20 Kabocha Squash Recipes to Make While It’s Still in Season (2024)

FAQs

20 Kabocha Squash Recipes to Make While It’s Still in Season? ›

Kabocha is available all year but is best in late summer and early fall.

Kabocha is available all year but is best in late summer and early fall.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

Pumpkins and winter squashes like butternut, acorn, and kabocha will keep for months when stored in a cool, dry place, but sometimes it's helpful to extend their shelf life even more. And the best way to do it is by freezing.

Storing. Once you get your squash home, simply store it on a cool dry place. I usually leave mine right on the counter and it will easily last up to a month (but that will never happen because you are going to be so excited to eat it).

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

Whatever we or others call these gorgeous winter squash, they're all edible and unique on their own with different levels of sweetness, flavor and texture.

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

Kabocha is grown year-round, but they are best in the late summer to fall months. Just like an avocado or a banana, you want to make sure you're not getting a kabocha squash that is underripe. If you do, it will NOT taste like what I described above. Instead, it will taste bitter and not sweet at all.

Kabocha squash contains fiber and fluid, which help support healthy gut bacteria, bulk up poop, and hydrate the intestines for healthy digestion and bowel movements. To minimize digestive discomfort, gradually introduce high-fiber foods like squash.

Can dogs eat kabocha squash? ›

Before going head-over-heals for kabochas and butternuts, are they safe for dogs? Happily, generally yes! Kabocha and butternut belong to a variety of squash called the Winter Squash. They are lower in carbs and calories compared to sweet potato and yet still has chock full of vitamins and nutrients.

Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause loss of flavor, color and texture.

Don't skimp on the oil.

When roasted, different kabocha squash can vary in texture. Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil.

Yes, you can eat kabocha squash raw! Toss it in a vinaigrette or marinade and let it sit for 10 minutes to soften. Then it's delicious as an addition to deli-style small plates.

The ripe kabocha squash has a very dark color to it. and isn't very shiny. Whereas the younger one that isn't quite ready. has almost no color contrast and is very shiny. Follow these tips and you'll get a delicious, sweet smelling winter squash.

Kabocha squash is a small to medium-sized winter squash with a hard, dark green skin and sweet flavor, commonly prepared by simply roasting.

Summer squash, despite the name, is generally available year-round; varieties include zucchini, yellow, pattypan and crookneck. Common winter squash, such as butternut and spaghetti, are also available year-round, but other varieties, such as turban and fairytale, typically peak November to December.

* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.