Today we’re going to do squash.

Take it from its big, uncomfortable natural state to a great ready-to-cook state.

This is not advanced, I understand. However that’s ok since I have actually never ever actually declared to be a food revolutionary. More like I’m constantly late to the food pattern video game and I like taking the simple escape when it pertains to food preparation.

So this post is for those of you who resemble me and normally prevent things like peeling and cutting your own squash. Likewise, this is a running start for those of you who wish to be prepared for tomorrow’s homemade squash curry sauce. Helloooo.

Think what? In the last 6 months, I have actually ended up being routine squash peeler. Like, weekly. I really keep a little plastic container of cut-up squash in our refrigerator simply for minutes like these.

How To Cut and Peel a Kabocha Squash

I sufficed in half with a big knife. These suckers can be huge. However I simply stick the knife in the center and work around the outdoors up until I get that huge man into 2 parts.

Kabocha squash on a red cutting board.

Then I dig the goop and seeds. Exists a more technical word than goop? Simply eliminate it.

Kabocha squash cleaned of it's seeds on a red cutting board.

Then I cut the halves into 4-5 wedges. I take each piece, lay it on its flat side, and cut the remove. Normally I need to do this in a couple of pieces– it does not all come off in one piece.

Slices of kabocha squash on a red cutting board.

Then I dice, cut, slice, whatever you wan na call it.

Kabocha squash cut into small pieces on a red cutting board.

The sky’s the limitation here. Stir frying. Roasting. Souping. Salading. And my preferred, making velvety sauces.

Go love yourself some squash.

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