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Kabocha Squash Delivery or Pickup
The Instacart guide to kabocha squash
About kabocha squash
Kabocha squash is a versatile winter squash that is sometimes called Japanese pumpkin. It has a sweet taste that is a cross between pumpkin and sweet potato, although it's closer to a sweet potato, and it has a smooth, velvety texture. This squash is a staple in many Japanese kitchens. It's often battered and fried or simmered in soups or hot pots.
In addition to its versatility and flavor, kabocha squash is packed with nutrients and has many health benefits. The flesh is loaded with beta-carotene, an antioxidant that is great for vision, and the edible skin is high in fiber. Kabocha is also packed with vitamins A, C, and B, and it has magnesium and potassium. The seeds contain significant amounts of protein and zinc, and they have some healthy oils.
How to pick out kabocha squash
You can find kabocha squash in the store year-round, but its true season starts in late summer and goes until early fall. In order to find the perfect squash, look closely at the color and weight. It should feel heavy when you lift it, which tells you that the pulp will be thick and dense inside. The skin should have a deep, rich green color and feel hard with some bumpy spots. If you see gold specks and streaks through the green, it is a good indication that it is ripe and ready. Make sure to check for soft spots and avoid squash that has them.
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Cooking with kabocha squash
The first step in cooking with kabocha squash is washing it, and then you need to break it down. You'll need a sharp knife. Start by slicing it completely in half. Just be careful; they can be tough to get the knife through, just like butternut squash. Once you have two halves, scoop out all the seeds and scrape the pulp. Save the seeds and roast them in the oven like pumpkin seeds for a healthy snack. You can leave the halves as they are or slice the squash halves into wedges before cooking. You can also remove the skin if you want, but it's completely edible.
Now that you have your squash prepared, you can cook it.
- Drizzle with olive oil and rub it completely over the squash, including the skin. Sprinkle with some sea salt and pepper.
- Place all the squash pieces on a baking sheet lined with parchment paper to make cleanup easy.
- Bake in a 400-degree F oven for 45 minutes to an hour, or until you can easily slide a fork through the flesh. Remove the squash from the oven and let it cool.
- Use a spoon to scoop the flesh away from the skin.
You can also cook kabocha squash in the slow cooker.
- Scrub the entire squash clean.
- Place the whole squash in your slow cooker and cook on high for three to four hours, or six to eight hours on low. You can check its doneness by piercing it with a knife or fork.
- Remove the kabocha from the slow cooker and let cool.
- Cut in half and scoop out the seeds and pulp.
- Remove the flesh.
Kabocha Squash Near Me
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FAQs about kabocha squash
You can store a whole, uncut kabocha squash for up to two months if you keep it in a cool, dry place. Once you cut the squash, if you don't use the whole thing, it can stay in the refrigerator for two to three days. Make sure to remove the pith and the seeds and wrap it tightly in plastic wrap.
Kabocha can also stay in the freezer for a month. If you cut the squash into cubes and store it in the freezer, it makes it easy to take out what you need for soups and stews.
Kabocha squash is very versatile, and you can use it in a variety of ways. In addition to roasting it and eating it as is, you can:
- Simmer in stews. Its low water content allows this squash to soak up flavors. Add cubed kabocha to your hearty stew or curry.
- Baked in desserts. Make kabocha muffins or substitute it for pumpkin in a pie. It also makes a good baked savory dish when topped with breadcrumbs and parmesan cheese.
- Pureed. Once you've roasted your squash, puree it into a creamy soup on its own, or add it to other soups for extra richness and flavor.
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