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.
Not steampunk, steambaked.
From this point, the squash was soft enough to slice through and clean.
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).