Kabocha squash has become a recent obsession; it evokes the best qualities of a sweet potato and a custardy pumpkin. We tried this simple recipe for a kabocha dessert: https://praneesthaikitchen.com/2012/11/03/thai-kabocha-pumpkin-candy-recipe/ We made half a recipe (1/4 kabocha, which yielded 3 wedges, each of which we cut in half crosswise for 6 pieces.) The recipe instructions were incomplete regarding the brown sugar syrup. Here’s what we did: after cutting the kabocha into half-wedges (each 2-inch wide slice cut in half crosswise), we then sprinkled the wedges (flesh-side up) with brown sugar and then added the water. We skipped the coconut milk topping and instead sprinkled with a little salt just prior to cooking the kabocha in brown sugar and water. We found the amount of water burned off faster than 15 mins, so we added extra water (about 1 Tbsp for a half-recipe) for the final few mins of cooking. This was easy, tasty, and healthy. (Feb. 2022)
Note: The second time, we doubled the sauce. So we used 1/2 cup brown sugar with 3/4 water for 1/4 kabocha (6 half-wedges).
Cooking Adventures 