To cut

• Kabocha, like other winter squash, can be hard to cut.
• If you come across a particularly hard rind, position a cleaver or large knife to the right of the stem.
• With a mallet or rolling pin, gently pound where the blade joins the handle until the Kabocha is split in two.
• Discard all seeds.
• The Kabocha will be easier to peel after cooking (but remember the skin is delicious and incredibly healthy)
• Traditionally roasted, Kabocha can be baked, steamed, used in soups, salads, pies and pastas.

To peel

• Japanese and Southeast Asian cooks prefer to leave the skin on the Kabocha because of its high nutrient content. However, if you choose to remove the skin, here are a few guidelines.
• Kabocha is easier to peel after cooking.
• Using both hands with the knife in a horizontal position, peel off the skin by holding the blade away from the body and using a pushing motion to cut.

To bake

• Simply wash the Kabocha and place, whole on a baking dish.
• Bake at 150-170°C for 50 to 60 minutes.
• To shorten the baking time, cut the Kabocha in half with a very firm knife.
• If you wrap the Kabocha in aluminium foil, shiny side inside, the skin, which is completely edible and highly nutritious, will remain soft enough to enjoy along with the delicious flesh.

To steam

• Cut Kabocha into cubes and place in a steamer with sufficient water.
• Turn heat to high and steam for 7 to 10 minutes.

To microwave

Whole:

• Take a whole Kabocha and simply cut a hole through the skin into the core.
• Place in a microwave-proof dish, cover with plastic wrap to seal heat in and microwave on high until the skin is tender. (Kabocha is easiest to cut after microwaving this way)

Pieces:

• Cut Kabocha into required pieces, cover and microwave on high until tender.