How to Cut Butternut Squash and Kabocha Squash
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This step-by-step guide provides examples of how to process different types of pumpkin, which will be useful when preparing pumpkin dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Pumpkin
We recommend
Cooking the dish according to the recipe:
- Cut off the bottom of the butternut squash by about 2 cm. Scoop out the seeds.
- Holding the pumpkin close to you, peel it with a vegetable peeler; slice.
- Cut the pumpkin into four pieces and remove the seeds.
- Place each piece flat side down and peel off the skin with a vegetable peeler. Slice the pumpkin.
And further you can find out about How to bake butternut squash.
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