Per 1 cup (85 grams) of uncooked kabocha squash you’ll get approximately: You’ll see white lines running down from the stem to the base and some golden, yellowish spots all over the rind. It should be a deep, dark(ish) green color. This actually applies to all squash, not just this one. When picking out a Japanese squash pay close attention to the color and weight. Give your local Asian market a call and see if they have any in stock or head to your local farmer’s market. Where to Buy Kabocha SquashĪs with most other winter squash varieties, kabocha squash is best in late summer and early fall, during its true growing season.ĭepending on where you live, however, you may have luck finding this squash much earlier in the summer season, or even year-round, from major grocery stores like Safeway, Whole Foods (where I found these in June), and Trader Joe’s. This makes them great for mashing and pureeing. It has a light, fluffy, velvety texture, and tastes like a combination of sweet potatoes with pumpkin.
Kabocha squash is known for its especially sweet flavor. On the inside, you’ll find bright yellow-orange flesh with small seeds.
In the same family as Hubbard squash, turban squash, and buttercup squash, the Japanese squash has a hard and tough exterior, dull, knobby-looking, dark-green skin, and shape nearly identical to a round, squat sugar pumpkin. Also known as Japanese squash or Japenese pumpkin, at first glance, it’s easy to mistake this squash for a funny-looking green pumpkin. Kabocha squash is a type of Japanese winter squash variety from the species Cucurbita maxima.
Kabocha squash recipes how to#
Keep reading to learn all about how to pick, prepare, and serve this delicious and versatile winter squash. Kabocha Squash, also known as Japanese Squash or Japanese Pumpkin, is a lesser-known squash perfect for roasting, steaming, stuffing, and pureeing.
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