Like other winter squashes, you can store in on your counter or in your pantry until you’re ready to cook with it. Make sure it’s firm to the touch and is heavy. When you’re picking out which squash is your squash, go for a scratch and dent-free one.
Since kabocha is one of the squashes that have a skin soft enough to eat when cooked, I would recommend airing on the cautious side and buying an organic or no-pesticide/no-spray kabocha. Winter squashes are in the middle of the EWG’s produce pesticide guide, meaning it’s affected by and absorbs pesticides, but not as much as the produce at the top of the list. Some sell a mixture of pre-cut and whole squashes, but it all depends on that particular grocery store.
When you look for it at an Asian grocery store, you’ll most likely see it sold in halves or quarters. If you can’t find it in a farmer’s market, look to your natural grocery store (I have also found it at Sprouts) and definitely a Japanese or other Asian grocery store. Because I live in one of those kabocha-growing states, I’m able to find it at my local farmer’s market. In the United States, kabocha is grown mostly in California, Florida, and parts of Colorado. If you can get your hands on a red kabocha squash (they seem slightly less common in my area), I would suggest that variety for any breads, pancakes, or sweeter dishes you plan to make. While both are sweeter than other winter squashes, the red variety is a little sweeter. The second is red kabocha squash that looks more red-orange that pure red. The most common variety is the green squash with flecks or streaks of light green. To get even more fiber, eat the skin too. It’s also low on the glycemic index, which is key for people looking to keep their blood sugar in check. In addition to vitamin A, kabocha is a good source of vitamin C and fiber. Vitamin A is essential for our immunity, eye, skin and cell health. As I’ve mentioned before, our bodies convert beta-carotene into vitamin A. Kabocha’s golden flesh is thanks to high amounts beta-carotene. Kabocha is slightly lower in carbs than the more ubiquitous butternut squash, so if you’re watching your carbohydrate intake, try switching the two squashes out in your meals. I have seen so many different ways to cook this squash, and I can’t wait to share them with you. So what better than to make it the focus of the latest Nutrition DL. I have made kabocha before here but haven’t really explored it much. Once cooked, it’s skin is soft enough to eat. This squash has a slightly dry, nutty, and sweet taste. Kabocha (not to be confused with kombucha) is an Asian variety of winter squash and is common in Japanese, Thai, and Korean cuisines. Last winter I discovered kabocha squash (thanks to my lovely friend and Japanese food ambassador, A) and was really intrigued by it. All summer we’ve been enjoying delicate summer squashes, but now it’s time for their heartier counterparts to take the stage. Fall marks the return of winter squashes.