The Ultimate Guide to Cutting and Cooking Kabocha Squash
Kabocha Squash is a green Japanese pumpkin that is available year-round. Sweeter than butternut squash, its orange flesh is a unique cross between pumpkin and sweet potato, and it has a texture reminiscent of roasted chestnuts. It is widely used in Japan and Korea and is becoming more and more popular in the United States. Its smaller size makes it perfect for a single serving, and like many other winter squash, kabocha is packed with nutrients such as betacarotene, iron, vitamins A and C, and fiber. It also has less than half the carbs of other squash.
How to Pick Kabocha Squash
Appearance: Usually dark green with faint stripes or spots, kabocha have a squat pumpkin shape and a dull finish. There are a few varieties whose bright orange rind matches their bright orange flesh. Selecting: Choose kabocha that are heavy for their size with a dull and firm rind. Though they range in weight from one to eight pounds, most fall in the two to three-pound range. The peak of their season is from late summer to early fall, and they store well in cool, dry conditions for up to one month.How to Clean and Cut Kabocha Squash
Like other winter squash, kabocha has a tough rind that can be difficult to cut through. To prepare, use a large chef knife and carefully cut the squash in half through the stem end. Scoop out the seeds and leave the halved squash to roast or cut it into large wedges for cooking. Save the seeds to roast just like pumpkin seeds.
Some chefs suggest microwaving the squash for a few minutes to soften the rind and make it easier for cutting.
How to Cook Kabocha Squash 3 Ways
How to Roast Kabocha Squash in the Oven
Ingredients: Kabocha squash cut in half with seeds scooped out, 1 teaspoon olive oil, 1/4 teaspoon cinnamon, pinch of salt. Instructions: Preheat the oven to 400 degrees F (205 degrees C). Line a baking dish with parchment paper. Brush the squash halves with oil and season with cinnamon and salt. Place in the baking dish. Bake for 45 to 60 minutes or until fork-tender. Allow the squash to cool slightly and then scoop out the flesh to serve.How to Cook Kabocha Squash in the Slow Cooker
Ingredients: Whole uncut kabocha squash. Instructions: Scrub the squash clean and place it whole in the slow cooker. Cook on low for five to six hours or until fork-tender. Remove from the slow cooker and allow the squash to cool slightly. Cut in half, remove the seeds, and scrape out the flesh to serve.How to Cook Kabocha Squash in the Instant Pot
Ingredients: Whole uncut kabocha squash, 1 cup water. Instructions: Scrub the squash clean and pierce it making about 10 to 15 cuts. Place the steamer basket inside the inner pot and add water. Place the squash on top of the basket. Close the lid and set the steam valve to the sealing position. Cook on high pressure for 20 minutes. Once the time is up, quick release the remaining pressure. Remove the squash, cut in half, remove the seeds, and scrape out the flesh to serve.More Ways to Cook Kabocha Squash
This sweet winter squash is terrific in stews, soups, and baked goods such as muffins, breads, and pancakes. It is widely used in tempura in Japan but is also great pureed. Kabocha goes great with rich flavors like curry, coconut milk, butter, cream, Italian sausage, and Parmesan cheese.
How to Store Kabocha
Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days.