What the Heck Do You Do with a Kabocha Squash?

You all asked, ‪@FrankieCooks‬ answers: What the heck do you do with a kabocha squash?
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[@michaelcannon1168]

Maybe if you used extra finely grated parmesan and pasta water early on with the butter, you could make a thicker sauce that would bind better to the gnocchi. I'm also a fan of pressing fork tines into the gnocchi to add some more places for the sauce to bind.

[@maryegerton6848]

I had a big squash, so I made this. OMG it was so so good. I had a lot of squash so I froze at least four servings. I used homemade pesto because that’s what I had and I will make it for the rest of my natural born life. Thank you Frankie. 😋

[@wisdomencouraged9326]

Thanks! I have a few of these in my pantry, I'll try this recipe! I usually make soup or curry with squash

[@xymonau2468]

Just get the seeds out, cut it into large pieces, and oven roast it until it is getting dark brown and caramelising. Australians eat roasted pumpkin alongside roasted potatoes all the time. (What you call a squash, we call a pumpkin. We call the small things like zucchini, "squash".)

[@playwithyourfood1962]

Theres a filipino dish called Hipon at Kalabasa sa Gata. It uses kabocha squash. Actually kabocha squash is the primary type of squash thats used in filipino cuisine.

[@dianaf3250]

got to tackle this one, have made it with butternut squash and yes the dough is very soft , delicate

[@Thompers]

love the transparency in this. Great video

[@playwithyourfood1962]

I can give you at least 10 dishes to make with kabocha squash

[@JaegerDives]

Made my day! Made my day! Great episode. I know what's for dinner tomorrow, which is half the battle!

[@brendakrieger7000]

Never heard of this one!

[@nicolebalram8672]

Frankie! We love you!

[@eltooyo2]

OMG, that looks so freakin' good! Must try! Thanks Frankie!

[@barbaracarbone4658]

Wow...delish. I still have two pumpkins from Halloween so I'll use them. Thanks! Mmmmmm 😋

[@leewalker9153]

Would've never thought of that, thanks cool idea

[@high54me]

Brilliant idea💡 yummm!

[@scrunchymommabear5877]

Think it'd still work well with Arthur's gf flour?

[@azanterose6526]

That looks delicious.

[@alisonburgess345]

Yum.

[@onlyfacts5701]

Give us parsimmons recipe

[@glaw5629]

What about the cinnamon??

[@user-tt5tb3om8j]

I love eating this😋

[@Ardyrezv]

Frankie

[@sarahthomas3945]

Is that an acorn squash? I know he called it something different, but things have different names depending on where you live

[@stannieholt8766]

No, acorn squash are a different type of winter squash. You can tell acorn squash by the ribs around the sides and the point on the tip opposite the stem. Kabocha are round and flattish (like slightly deflated beach balls). Cooked Kabocha flesh is somewhat more starchy in texture, almost nutty - but both it and acorn squash can be used interchangeably in most winter squash recipes (like for butternut squash).

[@katwilliams9483]

Use. Less. Butter. Next. Time!🤣
😋😋😋😋😋😋😋😋😋😋😋

[@christinaconnery9419]

Is this also an acorn squash?

[@davidnabers8339]

Let's go!