Boiled Buttercup Kabocha Squash Recipes
BOILED BUTTERCUP (KABOCHA) SQUASH
Steps:
- Fill a large pot with water. Bring to a boil over medium to high heat on the stove.
- Peel the squash, cut in half to scoop out the seeds with a spoon and cut the squash into cubes.
- Place squash cubes into the boiling water.
- Boil the squash for 10-15 minutes or until tender to poke with a fork.
- Once cooked, strain the squash and transfer to a medium bowl.
- Mash with vegan butter/coconut oil and salt.
KABOCHA SQUASH, JAPANESE STYLE
From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce. You can also use buttercup squash for this dish
Provided by dicentra
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Bring several inches of water to boil in a saucepan; cube and add squash, leaving the skin on. Add more water to cover if needed.
- Bring to a boil again, reduce heat, and add soy sauce and honey.
- Cook until squash is tender, 10-15 minutes. Drain.
Nutrition Facts : Calories 86, Sodium 2011.8, Carbohydrate 19.5, Fiber 0.3, Sugar 18, Protein 3.9
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