Help with kabocha squash


Katey Dager

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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!

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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!

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