1. Using a sharp chef’s knife, cut the squash into quarters. Slice the skin away from the edges of each piece with a knife. Remove the rest of the skin using a potato peeler, sliding the peeler in a downward motion until all the skin has been removed. 00:13
2. With the chef’s knife, remove the seeds from the middle of each piece and discard them. 00:59
3. Cut each clean piece of squash into wedges, and then again into 2-inch pieces. 01:08
4. Add the olive oil to the copper pot and place over high heat. Add the salt and pepper to the squash and place the pieces into the pot. Sauté the squash until the edges become a golden brown color. 01:26
5. Place the copper pot into the oven and bake at 350 degrees for approximately 30 minutes. 02:02
6. Chop the rosemary, sage, and marjoram into small pieces. Using the back side of the knife, smash the garlic cloves to remove the peel and release the garlic's flavor. Remove the pot from the oven, add the herbs and the garlic and toss until fully mixed. 02:22
7. Return the pot to the stove and cook over medium heat until the herbs release their flavor. Be careful not to burn the herbs. After one to two minutes, remove the pot from the heat and discard the garlic cloves. Pour the squash into a serving bowl. 03:06
What You'll Need
- Kabocha squash (1, whole)
- Olive oil (2 tablespoons)
- Rosemary (4 sprigs)
- Sage (4 sprigs)
- Marjoram (4 sprigs)
- Garlic (4 cloves, whole)
- Salt to taste
- Pepper to taste
- Chef’s knife
- Cutting board
- Potato peeler
- Large pot
- Serving bowl
In this tutorial, Chef Gianfranco mentions his preference for cooking squash in a copper pot. Copper is an effective cooking surface because it is a highly conductive metal. It heats quickly and evenly and responds to temperature change almost instantly. For a chef, this means less concern that the food in the center of the pan will cook quicker than the food closer to the edges.
If a copper pot is unavailable, one made of cast iron, stainless steel, or aluminum can be substituted.
In this tutorial, Chef Gianfranco peels the squash before proceeding with the rest of the recipe. To learn more about peeling, visit Chef Bryon's "How to Peel" tutorial located at the bottom of the page.