Squashes are kind of an exotic vegetable for me. They come in fascinating shapes, colours, and sizes. I once went to the Fall Fair on Salt Spring Island, and there was a pumpkin squash that was the size of a Smart car.


A kabocha squash cut open.

Here at Green Cuisine, kabocha squash is a mainstay in the buffet, and it is both delicious and nutritious. It has a distinctively sweet flavour and the texture of chestnuts. I wanted to know more about this squash, so I decided to share what I learned.

Kabocha squash is a winter squash, and is a smaller squash in the world of squashes. The weight of a kabocha squash usually averages from 2 to 3 pounds, but large ones could be 8 pounds. It is usually dark green on the outside, but could come in orange. Although the skin looks tough on the outside, it is completely edible. and you can leave it on when you cook the squash.

A kabocha squash can store for several months in a cool, dark, dry location. Any dampness or humidity may create mould and will hasten spoilage.

Kabocha Squash is Good for You

It doesn’t just taste good. It is very high in vitamin A and vitamin C, a good source of vitamin E, vitamin B6, folate, thiamin, niacin. It has good amounts of magnesium, manganese, potassium, calcium and iron and copper.

How to Cook Kabocha Squash at Home

You can grab a kabocha squash from the market and roast it in the oven. Like all squashes, the trickiest part is to actually cut them open. Be very careful when attempting to cut your squash. If you can’t get your knife into the kabocha to cut it in half, try cooking it whole for about 10 minutes in the oven at around 400 degrees farenheit (or about 205 degrees celsius) and then putting the knife through it again. First, cut the squash in half down the middle, and scoop out the seeds and the stuff the seeds were attached to (the stringy, lighter-coloured part). Then, you can cut the halves into wedges, sized to your liking. You can add a little oil to the wedges, and sprinkle a bit of salt and pepper. Then, bake in the oven for 35 minutes at 400 degrees farenheit. When it is done, the wedges should be soft as you poke a fork through.

Kabocha Squash is Great for Soups, Salads, Tempura, and Curries. 

You can enjoy kabocha in many different recipes. Here is a good soup recipe that features kabocha squash. There are many kinds of curry you can make, but here is a good one that is vegan and delicious. You can throw pieces of roasted kabocha squash into your favourite salad. There are many things you can do with this versatile vegetable.