How I cook Kabocha Squash

If I was to pick few of my favorite vegetables, Kabocha squash would most certainly be one of them.

As a Korean, I did eat it once in a while when I was young, but not as much as I do now. For few years, I’ve been eating “lots” of this delicious squash on regular basis – so starchy, so sweet, so flavorful…I love it even more than a sweet potato!

I’ve been steaming it (by portions) for most of the time, and sometimes broiling it. Recently however, I discovered a new way of cooking them, which is by using my mom’s pressure cooker!

Usually, people would use regular stovetop pressure cookers, but we Koreans have this special “electronic” pressure cooker for making delicious rice. This device allows you to cook rice, beans, and pretty much everything perfectly with a single button.

First, you get a small kabocha squash. (This one was actually Buttercup..I realized when I was tasting it later).

You’ll have to trim off some of the parts – like the ugly, spotted parts or sometimes the top (because it might not fit the cooker).

I’ve cooked the WHOLE THING few times before, but this one was a little large, so I cut it in half and scooped out the seeds. If the squash is small enough to fit into the cooker, you don’t have to do anything πŸ˜‰

You have to add about 1/2 cup of water, usually. This time I wish I added less, since Buttercup is more watery than Kabocha.

Now, this rice cooker is a KOREAN brand, that our family bought in Japan. It’s for 2~3 people; that’s why it’s so small. I read a little bit of Japanese: now it says “READY FOR PRESSURE COOKING”. Other menu options include Beans, Regular Rice, Brown Rice, and Cleaning. I set the time to 20 minutes.

When there are only 3 minutes remaining, the cooker releases pressure and all the steam comes out. You don’t have to do anything…it’s “electronic,” remember?

After 20 minutes, you open the lid and find a perfectly cooked squash. In this case, because I cut the squash in half, it looks a little messy. However, if you cook the whole squash, it still comes out perfectly cooked, but in its original shape. (But be careful as you take it out. It’s so soft it will crumble anyway).

Now you can scoop some out for you to eat. You can leave the rest in the cooker because the cooker will keep it warm for ~ 2 days if you keep the plug on.

While the cooker is doing its job, you can make some other things! I made coconut lentil dal/stew…which turned out pretty good:)

Serve with lots of cinnamon, ghee, or whatever you feel like πŸ˜‰

Go ahead and have seconds…and even for dessert. I usually finish the whole squash within two days when I cook like that.

And on a random note…don’t forget your chocolates!! (chocolate covered mango & mangosteen are so goooood)

You can google yourself how you can cook the whole squash in regular pressure cooker too! Cooking in pressure cooker takes 1/2 the time of what it’d take in the oven and gives more softer results. It is just so simple!!

See you next time!

-aspiring ❀


5 thoughts on “How I cook Kabocha Squash

  1. I love Kabosha squash it’s my favorite! I wish I had a pressure cooker, but I usually cook mine in the oven… And make delicious soup with the rest πŸ™‚

  2. gargupie says:

    I love kabocha! My Japanese friend’s grandma used to cook for me a lot.
    Oh and I really wish I have the rice cooker you know. The rice always comes out perfect! πŸ™‚

    • Stephanie says:

      Hello!! Thanks for commenting!
      Pressure cookers are certainly amazing. You can use stove-top pressure cookers too! They work even better, actually πŸ˜‰

  3. Ooooh, you also have a Cuckoo rice cooker! Mine is far less sophisiticated, though, and doesn’t have all those fancy programs. It cooks lovely rice, though. I have to try a squash! πŸ˜€

    • Stephanie says:

      Hi, Kath! Thanks for commenting πŸ˜€
      Haha, the problem is…I think I just broke mine yesterday 😦
      Do you know any other models that’s good??

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