Veggie IDs: Tetsukabuto Winter Squash
We save this sweet beauties for the end of Winter because it only gets better (sweeter and oranger) the longer it stores. The tetsu is a cross between the species that includes butternut squashes and the species that includes kabocha squashes. It is sweet, buttery, velvety, and rich.
One thing to note, the Japanese translation of tetsukabuto means “iron helmet”. This squash skin is tough!
Cooking a whole Tetsu Winter Squash
- Heat oven to 375-400F.
- Place squash on a roasting pan and put in center of oven.
- Roast for 45-60 minutes, or until the squash has shrunk down on itself, pulled away from the skin, and is very soft to the touch.
After the squash is done, remove from the oven and let cool enough to touch. Remove skin, slice in half and remove the seeds. If there is a white coating on the seeds and threads, just remove it all. No big deal. This squash has been storing for months!
