The Kabocha squash is also known as the Japanese pumpkin. It has a bright yellow-orange flesh that tastes like a cross between a sweet potato and a pumpkin. It can be a substitute for butternut squash and is slightly sweeter.
Baking the kabocha whole can solve the problem of cutting through its thick skin while raw. Bake in a 400° oven for about an hour. If you wrap the squash in foil, the edible skin will remain tender and can be served with the flesh of the squash.
- Cutting the squash in half can shorten baking time.
- The seeds of your Kabocha can be extracted, tossed with olive oil, salt, and pepper and then roasted until dry and crispy.
- This squash can also be peeled, cut into chunks and steamed or braised, or cut into wedges or rounds and roasted.
- Use pureed Kabocha to thicken soups or as a main ingredient in a thick winter soup.
- It’s also popular to prepare thin slices of Kabocha fried for a tempura side dish.
If stored in a cool dry place the squash ought to keep for three to four weeks.