Stop Making Kabocha Squash Watery & Mushy — This One Step Changes Everything! | Tracy Tips

Get this one step right and your kabocha squash won't turn watery or mushy. Instead it will be incredibly soft, pleasantly chewy and delicious. I used to think that good kabocha squash depended on choosing the right one at the store. That's only part of it though because the way you prepare it before cooking also makes a huge difference. Today I'm going to show you one simple trick that helps the squash hold its shape, taste sweeter and develop a wonderfully soft, fluffy texture. And I'm Tracy. For a delicious squash dish, start with a fully mature kabocha squash. Check the stem first. It should be dry, firm, slightly woody and yellowish. A short stem with a fresh, moist cut may mean the squash was harvested too early. Next examine the ridges. A mature squash usually has deep, clearly defined grooves and hard skin that is difficult to pierce with your fingernail. If the skin dents easily or releases moisture when pressed, it may still be immature. Finally look at the blossom end on the bottom. Choose one that is small, neat and slightly curved inward. If it looks unusually large, loose or deeply sunken, the squash may not have developed fully. Checking these three areas will make it much easier to bring home a flavorful, mature squash. Now let's cut both squash in half and compare them side by side. The ripe squash has deep orange flesh that looks dense, smooth and fairly dry with very little excess moisture inside. The seed cavity is also smaller. The unripe squash looks much paler with softer, looser flesh and noticeably more moisture on the cut surface. Moisture seeps out on the surface. The seeds are smaller and less developed. Once cooked, this kind of squash is usually more watery, less sweet and less fluffy. Now that we know the difference between a ripe squash and an unripe one, let's go ahead and use the good one and cook it together. A firm squash that takes a little more effort to cut is usually a good sign. If it feels too difficult, you can gently rock the piece of squash back and forth so it gradually moves through the knife blade more easily. Cut each half of the squash in half again so it's easier to handle, then use a spoon to scoop out the seeds and the stringy pulp in the center. These parts tend to spoil first, so removing them early can also help the remaining squash keep longer. Next peel off the skin or for a prettier look, carefully peel away just a few narrow strips instead of removing all of it. You can do it whichever way you prefer. Finely cut the squash into bite-sized pieces, keeping them as even in size as possible so they cook evenly. Now comes the little trick that makes the biggest difference. Place the kabocha squash pieces in a pot, then sprinkle about one teaspoon of salt evenly over the top. We're not trying to make the squash too salty. The salt is mainly there to bring out its natural flavor. Arrange the kabocha pieces with the skin side facing down. If possible, use a pot that fits the squash fairly snugly so the pieces don't overlap but also aren't spaced too far apart. Once everything is arranged, cover the pot with a lid and place it in the refrigerator for at least 30 minutes. If you have more time, leaving it overnight will work even better. This resting time is the key to getting that soft, fluffy texture. After resting, you'll notice that the kabocha has released a little moisture. Don't pour that liquid away because we're going to use it to gently steam the squash right in the pot. Place the pot on the stove and set the heat to medium. Once you hear a light sizzling sound, reduce the heat to low and cover with a lid. Steam the squash for about 15 minutes and try not to open the lid too often so you don't lose that valuable steam. Still check it from time to time. If the liquid is almost gone and the bottom looks like it may start to burn, add about 1 to 2 tablespoons of water. By the way, what country are you watching this video from? Leave a quick hello and the name of your country in the comments. I'm always so happy to meet and connect with people from all around the world. After 15 minutes, turn off the heat but keep the lid on. Let the squash sit in the steam for another 5 minutes. Once the resting time is complete, look at that beautiful bright orange color. The kabocha is soft and fluffy and just a little salt brings out its natural sweetness perfectly. This dish is best enjoyed hot but you can also eat it cold and it will still keep its soft, slightly chewy texture. If you have any leftovers, store them in the refrigerator. Divide them into small zip-top bags, vacuum seal them and then place them in the freezer. They can be kept for about 10 days. When you're ready to eat them, simply heat the squash in the microwave for a few minutes. It will become moist, soft, chewy and delicious again just like it was at the beginning. Would you like to enjoy kabocha squash in a different even more delicious way? Come into the kitchen with me and make this delicious kabocha squash filled with egg and milk. I guarantee you'll love it after just one bite. First cut off the top of the squash almost like making a little lid. Use a spoon to scoop out all the seeds and stringy pulp from the center, leaving the flesh and skin intact. Place the hollowed out squash in the air fryer and bake at 350 degrees Fahrenheit or 180 degrees Celsius for about 15 minutes. This gives the kabocha time to soften on the inside. While it's baking, crack two eggs into a bowl and add 100 milliliters of milk. Stir everything together until the mixture is smooth and evenly combined. Once the first baking time is finished carefully, take the squash out and pour the egg and milk mixture into the hollow center. Return it to the air fryer and bake for another 25 minutes until the filling has set and the squash is tender. When you cut into it, the warm comforting aroma of milk fills the air. The kabocha becomes soft, slightly chewy, and naturally sweet while the rich creamy egg filling makes every bite feel flavorful, gentle, and satisfying. And that's how just a few simple steps can completely change the way you prepare kabocha squash. Remember how to choose a good squash, how to prepare it, and how to cook it so you can preserve the full flavor of the kabocha. And if you want something a little more special, the creamy egg-filled squash version is definitely worth trying. I hope you enjoy both ideas. Don't forget to like, share, and subscribe to Tracy Tips. See you next time!