Kabocha Squash

Kabocha Squash

October 6, 2014—Fearlessly Archived—Still a fun read; price & availability may have changed.

Roundish, greenish, and streaky, it could easily be mistaken for a pumpkin dressed in a Halloween costume. One look and it becomes clear that green is a very becoming color for a pumpkin. But this isn't a pumpkin—at least not a traditional, Western-style pumpkin. Rather, this green marvel is a Kabocha Squash, often described as a "Japanese pumpkin" due to the similarity of its shape, and the sweetness of its flesh.

Kabocha Squash is a staple of Japanese cuisine, though it is said to have originated in Cambodia before being brought to Japan by European explorers. Its rich orange flesh is sweeter than butternut squash and tastes like a cross between pumpkin and sweet potato. Traditional in a tempura presentation, Kabocha is as versatile as any other squash. Cut it up, remove the seeds, and roast it—serve it cubed or pureed. Or make a kabocha curry with one of our prepared curry sauces (either Thai or Indian inspired) and some coconut milk (cubed kabocha will need to simmer in the sauce for about 25-30 minutes to cook through).

We're selling each good-sized Kabocha for $2.29-$2.49—the price varies by growing region. You'll find it in our produce section.

 

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