several recipes online

The closest thing I could find in appearance is a round zucchini, but that’s a summer squash.

I know b/c my store sells it.

But I couldn't remember it!

So.........how do I cook it?

Cut in half vertically, scoop out seeds, etc., place on a baking sheet cut side down with a little water, bake until so soft you can easily stick a knife through the skin and flesh.

Good to see you, CP!

and found some Winter squash that looks like this with recipes

My wife steams it - after cleaning the seeds and cutting into inch and a half squares.

Then it can be anything. Just mix with stock and puree & it's soup

mash and add baking spice and egg et voila it's pie

Mix a pound of mashed kabocha with a Duncan Hine's spice cake mix, mix 1 egg bake at 350 for 20-25 and it's cookies

Unlike pumpkin, kabocha skin is easily digested so, no need to peel the squash or scoop the meat from the rind.

Just be aware that it makes the mash slightly green.

Here are eight recipes: https://www.foodandwine.com/vegetables/squash-gourds/extremely-easy-delicious-recipes-kabocha-squash

When soft, scoop out the squash flesh, add butter, salt, pepper and enjoy. Love roasted squash.

You can also slice in rounds, removed skin if tough, cut in chunks, drizzle with olive oil, map,e syrup, etc. and roast. Then just eat those chunks of squash. Or put in a kale based salad.

A lot of people make squash soup. Bleh. My opinion.

Squash can be really heard to cut because the rind is tough - that is why it keeps well. A sturdy sharp knife can be handy

pan with sides [cookie sheet with sides works for me] and a small bit of water. bake 375 for maybe 45 minutes--under tender. The water keeps it from drying out. Then I turn sides up and put in brown sugar and spinckle with salt. baking time is really up to you depending on how soft you want it. insert fork to check.


good luck.

Careful when you cut in half-put on hard board-it has hard shell and hold tight.


OPPS--I forgot to say to scoop out seeds and mush. [you can bake seeds along side the squash in some butter.

I will try some of these, or maybe all of them!

Thanks for rescuing me.

Then use it later for soups, sweet bread, pies, etc. That's what I do with surplus squash of all types.

Did you determine the color inside?

1. Cut it in half thru the middle, the equator.
2. Scrape out the seeds
3. Coat the inside and outside with olive oil.
4. Place both halfs upside down on a baking sheet
5. Cook in a 350 degree oven for about 45 min. After which poke with a fork to test that it's cooked
6. To serve, add a pat of butter, salt and pepper to taste.

stuffed with browned meat (ground beef, sausage, etc.) and a white and wild rice mixture with sautéed onions and garlic. Cut open the top, scoop out the seeds. Stuff and cover with cheese. Bake.

I always throw them into the woods behind my house for any species that wants to eat them.

If you cut in in half and the flesh is bright yellow or orange, cook it the way you'd cook any winter squash. I like it cubed, steamed until it's barely fork tender, then tossed with butter, parsley, and black pepper.

If it's a very pale color and full of water, you've got a summer squash of some variety.

If it's a winter squash, don't forget to save the seeds, spray them with a little oil, toast them and salt them.

Some space in my freezer so I can cook a couple of squash for pies later.
I measure the cooked squash into 500 ml plastic containers.

If so, I hope it was delicious!