Winter Squash Recipes

However, after taking a Japanese cooking class four years ago, not only was I introduced to Kabocha squash, but my instructor, a petite, sweet woman, also taught our class a few tricks that I was able to use right away.  Now I feel comfortable preparing almost any variety of winter squash I find.

Winter squashes are excellent sources of vitamin A, vitamin C, potassium, fiber and manganese. Kabocha squash, one of my favorites, is similar in taste and texture to buttercup and butternut squash. Its orange flesh is dense, sweet and creamy, almost like a mix between pumpkin and sweet potato. I?ve used Kabocha, buttercup and butternut squash interchangeably in recipes.


Recently, I put together a dinner from soup to dessert using Kabocha squash.You can substitute buttercup or butternut squash if you wish (Kabocha is a little sweeter than these other two varieties).

Here's how I was taught to prepare winter squash, along with recipes for Creamy Kabocha Squash Soup with Lemongrass, Japanese Style Kabocha with Meat Sauce, and Thai Black Sweet Rice with Kabocha Cream.

How to prepare Winter Squash:
1. Cut squash in half.
Use a sharp knife

2.  Put squash halves in microwave for 2 minutes to make it easier to cut and peel.

3. Use spoon to scoop out seeds and any stringy filling.