Meat-Stuffed Kabocha Squash
A delectable combination of comforting pumpkin and savory meat.
50 minutes+
217kcal
0.8g
- Nutrition facts are for one serving.
- Time to cook in an oven is not included in the cooking time.
Ingredients(Servings: 4)
Directions
- Scoop out seeds and pulp from center of the kabocha. Lightly coat the inside surface with butter and salt (not included in recipe ingredients.
- Mix (A) together well, and pack into (1). Place about 1 & 1/2 Tbsp of butter on top of the meat filling, and use the remaining butter to lightly coat the entire outside of the pumpkin.
- Cook the stuffed kabocha squash inside of an oven for 40 minutes at 200 °C (392 °F). When the kabocha squash is easily pierced by a skewer, it is ready to serve.
- Mix together (B) to prepare the sauce. Serve alongside the stuffed kabocha squash.
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.
Post your creation!
Kikkoman Global (@kikkoman_global)
is posting Kikkoman Recipes.
If you made this recipe, please post it with the hashtag #KikkomanLife
We love to see your creations on Instagram!
Share this Recipe
