Kabocha Squash | Pumpkin

How to cut + cook + eat Squash | Pumpkin



The skin on or off – you can eat the skin when roasted on most winter squash | pumpkins.

Cut in ½ + wedges + diced + small dice + grate



Seeds – Scoop out seeds & roast on a sheet pan with a drizzle of olive oil + salt – 375F | 180C 20 – 30 mins

Roast – Skin on Cut in ½ or wedges or pieces 375F | 180C  30 – 40 + mins – size depending until tender

Steam – Peel & dice + steam – 6-8mins until tender.

Saute – Peel & small dice and saute or braise into a huge variety of dishes & cuisines

Grate – peel, then grate into skillet style dishes, dals, fritters or rosti’s, cakes + muffin.

Mash or puree = roast or steam first until soft – remove any skin – mash by hand or puree in a blender.



Scones, cakes, cookies, brownies, muffins + cheesecakes, pies, tarts, puddings, drinks

Dips, spreads, soups, mashes, purees, pancakes, fritters, smashes, burgers, patties, dals, chillis, curries, braises.

Roasted sides, salads, tacos, wraps, bakes, pizzas, pies, breads.


Steamed Pumpkin and Squash

Squash n’ Bean Smash