The Best Squash Recipe|| How to Prepare Kabocha Squash (Elegede) Paste
Servings Prep Time
2people 40min
Cook Time Passive Time
15min 1hour
Servings Prep Time
2people 40min
Cook Time Passive Time
15min 1hour
Ingredients
Instructions
  1. Wash squash with salt and water and cut into two halves.
  2. Further cut into smaller sizes of about 3 to 4 pieces to form wedges which would ease cooking and handling.
  3. With the fleshy sides down, place the cut squash in a pot that is large enough to contain them. Add salt, water to reach the same level with the fruit wedges and cook for 35minutes. I used 1/4 tsp of salt for half a squash fruit.
  4. Remove water from the boiled fruit to enable you to easily peel them.
  5. Peel off the skin of the fruit, scoop out the innards and seeds and properly mash in a plate or bowl to form paste.
  6. Set mashed squash aside. Take some pepper and onions to blend for frying. For me, I only used 1/3rd of the mashed fruit so, I used one small onion and 3 small habanero. If you’re frying all the mashed squash which is just half of the whole fruit, you will need about 6 of this habanero and a larger onion. Whichever quantity of onions and pepper you are using, wash them and blend till smooth.
  7. Put about 1 serving spoon of palm oil in a sauce pan and allow to heat. When hot, pour in the pepper, add salt and seasoning cube to taste. (For my 1/3 mashed squash, I used 1 chicken stock cube and 1/4 teaspoon of salt.) Add the seasoning and stir properly. Allow to fry for 2minutes.
  8. Add the mashed squash and stir well into the sauce. Stir continuously until the paste is even in color.
  9. Serve with chopped vegetables, boiled yam or omelette
Recipe Notes

Enjoying the best kabocha squash recipe with yam is what is often done in my hometown in Nigeria. However, I’ve met a Lebanese who had his kabosha squash paste with omelette. So, be flexible in enjoying this recipe!