Kabocha Squash

The squash that usually make an appearance in my fall cooking include butternut, acorn, spaghetti and pumpkin. But this year I wanted to experiment with a lesser-known squash that I’ve seen popping up at local markets. Kabocha squash, also known as Japanese pumpkin, has a sweet flavor similar to a sweet potato and a beautiful, buttery texture like a traditional pumpkin.

You can roast it, simmer it, bake it, grate it and purée it just like any other squash. But its unique flavor and texture have made this squash one of my most loved fall ingredients. If you see kabocha squash at the market this fall, grab a few and try these recipes we’ve created for you. You just might fall in love with this rich and versatile squash.

Selecting

The average kabocha squash weighs 2 to 3 pounds and should feel heavy for its size. If it feels light, it may be dried out. Choose squash that is a rich green with golden speckles. Small blemishes on the outside are normal, but avoid purchasing any with large rough spots. Once cut open, the inside flesh should be vibrant yellow-orange.

Storing

Store the squash in a dry, cool and dark place for 1 to 2 months. Once cut or cooked, store tightly sealed in the fridge for 2 to 3 days or in the freezer for 1 month. Always remove seeds and pith before storing in the fridge or freezer.

Pairing

Apples, arugula, asparagus, avocado, bacon, balsamic vinegar, basil, beef, black beans, broccoli, brown sugar, Brussels sprouts, butter, butternut squash, cabbage, caramel, carrots, cauliflower, cayenne, chicken, chickpeas, chocolate, cilantro, cinnamon, coconut, cranberries, cumin, curry, eggplant, eggs, feta, fish, garlic, ginger, green beans, honey, kale, lemon, lentils, lime, maple syrup, miso, mushrooms, mustard, nutmeg, onion, Parmesan, pasta, peanuts, pears, pecans, peppers, polenta, pomegranate, pork, potatoes, quinoa, rice, ricotta, rosemary, sage, scallions, sesame, sour cream, soy sauce, spinach, sweet potatoes, tahini, thyme, tomatoes, turmeric, walnuts, yogurt.