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. However, if you want to show that beautiful orange color in your recipe, you have to remove the rind as the dark green kabocha skin will not keep the beautiful orange flesh color.

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.

Like other winter squashes, whole kabocha can last for 1 month when stored in a dry place like your kitchen countertop. Once cut (cooked or raw), you'll want to store it in an airtight container in the fridge and use it up within a few days. However, you can prolong the shelf-life by storing it in the freezer.

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. No need to argue. Be on the lookout for all these amazing different varieties of winter squash to enjoy!

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.

Extreme cold, heat, drought or too much irrigation, or even a lack of plant nutrients, excessive pest infestation or disease can all create these elevated levels of cucurbitacin in the squash resulting in a bitter flavor.

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.

How long does cooked kabocha last in fridge? ›

Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days.

And while this might seem like it takes a little more planning, it's worth the effort! That's because if you freeze squash when it's raw, the texture will get too watery once it's thawed.

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.

Most people eat them for their flavor, but their texture and dry flesh make them ideal for cooking in stews and curries. If you want to eat them raw, you can dice or grate them into a salad for a nutty, sweet crunch and their bright orange color.

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.

Kabocha squash (or Japanese pumpkin) is a delicious and highly nutritious winter squash used in sweet and savory dishes. Learn about its health benefits, storage, and recipes to incorporate this amazingly versatile fruit into your diet.

Winter squash requires a long growing season, typically harvested anywhere from late summer to early winter. Because their thick skin allows them to keep a long time, winter squashes may be served weeks or even months after they were harvested.

You can find these at stores like Sprouts, Trader Joe's, Whole Foods, and Mother's Market (those “bougie” grocery stores that sell diverse products). You can certainly find this at a Korean or Japanese Grocery Market.

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. With summer squash, and some winter squash, the entire plant can be eaten — meat, skin, seeds, vines and flowers.