Kabocha Squash

By January 20, 2014Storage, Tips, Veggies

General Info

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.

Serving Suggestions

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.

Author AHO Kitchen Team

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