I've tried stir-frying the kobacha squash 3 times now, but I can't seem to get the taste right. The first two times, it wasn't sweet enough. So this time, I added tons of sugar. But now, it just tastes like sugar not the kobacha squash flavor I wanted. I'm pretty sure that the kobacha squash was already ripe when I cooked it, because the skin was starting to turn orange.
How do you cook a kobacha squash?
- Thread starter FredA
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