Someone gave us a whole kabocha squash. Normally I don’t like using whole kabocha. It’s a pain to breakdown. The skin is so hard, I’m afraid of hacking of body parts.
This time, I thought I’d try something different. I cut out the stem, poured about a cup of water inside (i didn’t even bother to clean it out, and threw the whole thing in the oven (400 degrees, 60 minutes).
This is what came out.
Steam Baked Kabocha
Not steampunk, steambaked. 
From this point, the squash was soft enough to slice through and clean.
Cooked Kabocha Squash
The method seems to have worked. I’ll find out how it tastes from The Cat later tonight (I packed a wedge for her dinner).
Eat well.
The Mouse
What a great trick! I also try to avoid slicing an arm off when cutting squash. You’re a clever mouse!
You can also poke the skin with a fork and put it in the microwave for a minute. This softens the skin enough to be able to cut it up
Thanks for the tip!
That is brilliant, Mouse! I am going to try this trick!
Great idea!
ingenious – what a clever cook you are!
Great tip. Efficient not lazy
fuss free