Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Kabocha Squash

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

Japanese squash

What is it?

A Japanese variety of winter squash, this squat, medium-sized squash has a rough, dark-green skin that’s sometimes mottled with orange or faint white stripes. Its starchy yellow-orange flesh has a pleasant, sweet potato-like flavor and holds its shape when cooked in liquid, which makes it a great choice for adding stews and braises. (Try adding peeled, diced kabocha squash to a coconut-milk-based Thai curry or a vegetarian chili.) Its flavor marries well with Asian ingredients like soy sauce, ginger, and sesame oil.

Kitchen math:

1 medium squash = 7 to 8 cups large dice

Don’t have it?

You can try substituting butternut squash or even sweet potato.

How to choose:

Choose kabochas that are heavy for their size with a matte (not glossy) skin. Their rind should be hard, deep-colored and free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality.

How to prep:

To peel kabocha, cut the squash into pieces first. Start with the tip of your knife in the center of the squash and cut through half of it. (If the knife sticks, don’t try to pull it out since it may come out suddenly. Instead, tap the handle with a rubber mallet or meat tenderizer until the knife cuts through the squash.) Rotate the squash and cut through the other half the same way. Push the halves apart with your hands. Scoop out the seeds. Cut the halves into wedges and then, using a sharp knife, cut along the rind to free the flesh. Kabocha may also be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, rub flesh with olive oil, season with salt and pepper and bake hollow side up, until flesh is very tender. The skin is edible and nutritious but peels away easily after cooking, if that’s what is preferred.

How to store:

Store them in a cool, dry place for up to a month; its flavor will only deepen Wrap cut pieces in plastic and refrigerate up to five days.

Cross Reference

can cross reference slide show on cutting up Hubbard

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks