Kabocha squash is an Asian variety of winter squash with a dark green skin and a round shape. Like other winter squash it is an excellent source of fiber and nutrients and can easily be roasted, baked, mashed, or puréed.
To cook kabocha squash, start by cutting it in half. Be sure to use a sharp knife and to stabilize the squash with a clean kitchen towel, if necessary; cutting round squash can be difficult. Once you’ve halved the kabocha squash, scoop out the seeds and fibers and discard them.
In the Oven
Place the cleaned halves cut-side up on a baking sheet or in a shallow baking dish. Brush the squash with olive oil and sprinkle with salt and pepper. Pour about ¼ of an inch of water in the bottom of the pan and roast the squash in a 350-degree oven until tender.
On the Stovetop
Kabocha squash can also be cooked in a pot of boiling water. After halving the squash, flip the halves over and place them on a cutting board, cut-side down. Cut the halves in half again and then peel the quartered squash with a sharp knife or durable vegetable peeler. Then, cut the squash into 1-inch cubes and boil in a pot of water (or steam in a steamer basket) until tender.
You can then season the kabocha squash and serve it whole, sliced, or mashed. You can also easily purée it as a base for soups or stews.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.