winter squash recipe

How To Make Instant Pot Kabocha SquashCooking a whole kabocha squash in the Instant Pot is very easy.  This Japanese winter squash is delicious and has a sweet nutty flavor with a hint of pumpkin and sweet potato.  Once cooked you can use mashed Instant Pot Kabocha squash as a side dish or use it in any other recipe that calls for mashed squash.

How To Make Instant Pot Kabocha Squash

lb Kabocha Squash

water

scrub

Scrub the outside of the kabocha squash well under running water.

Load

Place a silicone rack in the bottom of the IP.Add the water. If using a 6 quart Instant Pot add 1 cup of water. If using a 8 quart Instant Pot add 1 1/2 cups of water.

Cover

Place the lid on the IP and turn the vent to the sealing position.

Cook

Press the manual button and set the timer for 20 minutes for a 5 lb kabocha squash. 

Reduce

If pressure cooking a smaller squash reduce the pressure cooking time accordingly. For example if cooking a 3-4 pound squash cook for 15 minutes. If cooking a kabocha squash that is 2 lbs. or smaller cook for 10 minutes.

Quick Release

Once the pressure cooking time is done quick release the steam by sliding the pressure valve to the venting position.

Uncover

Remove the lid venting the steam away from your face.Allow the steam to dissipate.

Remove

Lift the kabocha squash up with the silicone handles.

Cool

Place the squash on a cookie sheet or in a bowl to cool.

Peel

Once the squash has cooled enough for you to handle it safely pull the skin away from the flesh. 

Cut the squash in half and use a spoon to scoop the fibers and seeds from the inside of the squash.

Scoop

Scoop the cooked flesh of the kabocha squash from the skin and place in a bowl.

Mash

Mash the squash and store in the refrigerator until ready to use.

https://embed.mediavine.com/videos/u4wckaw2z2ahf97hcvjz

How To Make Instant Pot Kabocha Squash so you can easily peel the thick peel of this green and bumpy winter squash with bright orange flesh.

Instant Pot Kabocha Squash

A lovely healthy vegetarian side dish with beautiful color and texture. This beautiful winter squash is caramelized and gently sauteèd with other healthy ingredients.

Delicata Squash Sautè

Delicata squash

pomegranate seeds

dates

ginger

Tablespoon maple syrup

Tablespoon coconut, olive or avocado oil

Prep the veggies

Heat the oil in a large skillet set...

Heat the oil in a large skillet set to medium,

Place the squash rounds flat in the skillet...

Place the squash rounds flat in the skillet and cook until brown.

Now turn the squash and add the dates,...

Now turn the squash and add the dates, diced ginger, pomegranate seeds and maple syrup.

Continue to cook until the squash is browned...

Continue to cook until the squash is browned on both sides and soft.

https://mediavine-res.cloudinary.com/video/upload/yabysnmfbp6jrok6xxk3.mp4

Delicata Squash Sauté

Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!

Roasted Stuffed Delicata Squash

squash

Extra virgin olive oil

Kosher salt

cinnamon (divided)

nutmeg

farro

shallot (chopped)

green onions (white and green parts, trimmed and chopped)

garlic

walnuts

hazelnuts

fruit

Heat the oven to 425 degrees F and position a rack in the middle.

Wash the delicata squash and dry well. To make it easier to slice, place them (whole) in the microwave and warm for 2 to 3 minutes. Carefully remove them from the oven and slice each in half length-wise (use an oven mitten or wait until the squash is cool enough to handle). Using a spoon, scoop out the seeds making a cavity for the filling (discard the seeds or you can clean and roast them for later use).

Brush the flesh, cleaned side of the delicata squash with olive oil (including the cavity). Season with kosher salt. Mix the ground cinnamon and nutmeg in a small bowl, and season the delicata squash with ½ of this mixture.

On a large baking sheet, arrange the delicata squash halves, flesh-side down.

Roast in the heated oven for 25 minutes or until fully cooked and tender. Using a pair of tongs, flip the squash over and return to the oven for just 5 more minutes.

While the squash is roasting, prepare the filling. First, cook the farro in boiling salted water according to package instructions (mine took 2 cups of boiling water and 20 minutes of cooking time. Farro should absorb the cooking liquid. It is ready when it is tender and somewhat chewy).

In a large skillet heat 2 tablespoons extra virgin olive oil, cook the shallots, onions and garlic over medium heat, tossing for a bit, until softened (3 to 5 minutes). Season with kosher salt and the remaining nutmeg and cinnamon. Add in the nuts and dried fruit, and cook until warmed through. Add the cooked farro and toss to combine.

Assemble the stuffed squash. When the squash is ready, transfer the squash halves to a serving platter. Spoon the farro filling into each squash cavity. Serve!

https://content.jwplatform.com/videos/dBjhSrRh.mp4

Tender roasted delicata squash halves stuffed with a Mediterranean farro mixture

Slightly nutty, delightfully buttery, and just a touch sweet, this mashed acorn squash is a delightful side dish recipe that’s flavored with brown sugar, cinnamon, and nutmeg.

Mashed Acorn Squash

acorn squash, (cooked however you prefer)

salted butter, (at room temperature)

brown sugar, (more or less to taste)

cinnamon

Kosher salt, (to taste)

Cut, seed, and cook the acorn squash either by roasting it in the oven, microwaving it, or pressure cooking it in an instant pot. When cool enough to handle, scoop out the flesh of the acorn squash and place in a large mixing bowl.

Add ½ cup salted butter, ¼ cup brown sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg, and a generous pinch of kosher salt to the squash. Use a handheld mixer to combine and whip until squash is light and fluffy, about two minutes.

Taste, adjust seasoning, adding more sugar, spices, or salt to your preference, and serve warm with extra butter on top.

Learning how to cook acorn squash in the microwave makes it easier than ever to enjoy sweet and tender acorn squash! It takes just minutes to cook and is delicious topped with butter, brown sugar, and cinnamon!

Microwaved Acorn Squash

acorn squash

butter

Brown sugar, (to taste (optional))

Cinnamon, (to taste (optional))

Carefully cut the acorn squash in half using a very sharp knife. It is easiest to do this if you work along the ridges of the squash, cutting between them in a “valley.” Scoop out the seeds and discard.

Prick the inside of each squash half all over with a fork and set in a large bowl so the squash cannot tip over. Place 1 TBSP of butter in each half and sprinkle with a pinch of kosher salt.

Cover the bowl with a microwave-safe plate and microwave on high for 8 – 10 minutes, or until squash is fork tender and pulls away from the skin easily. Very carefully remove the (hot) plate and bowl from the microwave (there may be water on the plate).

Top 5 winter squash recipe recipes from across the web

The most viewed winter squash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How To Make Instant Pot Kabocha Squ...

Delicata Squash Sautè

Roasted Stuffed Delicata Squash

Mashed Acorn Squash

Microwaved Acorn Squash

Top 5 winter squash recipe recipes from across the web

The most viewed winter squash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How To Make Instant Pot Kabocha Squ...

Delicata Squash Sautè

Roasted Stuffed Delicata Squash

Mashed Acorn Squash

Microwaved Acorn Squash

The most viewed winter squash recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine