Kabocha squash at market. wikioticsIan / flickr / 2010 / CC BY-SA 2.0
Kabocha are squat, pumpkin-shaped squashes.
They are closely related to buttercup squashes, but there is no “button” on the bottom.
The hard rind is pale green with yellow flecks.
Kabocha squash are harvested when the stem gets spongey.
Culinary properties of kabocha squash
The squash will weigh 1 to 1 1/2 kg (2 to 3 pounds), with finely-textured, dense, firm, pale orange flesh that is not watery. It has good flavour and a taste that gets even sweeter after a few weeks of storage.
Compared to buttercup squash, it is sweeter and has drier flesh.
Cooking Tips
The rind can be difficult to cut into.
Roasted kabocha squash. Gloria Cabada-Leman / flickr / 2012 / CC BY 2.0
Substitutes
Butternut, Buttercup or Acorn Squash
Language Notes
Kabocha is also used as a generic term in Japan for winter squashes developed in Japan. In this sense, the Red Kuri and Hokkaido squashes are also referred to as a “Kabocha” squash.
Kabocha Squash. © CooksInfo / 2016