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Instead of putting your fingers at risk, soften it up in the microwave. First, carefully slice off the top and bottom of the squash. Use the tip of the knife to prick the squash all over.
Slice off the ends and cut the squash into 1/2-inch thick rounds or cubes, depending on how you usually use your squash. Place the raw cubes or slices of summer squash in boiling water for 1 minute.
Cut it open to find pale orange flesh that’s firm and dry, but bakes up tender, fragrant, sweet and nutty, similar to butternut squash, with a subtle maple flavor and aroma.
Kabocha is hard on the outside with knobbly-looking skin. It is shaped like a squat pumpkin and has a dull-finished, deep-green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to buttercup squash, but without the characteristic protruding "cup" on the blossom (bottom) end.
Exfoliation methods used in Canada, 2011. Shown: top right, a bath sponge made of plastic mesh; lower right, a brush with a pumice stone on one side and a natural bristle brush on the other side, for foot exfoliation; lower left, a mud mask package for facial exfoliation; top left, a jar of perfumed body scrub to be used while bathing.
Preheat the oven to 350°. Brush the cut sides of the squash with 1 teaspoon of the olive oil and season the cavities with salt and pepper. Place the squash cut side down on a baking sheet and roast for about 45 minutes, until tender. Meanwhile, in a saucepan, bring 2 cups of lightly salted water to a boil.
As well, the squash is suitable for most recipes calling for butternut or winter squash. [7] When roasted at high heat, the squash's natural sugars caramelize, giving the squash a caramel flavor. The squash's skin is thin enough to be edible, [8] and it is small enough for a single portion, making it easier and quicker to prepare than butternut ...
Packed with healthy nutrients like fiber, minerals and vitamins, butternut squash is not only easy to prepare, but also extremely versatile. You can mash, roast, or puree it into inviting fall soups.