蒸しカボチャ | Steamed Kobocha

2 comments

1. I feel I am on the verge of losing fingers every time I peel the rind off of one of these mothers. Have gotten better at it. Sharp knife, cut in half, scoop out seeds. Lay half on cutting board and slice off edges until it looks like an orange turtle shell. I only make soup out of kabocha– so good.

2. Pretty common squash here in brazil, maybe its due to the imigration