Kabocha squash is a Japanese variety of winter squash known for its sweet flavor, velvety texture, health benefits, and versatility. It is becoming more popular in the West as a sweeter alternative to butternut squash.
Kabocha have a round shape, similar to a pumpkin. The outside is very hard and knobby and has a rich green color. The inside flesh of the squash is a beautiful bright orange with a light, almost fluffy texture. The flavor is a slightly nutty and compares to a pumpkin or a sweet potato.
Since kabocha are winter squashes, look for them in markets from early October through March. When shopping for kabocha squash, look for one that feels heavy for the size. That’s how you know it’s not dried out; it’s still fresh and holds a lot of moisture. It will feel bumpy and look dull on the outside or it may have golden specks and streaks across the exterior which are good indicators of ripeness. Make sure it doesn’t have any soft spots. Store squash in a cool, dry place. On the counter, kabocha will last up to a month.
Kabocha are rich in the antioxidant beta carotene, which translates to vision-protecting Vitamin A. They are also loaded with fiber, iron, and vitamins B and C.
When you are ready to cook your kabocha squash, here are a couple of pro tips:
- Rinse squash under cold water
- To loosen the tough skin, either microwave kabocha squash for 3-4 minutes or place whole in the oven at 350 degrees for 15-20 minutes
- Use a heavy knife to cut it in half vertically
Ways to prepare kabocha squash:
- Roasted
- Mashed
- Added to a smoothie
- Dipped in tempura batter and fried
- Slow simmered in hot pots or soups
