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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

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  • 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. 

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Curried Butternut Squash Soup

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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

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*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.

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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.

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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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