Hawaiian Squash Recipes

SIMMERED KABOCHA SQUASH

Steps:

• Wash the kabocha and discard the seeds. Do not peel the kabocha.
• Cut kabocha into 1 ½ inch squares.
• Place the kabocha (ideally in a single layer) into a big saucepan. Combine the dashi, mirin, soy sauce, and salt, and pour into the saucepan.
• Cover and bring to a boil.
• Reduce the heat to low and let simmer, uncovered for 15 minutes (until the kabocha is tender but not mushy).
• Serve warm or at room temperature as a side dish. Eat and enjoy ^_^

OPO SQUASH WONDER SOUP

Steps:

• Heat oil in a wok or heavy pot over medium heat; gently cook and stir pork, breaking up meat as it cooks, until browned and crumbly, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Add squash and salt; cover wok and cook, stirring 2 to 3 times, over high heat for 2 to 3 minutes.
• Mix chicken broth, water, and chicken bouillon to squash mixture and bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until squash is tender and transparent in the soup, 18 to 20 minutes.
• Remove wok from heat and cool soup slightly. Skim surface to remove accumulated fat. Stir parsley into soup, return soup to a boil, and remove from heat.