If you’re looking for an easy healthy recipe that you will be making over and over again, you’ve found one. Kabocha squash is one of those special foods that tastes great every-time, if you cook it right. I cook mine in very shallow water. That was the trick to keeping the squash tender but still firm and retaining much of it’s flavor.
my blog is still very much under construction and I put up this post for my own sanity. I really miss you wonderful readers. The people who make it possible for me to do what I love most. Which is cook healthy, delicious food and take stunning images. I’m still working on the stunning images part.
So please keep coming back because I have a lot planned. My birthday is coming up soon and i’m headed to Texas. A dear friend of mine has a timeshare out here and we plan to kick back and live it up. I have a little bit of work to do while I’m out there as well. However for the most part I will be enjoying her company.
Please try this easy healthy recipe and let me know what you think about it. How To Cook Kabocha Squash Perfectly
- 1 Kabocha squash
- 2 1/2 cups water
- Cut the kabocha squash in half with a chefs knife
- Then cut each half into 3 inch pieces.
- Place the squash into a large pot, add in the water.
- Cover the pot and let cook for 15 minutes or until the squash is just tender.
- Serve with your favorite oil and a sprinkle of salt.
Put the squash in first and then add in the water making sure that it touches all of the pieces of squash. This enables the squash to steam properly. This process also works well with plantains too. Enjoy.