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
hem. Soak in hot water for 30 minutes to rehydrate. Meanwhile
ater as beans and cook for 50 - 60 minutes until the
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
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.
en to 375. Halve a kabocha squash and place both sides cut
Clean Kabocha squash and carerfull cut in two.
Place kabocha squash cut-side down into a
n plastic wrap, and refrigerate for about 20 minutes.
Roll
ll the water is gone, for about 15 minutes.
Cut
o low, cover and simmer for 1 hour.
Meanwhile, increase
Cut top off kabocha squash like a lid; reserve. Scoop
ater to a boil. Add kabocha squash, sweet potato, carrot, garlic, 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.
e-seed and cut the squash into slices about 1/4
Cut kabocha squash into 1-inch chunks and
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.
Heat oil in 12 inch skillet over medium-high heat.
Add ginger, garlic and scallions and cook until fragrant (2 minutes). Add stock, soy sauce, mirin and sugar. Bring to a simmer.
Add squash and cook, turning once, until softened (about 8 minutes). Reduce heat to low, cover, and cook until tender, turning once to evenly glaze (15-20 minutes).