Get a kabocha squash. You'll be using the skin of the squash, so
o 400\u00b0F Cut the Kabocha squash in half with a very
Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
ith cooking spray.
Place kabocha squash skin-side down on the
or 15 minutes.
Arrange kabocha squash on a baking pan. Add
Preheat oven to 400 degrees F (200 degrees C).
Place kabocha squash wedges cut-side up in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.
soup pot, put onion, kabocha squash and sweet potato. Cover with
ven to 375. Halve a kabocha squash and place both sides cut
Clean Kabocha squash and carerfull cut in two.
Cut top off kabocha squash like a lid; reserve. Scoop
ater to a boil. Add kabocha squash, sweet potato, carrot, garlic, and
Place kabocha squash cut-side down into a
f a pan. Place the kabocha into a steamer basket fitted
Cut kabocha squash into 1-inch chunks and
preheat oven to 350.
prepare squash by washing, poking 2-4 holes into center with sharp knife.
bake whole squash in oven for 60-90 minutes, until soft.
when squash is done, cut in half, remove seeds and fibers, and scrape flesh from skin into a bowl, mash but do not puree squash.
melt butter in a large skillet.
add sage leaves and fry until crisp 1-2 minutes.
add leek and salt and continue heating 2-5 minutes until leeks are soft and translucent.
now add squash to skillet and mix until all butter is incorporated.
he top off of the squash and scoop out seeds.
dd chicken, onion, garlic, and squash. Return to boil; reduce heat
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Carefully slice squash into quarters, then slice again creating 1-inch wide squash slices. Remove insides and seeds.
Place on baking sheet and brush all sides with olive oil and crushed garlic. Sprinkle generously with sea salt and pepper.
Roast for 20 minutes, rotate and continue roasting for an additional 20 minutes.
Shave parmesan over hot squash as it comes out of the oven. Serve garnished with fresh arugula leaves.
e-seed and cut the squash into slices about 1/4
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.