Dug this up partly as a result of the sweet potato thread,
partly because I bought a kamboucha squash from my CSA as a result, and partly because we have had unseasonably cool-for-us weather, making me think I can think “fall/autumn” along with everyone else, rather than on California time.
My biggest question is about cutting before vs after cooking, and whether how you will proceed matters. I’ve cooked a lot of butternut squash, but this peel seems thicker, and the squash doesn’t seem like it has a huge flesh:fruit ratio.
I want a concentated flavor, and a dry result, and might use it in a curry, but would love to use it in a a cold/room temp salad prep, like the original post.
This kamboucha looks hard to peel.
What if I microwave or roast a bit before peeling and cutting?
Maybe like @biondanonima said, what if I use the microwave to partially cook/soften harder squash so that they’re easier to cut up for roasting?
