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Microwave the kabocha for 2 minutes and remove seeds and pith from the kabocha. To learn more about how to cut kaboha squash, click here.
Cut into wedges and remove the skin.
Cut into small chunks, about 1 inch (2.5 cm) cubes.
Thinly slice the onion and garlic.
Discard the bottom of the shimeji mushrooms. Separate shimeji mushrooms into small pieces with hands.
Cut the oyster mushrooms into 2-inch pieces and slice thinly.