Boiled Buttercup Kabocha Squash Recipes

20 BEST WAYS TO COOK KABOCHA SQUASH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious kabocha squash recipe in 30 minutes or less!

ROASTED KABOCHA SQUASH

Steps:

• Preheat the oven to 400 degrees F. Cut the squashes in half horizontally. Scoop out the seeds and discard. Dice the preserved lemon rind.
• Place the squash halves, cut side up, on a rimmed baking sheet. Drizzle the flesh with olive oil, salt, pepper, diced preserved lemon rind, and a squeeze of lemon. Roast uncovered in the oven, 1 hour.
• Remove the squash from the oven. Cut into large wedges, drizzle with the remaining olive oil and lemon juice, salt, pepper, and chopped parsley. Serve immediately, or use in Pasta with Roasted Kabocha Squash and Pecorino Romano (see recipe).

KABOCHA SQUASH, JAPANESE STYLE

Steps:

• Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed.
• Bring to a boil again, reduce heat, and add soy sauce and honey.
• Cook until squash is tender, 10-15 minutes. Drain.