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Any tips for peeling kabocha squash?

Only time I worked with it, almost hurt myself trying to peel the darn thing.

asked by gfbird over 3 years ago
6 answers 10505 views
B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added over 3 years ago

Yes, kabocha is the worst. My only suggestion is to pop it into the microwave for about 5 minutes, then let it cool. That seems to help a bit. Also, figure out ways to cut on a straight line, down from top to bottom (holding the bottom firmly on a cutting board), as much as possible. And of course I don't need to tell you to sharpen you knife! (Do not bother trying to peel it with a peeler. Even the best peelers are no match for it.) Good luck! ;o)

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HalfPint is a trusted home cook.

added over 3 years ago

I don't peel kabochas anymore. You don't need to because the skin cooks to tenderness like the flesh of the squash. So leave it on and consume with the rest of the kabocha.

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added over 3 years ago

Traditionally Japanese cooks don't peel the skin off of kabocha either. It becomes tender and it's fine to eat. But if you really want to peel it, perhaps you can cut into cubes first then using chef's knife, trim away the skin on cutting board.

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added over 3 years ago

So thrilled to see the support for not peeling this great squash. I have found a number of veggies like this-that don't need peeling. Beets and Sunchokes are others i don't peel. (And higher concentration of the nutrition is in a vegetable's skin)

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added over 3 years ago

I do peel it at home. A sharp chef (or similar type) knife works well. I usually cut one side so there is a flat surface to the board. And then I cut off the skin from the top down to the board. Never had a problem with getting the skin off that way.