Although this is cooked easily in the microwave, it has the sweet, smooth and delicous flavor of kabocha squash that's been simmered for a long time in a pan. The key is to watch the wattage of the microwave as you cook!
Cut the kabocha squash into bite size (about 3 cm square) pieces.
Put the flavoring ingredients into a deep container, and mix well. You can do this in the bowl you'll be serving the kabocha squash in to save time and effort.
Put the kabocha squash pieces in the container in a single layer skin side up. Cover loosely with plastic wrap. Microwave for about 6 minutes at 700 W, then 10 minutes at 150 W.
Story Behind this Recipe
I love simmered kabocha squash. I make it a lot, so I'm always thinking of tasty yet easier ways of cooking it.
You can make this in about 10 minutes at 700 W, but if you turn down the wattage to 150 W and microwave it slowly, the sweetness of the kabocha squash is drawn out and it becomes more smooth, floury, and delicious. The best part about cooking kabocha squash in the microwave is that it doesn't fall apart as it does in a pan. If you let the kabocha squash rest for a while after cooking, it'll become even more delicious as the flavors penetrate it.