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HUKabocha squash might be one of the most underrated ingredients in my opinion 😍
This used to be a really popular Korean diet food a while back, and honestly for good reason. It’s super simple to make, packed with protein, and such an easy meal when you want something filling but quick. I especially like making this in the morning.
Kabocha squash is also incredibly common in Korea. We use it for all kinds of things — banchan, soups, salads, sweet desserts, even breads. It’s naturally sweet, really satisfying, and full of nutrients, so it shows up in a lot of everyday cooking.
But I’ve noticed it’s not nearly as popular in the US, which always surprises me. Especially now that sweet potatoes are everywhere. Kabocha has that similar natural sweetness but feels lighter and less starchy, which is why I love it as a carb option when I’m trying to eat a little cleaner.
If you’ve never tried cooking kabocha like this, it’s honestly one of the easiest and most satisfying ways to enjoy it 😍🙌
🎃Kabocha Egg Bake (Korean “Danhobak Eggslut”)
Ingredients
1 small kabocha squash
Eggs (about 4–6, depending on size)
Salt and black pepper (or your favorite seasoning)
Mozzarella cheese
Instructions
1. Soften the squash
Microwave the whole kabocha for about 3 minutes so it’s easier to cut.
2. Prepare the squash
Cut off the top and scoop out the seeds to create a bowl.
3. Add eggs
Crack eggs into the squash until it’s about 80% full (this may be around 4–6 eggs depending on the size).
Gently break the yolks with a fork and season with salt and pepper.
4. Cook the eggs
Microwave for 8–10 minutes, until the eggs are mostly set.
(Cooking time may vary depending on the size of the squash.)
5. Add cheese & finish
Top with mozzarella cheese.
Air fryer: cook at 380°F for 4–5 minutes
Oven: broil on high for 3–5 minutes
until the cheese melts and the top is lightly golden.
#danhobakeggslut
@hubbybap
