Kabocha squash is the perfect vegetable to take us from late Summer into Fall, although it is usually available year round. I'll show you three simple and fast ways to make it: roasted and drizzled with maple syrup, melt-in-your-mouth steamed, and a comforting kabocha miso soup. This tender and healthy Japanese pumpkin is easy to make and perfect for vegetarians, vegans, and meat eaters alike.

All prep:

Don’t remove the skin if you don’t want to.

Split and remove the seeds of the squash. They can be cleaned, roasted at 350°f with coated with oil with some salt for 20 minutes.

Chop the Kabocha into smaller pieces.

Roast:

Coat the squash in oil and spices (garam masala, real el hanout, smoked paprika, Aleppo pepper)

Roast at 375° for 45 minutes

Drizzle maple syrup and serve

Steam:

Place a bowl in a Steamer and drizzle with Chinese cooking wine or mentsuyu.

Steam for 20-30 minutes

Miso soup

Boil squash for 45 minutes, add Dashi or mushroom powder if desired

Add miso paste to the water. About 1tbsp per 2 quarts.

#chefjon #cooking #kabocha

0:15 - Prepping Your Squash
1:08 - Roasted Kabocha
2:19 - Steamed Kabocha
4:35 - Kabocha Miso Soup

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