what should I do with this kabocha?

a few days ago, i received a kabocha squash (a Japansese version of winder squash), and i had no idea what to do with it. thank goodness for the internet! i googled and found many recipes for preparing this tasty and nutritious squash/pumpkin, and chose to go with a simmered kabocha recipe found on champuru.net . i didn’t have all the proper ingredients on hand so i made a few substitutions, but my simmered kabocha came out nicely, if i do say so myself!

ingredients:

1 lb kabocha
3/4 cup dashi stock (i substituted with chicken broth)
3 tablespoons sugar
2 tablespoons soy sauce

1. wash and scrub the entire kabocha well because we will leave the skin on. carefully cut the kabocha into 1-inch cubes…this may take you awhile since the uncooked kabocha is pretty hard and tough to cut through.

kabocha is tough to cut!

removing the seeds

2. Place all ingredients except kabocha into a pan and bring to a boil. Add kabocha to pan.

gently stirring the simmering kabocha

3. Lower heat and simmer until liquid is nearly gone.

4. And it’s done!

my finished kabocha!