kabocha squash recipe

How To Make Instant Pot Kabocha SquashCooking a whole kabocha squash in the Instant Pot is very easy.  This Japanese winter squash is delicious and has a sweet nutty flavor with a hint of pumpkin and sweet potato.  Once cooked you can use mashed Instant Pot Kabocha squash as a side dish or use it in any other recipe that calls for mashed squash.

How To Make Instant Pot Kabocha Squash

lb Kabocha Squash

water

scrub

Scrub the outside of the kabocha squash well under running water.

Load

Place a silicone rack in the bottom of the IP.Add the water. If using a 6 quart Instant Pot add 1 cup of water. If using a 8 quart Instant Pot add 1 1/2 cups of water.

Cover

Place the lid on the IP and turn the vent to the sealing position.

Cook

Press the manual button and set the timer for 20 minutes for a 5 lb kabocha squash. 

Reduce

If pressure cooking a smaller squash reduce the pressure cooking time accordingly. For example if cooking a 3-4 pound squash cook for 15 minutes. If cooking a kabocha squash that is 2 lbs. or smaller cook for 10 minutes.

Quick Release

Once the pressure cooking time is done quick release the steam by sliding the pressure valve to the venting position.

Uncover

Remove the lid venting the steam away from your face.Allow the steam to dissipate.

Remove

Lift the kabocha squash up with the silicone handles.

Cool

Place the squash on a cookie sheet or in a bowl to cool.

Peel

Once the squash has cooled enough for you to handle it safely pull the skin away from the flesh. 

Cut the squash in half and use a spoon to scoop the fibers and seeds from the inside of the squash.

Scoop

Scoop the cooked flesh of the kabocha squash from the skin and place in a bowl.

Mash

Mash the squash and store in the refrigerator until ready to use.

https://embed.mediavine.com/videos/u4wckaw2z2ahf97hcvjz

How To Make Instant Pot Kabocha Squash so you can easily peel the thick peel of this green and bumpy winter squash with bright orange flesh.

Instant Pot Kabocha Squash

This delicious braised kabocha squash recipe is a hearty, healthy way to enjoy winter squash.

Kabocha Squash Recipe

soy sauce

mirin

brown sugar

instant dashi

sesame seeds, sliced green onions, rice

Combine the water, soy sauce, mirin, brown sugar,...

Combine the water, soy sauce, mirin, brown sugar, and instant dashi in a large stockpot over high heat. Stir and bring to a boil for 2 minutes. 

Add the squash. Stir and cover the pot...

Add the squash. Stir and cover the pot with a lid. Bring to a boil and reduce heat to medium. Let simmer for 8 to 10 minutes or until tender, stirring occasionally.

Optional - serve with rice, sliced green onion,...

Optional - serve with rice, sliced green onion, and sesame seeds.

https://mediavine-res.cloudinary.com/video/upload/cc2c4l1o3eubcctjthzi.mp4

Braised Kabocha Squash

This roasted kabocha squash recipe is a delicious fall or winter side dish! Topped with sesame seeds, scallions, and my sesame ginger dressing, it&#039;s filled with sweet, savory, and nutty flavor.

Roasted Kabocha Squash

kabocha squash

olive oil

Sea salt and black pepper

Sesame Ginger Dressing (for drizzling)

scallions

Sesame seeds

Microgreens

Preheat the oven to 425°F and warm the squash (whole) in the oven for 10 minutes, so that it’s easier to slice.

Line 2 baking sheets with parchment paper.

Slice the squash in half lengthwise, scoop out the ribbing and seeds, and then slice into 1½-inch slices. Divide the slices among the baking sheets, drizzle with the olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes, flipping halfway, until golden brown and tender. (Note: the skin should be tender and it’s edible too.)

Arrange the roasted squash on a shallow platter. Drizzle with the dressing, and sprinkle with the scallions, sesame seeds, and microgreens. Season to taste with more salt and pepper and serve.

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