Meat-Stuffed Kabocha Squash
Hearty oven-baked steaming pumpkin packed with savory meat
50min+
260kcal
512mg
- Nutrition facts are for one serving.
- Time to bake in an oven is not included in the cooking time.
Ingredients(Servings: 4)
Directions
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Scoop out seeds and pulp from center of the kabocha squash. Lightly coat the inside surface with the pinch of salt and 1/2 Tbsp of the butter.
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Combine (A) together well, and pack into (1). Place about 1 Tbsp of butter on top of the meat filling, and use the remaining butter to lightly coat the entire surface.
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Bake the stuffed kabocha squash inside of an oven for 40 minutes at 200C (392F). Once the kabocha squash can be easily pierced with a toothpick, it is ready to serve.
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Mix together (B) to prepare the sauce, and serve on the side.
Cooking Basics
Onions - finely chopped
Cut the onion with its outer skin removed vertically in half, and thinly slice cut-side down without cutting as far as the base. Then lay the knife flat and insert horizontal cuts, finely chopping from end to end.
Featured Contents
The Delicious Secret of Salt Reduction with Kikkoman Soy Sauce
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