23 Kabocha Squash Recipes + Produce Guide (2024)

FAQs

What is the best tasting kabocha squash? ›

Kabocha Squash

Two of the more common, and nicest tasting are 'Red Kuri' (92-100 days) with its orange-red skinned fruits and smooth flesh that is less sweet but nicely flavored, and the gray-skinned 'Winter Sweet' (95 days), which has dry, sweet flesh.

If you eat an excessive amount of kabocha squash, or any yellow or orange fruit or vegetable containing beta carotene, you can develop carotenemia. This is a condition that can cause your skin to appear yellowish or orange. It's harmless, and the cure is simply to cut back on the carotene-containing foods.

It has a low glycemic index, which means it slowly increases and maintains blood sugar levels. Like other winter squash types, kabocha pumpkin is rich in polysaccharides or fiber. It keeps you full for longer and prevents blood sugar from rising quickly.

Don't skimp on the oil.

When roasted, different kabocha squash can vary in texture. Some are super-soft and creamy, sort of like a baked sweet potato, while others are a bit more dry and chalky. To prevent these squash from becoming too dry in the oven, make sure to coat them generously with oil.

The kabocha skin is edible. Many Japanese kabocha recipes such as kabocha tempura and simmered kabocha require it to keep the skin on.

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting.

Promotes healthy digestion: The fiber content in kabocha squash helps promote healthy digestion and prevents constipation.

While Kabocha squash excels in antioxidant power, butternut squash stands out for its vitamin-rich composition. Acorn squash and delicata squash offer a nutrient-packed punch, and spaghetti squash provides a low-carb alternative without compromising nutritional value.

Kabocha Benefits. Kabocha is packed with nutrients that are related to preventing diabetes, boosting the immune system, preventing cancer, treating inflammation, and promoting heart health. Kabocha provides vitamins A and C, some B vitamins, fiber, magnesium, potassium, and antioxidants.

In a small randomized controlled trial published in 2020 in the Asia Pacific Journal of Clinical Nutrition evaluating 25 healthy women, those who drank about 7 ounces of tomato juice 30 minutes prior to eating a carbohydrate-rich breakfast experienced a lower blood sugar level after the meal compared to pre-drinking ...

Is kabocha good for weight loss? ›

Kabocha squash

Like actual pumpkin, it's low in calories and rich in fat-fighting beta-carotene. Plus, the fact that the skin is totally edible means that kabocha is packed with belly-filling fiber, too. Rather than roasting it, try steaming slices of the squash.

Test the doneness of kabocha squash in the same way you would test delicata, butternut, or any other hard winter squash. Slide the tip of a thin, sharp knife into the center or thickest portion of the squash. The squash is ready when the knife meets no resistance, and slides easily into the vegetable.

Also kabocha (40 kcal/cup) is lower in calories compared to butternut (60 kcal/cup). Before going head-over-heals for kabochas and butternuts, are they safe for dogs? Happily, generally yes! Kabocha and butternut belong to a variety of squash called the Winter Squash.

To freeze, start by rinsing it, cutting it in half, and removing the seeds. From here, you can either cut it into slices or cubes. Place slices or cubes on a baking tray and freeze for 1 hour. Transfer cut squash to an airtight container or freezer bag and store for up to 6 months in the freezer.

Honeynut Squash: The sweetness and flavor made this a clear winner. Delicata Squash: This is actually tied with acorn squash and both are similar in texture and flavor which is why they are ranked at the top.

The squash should be a deep blood-orange color when you cut into it. Another way to tell how good your squash is good is to hold it in your hands and feel it. Make sure it's firm with no soft spots and that it's heavy.

While the two are interchangeable, the green kabocha is relatively savory, and the red kabocha is unmistakably sweeter. Characteristics: Breed an acorn squash with a sweet dumpling squash, and you get a carnival squash.

Varieties of kabocha include Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, Marron d'Or and Miyako.