How To Cut Kabocha Squash

How To Cut Kabocha Squash

If you’re a fan of the flavors and textures of fall, then kabocha squash is a must-try. This Japanese winter squash is known for its sweet, nutty taste and smooth, velvety flesh. But if you’ve never cooked with kabocha squash before, you may be unsure how to tackle its tough exterior. Don’t worry, we’ve got you covered!

Follow these step-by-step instructions to learn how to cut kabocha squash:

1. Gather your supplies: You’ll need a sharp chef’s knife, a sturdy cutting board, and a spoon or ice cream scoop to remove the seeds.
2. Wash the squash: Before getting started, rinse the kabocha squash under running water to remove any dirt or debris.
3. Prepare your work surface: Place a damp towel or a non-slip mat underneath your cutting board to prevent it from sliding while you work.
4. Secure the squash: Hold the kabocha squash firmly with one hand and position it horizontally on the cutting board.
5. Slice off the stem: Using a firm grip on the squash, carefully cut off the stem with your knife to create a flat surface.
6. Halve the squash: Keeping the squash positioned horizontally, make a vertical cut through the center, dividing it into two equal halves.
7. Remove the seeds: Use a spoon or an ice cream scoop to scrape out the seeds and any stringy bits from the center of each squash half. Don’t hesitate to use some elbow grease!
8. Cut into desired shapes: Now that your squash is halved and seed-free, you can proceed to cut it into your desired shapes. For cubes, slice each half into strips, then cut crosswise into cubes. For wedges, simply slice each half into wedges of your preferred thickness.

Extra tips:

• Peeling: Unlike many other types of squash, the skin of kabocha squash is edible and becomes tender when cooked, so there’s no need to peel it unless you prefer to do so.
• Cooking methods: Once you’ve cut your kabocha squash, you can roast it, steam it, or even use it in soups and stews. The options are endless!
• Storage: If you don’t use all of your kabocha squash at once, you can store the unused portions in an airtight container in the fridge for up to a week.

Now that you know how to cut kabocha squash, you can confidently incorporate it into your favorite autumn recipes. From comforting soups to roasted side dishes, this versatile squash will add a tasty and colorful touch to your fall meals. Enjoy!