Kabocha (Japanese Pumpkin) is my favorite winter squash – I think it has the best flavor, being sweeter and more flavorful than butternut squash. This is a simple way to steam Kabocha in the Instant Pot, the skin is edible, so if you want it eat with the skin, scrub it well before cooking. After it’s cooked, you can mash it with butter and cream, or you can cut it up and sauté it in brown butter or just serve it simply with a sprinkle of sea salt. Any way you have it, it’s super delicious – I made kabocha mash to make Kabocha Korokke, my husband’s favorite Japanese croquettes.
I removed the skin, mashed the cooked Kabocha, added butter, cream and salt to make the filling for Kabocha Korokke
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