprinkle with cinnamon if using coconut oil; Directions: Preheat oven to 400 degrees Fahrenheit. I am squash obsessed, and we have a boatload of it at home right now! Most should fit in a 6 quart Instant Pot, but it’s a good idea to check first. Well done. I take each piece, lay it on its flat side, and cut the peel off. Place squash in/on … Secondly, cook your lentils. You may do so with a microwave or oven. . Bake the squash for 10 … The trick is to soften the tough skin. If you cut the slices thicker than 3/4", it will take longer to cook depending on the thickness you sliced them, ~5-10 minutes longer. Thanks to knives that were strong and not flimsy. You could also just leave the skin on; it’s completely edible. Cooking it slightly in the microwave will soften the flesh and allow a knife to easily slice through. Looks like a good method! Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Spaghetti squash is a decent substitute for kabocha squash if the shape and appearance aren't important to the recipe you're preparing. This is how I do it. It can be … Whenever I write about squash, I feel like I keep repeating the word ‘flesh’ and it grosses me out after a while. Get a Free eCookbook with our top 25 recipes. Literally a minute before I opened up my browser to check your blog, we were sitting around at work discussing squash peeling/de-gooping techniques. You’d need a large sharp knife and some arm strength to cut the squash. Leave the skin so that these pieces do not fall apart when cooking, but you can cut the edges a little for decoration. A kabocha squash is about the same size as a sugar pumpkin, though flatter (and not orange!). These suckers can be big. […] never used a kabocha squash before, it can be really hard to cut and peel. With the kabocha squash sitting on the counter like in the photo above, stick the tip of the knife in the center (right at the edge of the stem), push down first with the tip of the knife, then with the rest of the knife, and press firmly, rocking the knife a bit until it cuts completely through the skin. Kabocha squash goes great in stews like Pinakbet and Ginataang Kalabasa, and soups like Nilaga. Like most squashes, Kabocha squash is incredibly high in nutrition. I think some people also call it "Japanese pumpkin." Cutting kabocha can seem daunting, but it’s very easy to do following my handy tips below! Scoop out the seeds using a spoon. Great idea David! Kabocha has an extremely hard green exterior, but inside is yellow-orange colored and tastes very sweet. Don’t pick the fruit yet. How do I cook it? There must be a better way! Question: Have you ever tried cubing acorn? Then cut the squash into wedges then cut into squares. Preheat oven to 400 degrees. Roast 1/2-3/4" thick kabocha squash slices at 400F for 25-30 minutes. […]. Scoop out the seeds using a spoon.

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