Help with kabocha squash

[Katey Dager]

I bought a kabocha squash because I saw a recipe where you cut it into slices and roast it that looked delicious. Now the issue is that either my knife is not sharp enough or I don't have the strength to whack off the top or cut it in half or really do anything but chip off small bits of skin, which is doing no good at all. Can I cook it a little whole so it softens up and then cut it into slices and roast? Or do you have any recipes that utilize it cooked whole? Thanks!

[Nadia B]

Yep, cook it whole. Hour or so at 350-375, I like it really well done. Use as you would use pumpkin. If you wrap it in foil you'll keep the skin soft and edible.

[Xandra]

I've also given up on cutting any squashes before cooking. The knife work was too dangerous. I roast them whole and if any recipe can't use fully cooked mashed squash, I skip it.

[Katey Dager]

It's too bad I can't try the recipe I originally wanted. It looked crispy and delicious. But I'm sure it will be just as good mashed with a bit of coconut oil! Thanks.

[eating4balance]

You can roast it whole and check it after 30 minutes or so. Eventually it will get just soft enough where you can cut it. Then just use it like normal in the recipe, maybe cutting down on the cooking time.

[Katey Dager]

I think I'll try that!

[Life More Abundantly]

I *carefully* cut mine in half, each part in half again (quarters), and one more time (eighths). Then I used a veggie peeler (like you'd use for peeling potatoes). It wasn't as easy as peeling a potato, but I found it was much easier to cut the squash into smaller pieces before using the peeler. Then I sliced the squash in strips the thickness of French fries, drizzled with coconut oil and sea salt, baked at 350 for 45-50 min. Even made a dipping sauce with some homemade mayo and curry powder. Yum!