This one's a quick and easy recipe that's always been one of my favorites. You can use kabocha (Japanese pumpkin), sugar pumpkins, or butternut squash. Kabocha have extremely thick rinds. My trick is to microwave the squash for about 5 to 10 minutes to soften it enough to cut into.
Baked Kabocha (Japanese Pumpkin) with Brown Sugar and Butter
1 kabocha, pumpkin, or butternut squash
About 1 tblsp pat of butter for each quarter
About 2 tsp brown sugar for each quarter
Optional: Cinnamon sprinkled on top.
Microwave the squash for about 5 to 10 minutes to soften the rind so that it's easier to cut into. If your squash is too hot, let it cool down. Cut into quarters and scrape out insides. Save the seeds and make toasted pumpkin seeds.
Add about 1 tblsp pat of butter and 2 tsp of brown sugar on each quarter.
Bake in oven at 350 degrees for at least half an hour to about 45 minutes until pumpkin is soft on the inside and slightly crisp on the edges.
Serve as a side dish or mash and use in pumpkin ravioli or pumpkin cinnamon rolls.
My other pumpkin dishes:
Chicken Pot Pie with Pumpkin and Cilantro Biscuits
Ginataang Kalabasa at Sitaw (Filipino Pumpkin and Long Beans in Coconut Milk)
Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butter/Walnut Filling and Maple Icing
Pumpkin Curry and Toasted Pumpkin Seeds
Pumpkin Ravioli with Browned Butter Sage Sauce
1 year ago today, Dau Phong Luoc (Vietnamese Boiled Peanuts).
2 years ago today, Sour Cream Apple Pie.