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Three ways to cook Kabocha Squash

1.  In the oven:

  • Scrub the squash clean. Next, carefully cut squash in half and remove the seeds. 

  • Drizzle with olive oil and use your hands to rub it all over the squash. Sprinkle with salt and pepper. Place on a baking sheet lined with parchment cut side down. 

  • Bake at 400°F for 45 to 60 minutes or until fork tender, remove from oven and cool. Use a spoon to scoop the flesh away from the skin.


2.  Slow cooker method:

  • Scrub squash clean.
  • Place squash in slow cooker and place the cover on.  Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife.
  • Carefully remove squash and let cool slightly. Cut in half and remove seeds.
  • Scoop flesh of squash out of shell.


3.  In the instant pot

  • Scrub squash clean and carefully pierce all over with a sharp knife (10-15 cuts, 1/2-inch to 1-inch in size).
  • Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Place squash in/on steamer basket.
  • Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure.
  • Carefully remove squash and let cool enough to handle. Cut in half, remove seeds, and scoop out flesh. 

Curried Butternut Squash Soup

2 T butter                                                                                                                                                                                           

1 cup finely chopped onion

4 cloves garlic, minced

4 cups chicken broth

1 (2#) butternut squash, peeled, seeded, and cut into 1-inch pieces*

1.5 T curry powder

1/4 tsp cinnamon

1/2 tsp salt

1/2 cup half and half or evaporated milk

2 T honey or maple syrup

*Squash can also be cooked first and flesh scooped out

1.  Melt butter in large pot, cook and stir onion and garlic until softened and browned, 10-15 minutes.

2.  Stir chicken broth, squash, curry powder and salt into onion mixture.  Bring to a boil, reduce heat to low, and simmer until squash is tender (if using raw squash), about 15 minutes. Stir in half and half and honey.

3.  Pour mixture into blender no more than half full, Hold cover down and pulse a few times before leaving on to blend. Puree in batches until smooth. 

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