Just a pinch of salt is all it takes to bring out the natural sweetness of kabocha squash! The fluffy, tender texture is absolutely irresistible♪
Ingredients
2 servings- Ebisu kabocha squash1/4
- ★Salt2 pinches
- ★Water100cc
Directions
20 min- 1
Cut 1/4 of the ebisu kabocha squash into bite-sized pieces and place them in a pot.
- 2
Sprinkle 2 pinches of salt over the squash, add 100cc of water, cover with a lid, and place over heat.
- 3
Once it comes to a boil, reduce to low heat and simmer until all the water has evaporated, allowing the squash to become fluffy and tender.
Tips
When selecting an ebisu kabocha squash, look for one with a deep yellow flesh, thick meat, and densely packed large seeds — these will give you the best flavor. If buying a whole squash, choose one with a dry stem and a slightly sunken area around it, which indicates freshness.
Nutrition
Per serving- Calories85 kcal
- Protein1.5 g
- Fat0.2 g
- Carbs18 g
- Sodium0.5 g
Just a pinch of salt is all it takes to bring out the natural sweetness of kabocha squash! The fluffy, tender texture is absolutely irresistible♪
Ingredients
2 servings- Ebisu kabocha squash1/4
- ★Salt2 pinches
- ★Water100cc
Directions
20 min- 1
Cut 1/4 of the ebisu kabocha squash into bite-sized pieces and place them in a pot.
- 2
Sprinkle 2 pinches of salt over the squash, add 100cc of water, cover with a lid, and place over heat.
- 3
Once it comes to a boil, reduce to low heat and simmer until all the water has evaporated, allowing the squash to become fluffy and tender.
Nutrition
Per serving- Calories85 kcal
- Protein1.5 g
- Fat0.2 g
- Carbs18 g
- Sodium0.5 g
Tips
When selecting an ebisu kabocha squash, look for one with a deep yellow flesh, thick meat, and densely packed large seeds — these will give you the best flavor. If buying a whole squash, choose one with a dry stem and a slightly sunken area around it, which indicates freshness.