#How Do You Cook A Kabocha Squash

Stop peeling your winter squash. You’re making it harder than it needs to be. It’s winter ….and this Koginut squash is the kind of vegetable that just feels right right now. ❄️ Comforting …but still simple, real food. No peeling. No complicated prep. Roasted until caramelized and soft. Just warm, spiced, nourishing vegetables. ✨no-fuss recipe below 👇

An entire squash is only 250 calories, and I can’t believe I wasted years cutting it when roasting it whole makes it fall apart in seconds. Want to know how I optimised my plates to lose fat while staying stuffed? Comment CHALLENGE and I’ll send you my new mini guide.

How to Pick a Ripe Kabocha Squash EVERY TIME Kabocha is the one of the best squashes for all sorts to dishes, but only if you pick the right one. The Ripeness Guide: 🪵 Dry, woody stem 🍵 Dull, sage-green rind 🍊 Orange ground spot ⚖️ Heavy for its size 🥁 Dense “thump” sound Save this guide so you never end up with tasteless kabocha again!

Move Over, Butternut! This Roasted Kabocha is Next Level. The squash you didn’t know you needed. 🧡 Kabocha roasted with olive oil and finished with a little butter... it’s basically nature’s candy. It has that perfect velvety texture that puts standard winter squash to shame. Pro-tip: Don’t toss those seeds! Watch how I put them to good use at the end. Did you know? Unlike most other squash, the skin of a Kabocha is completely edible! Once it’s roasted, the peel becomes soft and tender, meaning you don’t have to spend any time peeling that tough outer layer before you eat. #KabochaSquash #NaturesCandy #RoastedSquash #HealthyRecipes

#kabochasquash slice in half, drizzle olive oil seasonings of choice, bake 425 for about 40 min until soft. I let it cool a little and peeled the skin. Added cottage cheese ! Chefs kiss!

Don’t let squash squash your cooking confidence. This is my foolproof way to roast my favorite—Koginut—caramelized, cozy, and scoopable straight from the shell. #squash #easyrecipe #quickrecipes #instayum #instagood

Kabocha squash is a complex carbohydrate that is high in fiber. Your body takes longer to break down complex carbs so you won’t be left with a sugar crash. Kabocha squash also contains beta-carotene, which helps reduces stress in your brain. Kale is a vegetable high in folate. This produces dopamine in your brain and helps lift lower mood. Remember how serotonin starts in the guts? I added leeks because it’s a prebiotic and will help feed the good bacteria in your gut. A touch of cinnamon and ginger also helps with bloating. Roasted kabocha squash and leek soup with massaged kale and ground chicken Soup recipe: 1 large kabocha squash 1 large leek 1 large apple 4 garlic cloves 1/4 tsp ground cinnamon Olive oil 32 oz chicken broth Salt to taste Cut squash in to cubes and remove skin and seeds. Cut leeks and apple into large chunks. Smash 4 garlic cloves. Drizzle some olive oil and roast in the oven at 425 for 35 min. Let cool and blend into a smooth purée along with the chicken broth. Add additional salt to taste. Chicken recipe: 1 lb ground chicken 4 garlic cloves minced 1 tbsp dark soy sauce 1 tsp chicken bouillon 1 tsp honey 1 tbsp grated ginger Garlic powder Black pepper Cooking oil Heat up a pan and add in cooking oil. Stir in minced garlic for 30 seconds and then add in ground chicken. Add in all the seasonings and continuing cooking until done about 7-10 min. Kale topping: 2-3 cups of chopped kale 1-2 tbsp olive oil Black pepper Drizzle olive oil onto the kale and black pepper. Massage until kale shrinks in size. Add soup into a bowl. Top with massaged kale, ground chicken, and additional pumpkin seeds. Serve warm.

Learn to cook seasonally

Save melons and berries for the summer 🍉🫐 Now’s the time to enjoy those beautiful winter squashes 🎃 Comment “Recipe” and I’ll send you over a free meal plan

A pumpkin recipe that mostly cooks itself. Soft, sweet and finished with mozzarella, crispy capers and sage. This is my whole roasted Crown Prince squash. Full recipe on Substack.

Kabocha Squash & Butter Bean Curry - Kabocha squash is like if a pumpkin and a butternut squash had a baby - not as sweet but that’s also a good thing?? - Recipe: 1. Soften kabocha squash by cooking whole in the oven for 20mins at 400F 2. Sauté 1 medium diced onion and 5 cloves of minced garlic in a generous amount of oil on medium-high heat until soft. Stir in 1 tsp garam masala, 1 tsp salt, 2 tsp curry, 2 tsp paprika, 1/2 tsp turmeric, a pinch of cayenne and cook for 30 seconds. 3. Peel and de-seed the squash, roughly chop, and add to the pan along with 3/4 can of coconut milk (I used light), saving the rest for garnishing. Cook on medium heat until the squash can be easily squished flat. 4. Add in 1 can of cooked butter beans (white kidney beans or Lima beans) and finishing cooking for a few mins, then garnish with coconut milk, chopped cilantro or parsley, and serve with bread! Note: you can cook the kabocha squash in the oven for longer until it’s fully softened to cut back on stove time, but to avoid the mushy mess I only do 20mins:) - #easyrecipe #dinnerideas #recipeideas #viral #fyp