If you’re looking to cook kabocha squash this season, you’re in luck! This versatile vegetable is a delicious, healthy, and nutritious addition to any meal.
For 2023, we’ve gathered the best tips and recipes for cooking kabocha squash. Read on to learn how to select, store, and prepare this delightful vegetable and become an expert kabocha squash cook in no time.
Contents
What is Kabocha Squash?
Kabocha squash, also known as Japanese pumpkin, is a winter squash that is native to Japan. It is characterized by its deep green or orange skin and sweet, nutty, and starchy flesh. It can be prepared in a variety of ways, including roasted, baked, stir-fried, and steamed.
Kabocha squash is a great source of dietary fiber, vitamins, and minerals. It is also low in calories and contains a high amount of beta-carotene, which is beneficial for healthy skin.
Selecting a Kabocha Squash
When selecting a kabocha squash, look for one with a deep green or orange color and a firm, heavy, and dry skin. The stem should be intact and the squash should feel heavy for its size. Avoid squash that has blemishes, bruises, or soft spots.
Storing Kabocha Squash
Kabocha squash can be stored at room temperature for up to one month. For longer storage, it can be refrigerated for up to three months. If refrigerated, make sure to wrap it tightly in plastic wrap or put it in an airtight container.
Preparing Kabocha Squash
Before cooking kabocha squash, it is best to cut it into smaller pieces. You can cut it into wedges, slices, cubes, or halves. Make sure to keep the skin on while cutting and use a sharp knife to avoid the squash from slipping.
Once the squash is cut, remove the seeds and fibers with a spoon. The seeds can be roasted and eaten as a snack or saved for planting.
Cooking Kabocha Squash
Kabocha squash can be cooked in a variety of ways. It can be roasted, baked, stir-fried, steamed, or pureed.
Roasting Kabocha Squash
To roast kabocha squash, preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and place the kabocha squash pieces on it. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender.
Baking Kabocha Squash
To bake kabocha squash, preheat the oven to 375°F (190°C). Place the squash pieces on a baking tray and season with salt, pepper, and your favorite herbs and spices. Bake for 25-30 minutes, or until the squash is tender.
Stir-Frying Kabocha Squash
To stir-fry kabocha squash, heat a wok or large skillet over high heat. Add some oil and stir-fry the squash pieces for 5-7 minutes, or until they are tender and lightly browned. Add your favorite vegetables and seasonings and continue to stir-fry for a few more minutes.
Steaming Kabocha Squash
To steam kabocha squash, fill a large pot with a few inches of water and bring it to a boil. Place a steamer basket in the pot and add the squash pieces. Cover and steam for 10-15 minutes, or until the squash is tender.
Serving Kabocha Squash
Kabocha squash can be served as a side dish or as an ingredient in soups, stews, salads, and more. It can also be pureed and used as a dip or spread.
For a simple side dish, try roasting kabocha squash with olive oil, salt, and pepper. Or, for a sweet treat, try baking it with brown sugar and cinnamon.
No matter how you serve it, kabocha squash is sure to be a hit. As the saying goes, “A kabocha a day keeps the doctor away!”
Conclusion
Kabocha squash is a versatile vegetable that can be cooked in a variety of ways. From roasting to baking, stir-frying to steaming, there are endless possibilities when it comes to cooking kabocha squash.
So try your hand at cooking kabocha squash this season and enjoy the sweet, nutty flavor of this delicious vegetable. You’ll be singing “Kabocha squash, you make my love come down” in no time!
