Kabocha puree is a phenomenal ingredient. It is the perfect substitute for all kinds of ingredients. It’s most obvious substitute is canned pumpkin, however the taste of a kabocha is so much richer!
The fastest was for me is to use the microwave. And, being that I live in Korea where for my first year, I lived without an oven (and now the oven that I do have is teeny-tiny), the microwave has just proven to be the easiest option with the least amount of clean up!
kabocha squash (or other winter squash variety)
Start with your hollowed-out and halved squash and place cut side down on a microwave-safe plate.
Pop in the microwave and cook uncovered on high for 10-15 minutes depending on the strength of your microwave.
It should look something like this.
Next, use a spatula to break the squash into pieces.
The squash should be cooked enough that it breaks fairly easily.
Continue breaking the squash until its flattened out and looks something like this
Pop it back into the microwave for another 10-15 minutes.
It should look something like this:
Holding the plate steady with an oven mitt, scrape the squash into a bowl.
Your plate will probably look something like this.
Because a lot of the natural sugars are drawn out in the cooking process, I like to catch them and add them back into the puree. To do this, just pour some boiling water on your plate, let absorb, and then add to your squash.
Now, simply mash together. If you want a finer product, you can do this in the food processor, or probably use beaters as well, but I generally don’t bother. I’m pretty happy to have the squash ready in this form.
So you don’t like the green chunks from the peel? Please. Tell me that you taste the difference.
I can promise you it is not worth the effort it would take to peel it. And honestly I can’t taste the difference. Peels are good for you anyways!
And there you have it- easy peasy delicious squash puree. Ready for you to eat straight as it is, or use it in recipes. 🙂