Kabocha Squash

What Is Kabocha Squash?

Kabocha squash (Cucurbita maxima group) is a winter squash notable for its dense, sweet, chestnut-like flesh. It's related to pumpkin, with dark green or gray-green skinned varieties in flattened or round shapes.

Its flesh is drier, starchier, and sweeter than juicy pumpkin; when cooked it gives a texture and taste reminiscent of chestnut. This quality makes it usable in both savory dishes and desserts.

Nutritional Value of Kabocha Squash

Like winter squashes, kabocha squash contains about 40 kcal of energy and carbohydrates per 100 grams; it's a source of beta-carotene (a vitamin A precursor) and potassium. Values are approximated from a similar squash profile.

What Are the Benefits of Kabocha Squash?

With its beta-carotene, fiber, and potassium content, kabocha squash can be considered a satiating part of a balanced diet.

This information is general; kabocha squash is a food, not a substitute for medical treatment.

How Is Kabocha Squash Selected?

A good kabocha squash is heavy for its size, with hard skin and an intact stem; its weight indicates that the flesh is dense. Soft-spotted or cracked squashes are not preferred.

• Should be heavy for its size (dense flesh)
• Skin should be hard, no cracks
• Stem should be intact; soft spots are undesirable

How Is Kabocha Squash Stored?

A whole kabocha squash can be stored in a cool, dry, well-ventilated place for weeks. A cut squash should have its seeds removed, be wrapped in plastic, and consumed within a few days in the fridge.

Using Kabocha Squash in the Kitchen

Kabocha squash is used sliced or cubed in the oven, in soup, in puree, and in risotto; thanks to its sweet flesh it also goes into desserts like squash pudding and tart. It pairs well with chestnut and cinnamon.

How Is Kabocha Squash Soup Made?

Cubed squash is cooked with onion and spices until soft, then blended; milk or cream is added for a velvety soup.

How Is Kabocha Squash Roasted?

Sliced squash is arranged on a baking tray with a little oil and spices, and roasted at medium heat until the edges caramelize and the interior softens.

What Recipes Is Kabocha Squash Used In?

Squash soup, roasted squash, squash puree, squash pudding, and squash risotto are the best-known uses.

Frequently Asked Questions

Are kabocha squash and pumpkin the same?

They're related; kabocha squash's flesh is drier, starchier, and more chestnut-like than pumpkin's. They can be substituted for each other in many recipes.

Is kabocha squash's skin edible?

Its thick skin is usually peeled; but once well cooked, the thin skin of some varieties can become edible.

Is kabocha squash made into desserts or savory dishes?

Both; thanks to its sweet flesh it's used in squash pudding, and thanks to its satiating structure in soups and baked dishes.

Why does kabocha squash become starchy?

Since its starch content is high and moisture content is low, it takes on a starchy-dry texture when cooked; this is also what makes it resemble chestnut.