Preparing a pumpkin for cooking can definitely be troublesome. You do need some strength and some knife skills…
Luckily, thanks to my Italian mother-in-law, I’ve discovered it’s possible to steam an entire pumpkin. The Kabocha squash is a pumpkin that you can cook as it is, without having to cut anything or remove the skin. This variety has a deep green skin and an intense yellow-orange color on the inside.
I just place the whole pumpkin in a food steamer for 30-40 minutes. You can use a pan with water in the bottom and a strainer on top to hold the pumpkin if you don’t have a steamer.
When the whole pumpkin is cooked, it looks like this:
The skin of the Kabocha squash is eatable, so you don’t even have to bother peeling it. The only thing you have to remove are the seeds. If you’re still feeling pumpkin-lazy, you can eat the pumpkin slices as they are (warm or cold) with a little bit of pumpkin seasoning (cinnamon, nutmeg). Or you can use the pumpkin flesh and skin to prepare a more elaborated recipe.