Kabocha squash skin#
Arrange your kabocha squash pieces, with the skin side down, in the bottom of a medium-sized wide baking pan, in one layer, right next to each other. There’s a lot going on!Īnyway, we’ve collected some of the most common varieties as well as some of the more unusual ones that you should immediately snag should you see them available. Cut the kabocha into square pieces of about 2 or 3 cm wide or thin slices. Just for example, there are squash commonly called “pumpkins” in all three species. Garnish the Japanese Pumpkin soup with a drizzle of extra cream and some minced. Season it with salt to taste, and add the cream. Return the soup to a clean pot and reheat. Let the Kabocha Squash soup cool down, and then add it to a blender to puree. However, there are hundreds of different varieties of winter squash and it’s hard to generalize about them. Lower the heat and simmer the pumpkin soup until the Kabocha is tender (about 10-15 minutes). Slice the squash into 3/4 inch thick wedges and toss with olive oil Arrange on an ungreased baking sheet and. The kabocha is diced into small pieces and simmered in a savory mix of dashi (or can substitute chicken broth), mirin, soy sauce, and salt. If you’ve been to any local Japanese restaurant in Hawaii, you’ve probably seen this kabocha squash dish on the menu. pepo tends to be the lightest and most delicate, and C. Kabocha Squash is a naturally sweet, possibly the sweetest squash you can find. Roasted Kabocha Squash Preheat your oven to 400. Simmered Kabocha Squash Simmered Kabocha. There are three major species you have to know: Cucurbita maxima, Cucurbita pepo, and Cucurbita moschata. Technically they are a type of berry known as a “pepo,” a distinction that is not very useful outside biology classes and possibly the television quiz show Jeopardy!.) Remove from the heat and leave to cool, covered, so that the squash continues to absorb the cooking liquid as it cools. Leave for around 20-30 minutes until the squash is tender to a knifepoint. Cover and reduce the heat so that the liquid simmers. Interestingly, winter squash belongs to the same three or four species as summer squash, but there’s a key difference: Summer squash varieties are grown to be picked while still immature – that’s when they taste best – while winter squash are tastiest as full, robust, mature fruit. Add the soy, sake and sugar to the pan and swirl the pan gently to mix. But the calendar now says November – nights are getting longer and the squash available at our farmers markets are getting bigger, tougher, sweeter, and stronger. Season the kabocha halves generously with salt and pepper, drizzle each with 1 tablespoon olive oil, and place flesh side. Summer is a time of light, fresh, mild, delicate squash.