Thanks for the kabocha cuteness, i can has cheeseburgers !!
I couldn’t find a pumpkin so I used this kabocha squash, which has a very hard, green, bumpy skin and shocking orange flesh. Since the end result has a lid I took off the stem and thin layer before cooking. Safety first when cutting into this thing!! First I brushed the kabocha with oil, seasoned it with salt, and I baked the whole thing for 30 min at 350, then 30 min at 400.
I scooped the insides (could not take out the inner flesh while raw – this is a very hard squash) after it baked and spooned in the stew. This made me happy!