Transfer the tomatillo mixture to a bowl and add
the flesh of the squash.
Roast the halves face - down on a baking pan or sheet for 30 - 40 minutes, until
the flesh of the squash is fork - tender and has separated into spaghetti - like strands.
Cook in a 200 C (400 F) oven for 40minutes to 1 hour (adding more water as needed to top up), or until a fork can easily pierce
the flesh of the squash.
For the kabocha squash soup, scrape
the flesh of the squash into a medium - sized sauce pan over medium heat.
I just love the idea of using
the flesh of the squash in a salad.
Now, using a fork, scrape
the flesh of the squash away from the skin with a raking motion.
Using a fork, scrape
the flesh of the squash away from the skin.
Brush
the flesh of the squash with a little butter and season with 1 tablespoon salt and 1 teaspoon freshly ground white pepper.
Scoop out
the flesh of the squash and add it to the soup pot.
Once all the skin has been removed, I cut
the flesh of the squash into roughly 1/2 inch cubes and put in freezer bags.
Using a fork, scrape
the flesh of the squash away from the skin.