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JAPANESE MICROWAVE ACORN SQUASH RECIPE HOW TO
JAPANESE MICROWAVE ACORN SQUASH RECIPE FULL

Once it’s all cut, toss it in some coconut oil.

If squash is too stubborn, bake it whole for about 1 hour (prick it a few times with a knife first to let steam release), then cut, remove seeds and season per recipe.

If possible, use a cleaver knife in a rocking motion.

Microwave squash partially, for ~4-5 minutes, then proceed to cut into wedges and roast.

Bake the squash for about 10 minutes, then remove to cut and finish roasting.

Options and tips for cutting the Kabocha squash: Honestly I am in fear at times that I am going to take that large knife and jam it straight into my body because most squash is hard to cut! Like really hard! So if you’re having trouble cutting it, try one of the tips below. One of the trickiest parts about large squash is cutting them. So this basic cooking technique can be applied to any large squash really. And it’s got 40 calories per cup AND l ess than half the carbs of most other squash (about 7 grams per cup).

JAPANESE MICROWAVE ACORN SQUASH RECIPE FULL

This anti-inflammatory food is bursting with nutrition. It’s full of beta carotene, iron, vitamins A, C, fiber and some B vitamins.

You guys, there is just something about it. You’ve got to get your hand on one! I was lucky enough to receive one in my CSA box so this organic beauty just showed up at my door. If you are new to Kabocha it’s similar to pumpkin or acorn squash, but even better because it’s even sweeter and has the perfect fluffy interior.

JAPANESE MICROWAVE ACORN SQUASH RECIPE HOW TO

Today I thought I’d chat about how to handle Kabocha squash (a Japanese pumpkin). I have to remind myself that not everyone reading this blog is a food blogger or expert in the kitchen. Hi friends! When I started this blog I intended on doing a “cooking basics” series where I show you a more general cooking technique or tip. Intimidated by cooking Kabocha Squash? It’s delicious and nutritious when prepared this simple way!