A Handy Method for Storing Kabocha Squash

1. 1

   Rinse the kabocha, and without blotting dry, wrap in plastic (without cutting) and microwave for 3 minutes.

2. 2

   Chop into suitably sized pieces, and steam for 10 minutes on medium heat.

3. 3

   Separate the skin and the flesh, and mash the flesh.

4. 4

   Weigh the amount of flesh, wrap, and then freeze.

5. 5

   It's convenient if you write the weight on the plastic wrap.

6. 6

   Now you have handy frozen kabocha to use for cooking or baking.

7. 7

   Don't toss the skin and mix it in cake sale, toss it with mayonnaise, or put it in curry or gratin.

No additional tips available.