Скачать или смотреть Roasted Kabocha Squash (Vegan/Gluten-Free) - Susanna Foo

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Roasted or Steamed Kabocha Squash

When I was growing up, my grandmother would always steam this type of squash with skin on. We always ate the whole squash with the skin on. It has a fluffy texture similar to chestnut and a sweet flavor similar to sweet potato mixed with pumpkin. This is my favorite squash to cook when it is in season.

Ingredients:

1 medium kabocha squash
3 tbs melted butter or olive oil
2 tsp sugar

Directions:

Roasted Kabocha Squash

1) Preheat the oven to 375° F.

2) Place the squash in a large pot. Then add water to cover the Kabocha and bring the water to a boil. Cook for 15 minutes and let cool. Dump the extra water in the sink.

3) The skin of Kabocha will be much soft and much easier to cut. Cut the top and bottom off and then cut in quarters. Then peel off the skin.

4) Scoop out the seeds and cut the squash into thin wedges. Brush each piece of squash with butter and sprinkle the slices with sugar.

5) Place the squash in a single layer on a foil rimmed baking tray. Cover with foil. Place the tray in the oven at 375° F and roast the squash for about 15 minutes. Flip the squash over and roast for another 15 minutes. The wedges will be fluffy and soft on the inside.

Steamed Kabocha Squash

You can also steam the squash. Layer the steamer with cheesecloth and place the wedges of squash in a single layer on top of the cheesecloth and bring the water to a boil and steam for 30 minutes until soft and tender.

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