Kabocha Squash | Pumpkin

How to cut + cook + eat Squash | Pumpkin

CUT + PREP

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

COOK

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.

EAT 

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.