How do you make kabocha squash easier to cut?

To make kabocha squash easier to cut, you can place the whole squash in a microwave for a couple of minutes to soften it up. This will make it less challenging to slice through. However, if you don't have a microwave or prefer not to use one, there are still ways to cut kabocha squash.

What knife is best for kabocha squash?

A chef's knife or a cleaver is best for tackling kabocha squash. The weight and strength of these knives will help you cut through the tough skin and flesh.

How Healthy is Kabocha Squash?

Kabocha squash is a nutritional powerhouse, rich in vitamins A and C and beta-carotene, which is beneficial for eye health. It is also a great source of B vitamins and essential minerals like potassium and magnesium. This makes kabocha squash an excellent addition to a balanced diet.

Do You Eat the Kabocha Skin?

Yes, the skin of kabocha squash is entirely edible, especially when cooked. However, if the skin is too tough, peel it before cooking.

Can You Eat Kabocha Squash Seeds?

Absolutely! The kabocha squash seeds are edible and can be roasted like pumpkin seeds. Dry the seeds, toss them with salt and oil, then roast them in the oven until golden brown and crunchy.

How to Cut Kabocha Squash

Description

Kabocha squash is a delightful Asian pumpkin used extensively in many Asian cuisines. Its sweet flavor and velvety texture make it a versatile and nutritious addition to your cooking. Learn how to cut kabocha squash with these easy steps with detailed photo instructions!

Ingredients

Scale

1 whole kabocha squash

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Instructions

First, get a sturdy cutting board and sharp knife ready. Use a sharp knife with a solid handle, as the hard kabocha squash can be stubborn to slice into. A dull knife will not work well.
Hold the whole kabocha firmly on a cutting board with one hand and the knife on the other. Use the knife tip to push firmly down from the top of the squash. Get as close to the knobby edge of the stem as possible and wiggle the knife back and forth to help crack the thick layer of the kabocha flesh.
Push down on the knife and slice through the whole kabocha from top to bottom until half of the squash is cut through. The hard part is done, the initial cracking of the kabocha, that is!
You'll see the bright yellow flesh of the squash, along with the fiber and seeds inside. Get ready to scrape out the seeds and stringy part. Save the seeds for cooking later if you'd like!
Use a large spoon to scrape all the stringy fibers and seeds until a hollow, firm flesh is ready for further cutting.
From here, slice kabocha squash into any shape you want or need for your recipes! They can be cut long and thin, cubes, chunks, or small pieces. The skin can be left for certain recipes like curries, soups, or stews. The skin should be peeled off for mashing or making cakes or desserts. That's it for how to cut a kabocha squash!

Notes

Save the kabocha seeds for roasting later. They are delicious and full of healthy nutrients. Scrape out the seeds, remove all the fibers, wash, let dry, then dry, roasting with sea salt on medium heat until fragrant.
The seeds can also be used for planting in your garden! Prepare the seeds the same way you would for roasting the seeds. Allow the seeds to dry completely before storing in a dry container. Start your seeds in the spring for planting.
A little kitchen secret here-Many Asian markets have Kabocha squash for sale almost all year round. So look for them to enjoy at any time of year!

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Prep Time: 20
Category: Thai kitchen resources
Method: cutting
Cuisine: Thai

Keywords: how to cut Kabocha squash, kabocha squash, kabocha, cut to kabocha, cutting kabocha squash, Japanese squash, Asian squash