Grower
Seasons/Availability
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Description/Taste
Turban-shaped, the kabocha squash, pronounced kah-BOH-chah, is an Oriental squash encased in a dull, deep green, thick mottled rind with pale uneven stripes and random markings. Round with a flattened top, it ranges from one to eight pounds but generally weighs an average of two to three pounds. The deep yellow-orange cooked pulp is finely grained, floury-dry and deliciously tender. Cut flesh of this creamy-textured squash actually glistens with tiny drops of dew. When the texture is dry and grainy, dewdrops are absent. Seeds and strings in the cavity are characteristically oily to the touch. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
Nutritional Value
Providing vitamin A and vitamin C, some of the B vitamins, all squashes are a good source of fiber. Approximately 100 calories are in one cup of cooked squash. Deep-colored squashes have the most beta carotene. Winter squash does not lose any quality after picking, and in storage, actually increases in carotenoid content, adding even more vitamin A. Eating five servings a day of fruits and vegetables lowers the chances of getting cancer. A recent study documents that nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, effectively lowers blood pressure.
Applications
A perfect addition to soup and stew, this versatile squash makes great-tasting pies, cakes and puddings. Chunk, bake, steam, braise, puree or use for deep-fried tempura. Due to its natural sweetness, this variety requires less sugar. Somewhat dry and flaky, the kabocha requires more cooking liquid than other types of squash. To enjoy at its best and simplest, steam or bake; top with butter. Add its goodness to pumpkin risotto. Squash especially loves the company of onions, tomatoes and eggplant. Complement its flavor with curry, basil, parsley, oregano, chili powder or garlic. For a sweet touch, sprinkle with nutmeg, cinnamon and cloves. Braise chunks in seasoned liquid, such as soy sauce with lemon and sugar, broth, teriyaki or a favorite juice. Cool; serve chilled or at room temperature. A good keeper, this squash will store up to a month in a cool dry place. Wrap cut pieces in plastic; refrigerate up to one week.
Ethnic/Cultural Info
Classy upscale restaurants absolutely love the kabocha! A favorite vegetable for centuries in America, squash became a traditional fall vegetable and served hot and buttery, made winter meals special with its warm, delicious, soothing flavor. The promotion of healthier eating habits has moved this nutritious vegetable to a higher rating and is now a frequently served year-round food. Today both summer and winter squashes are popular in American cuisine.
Geography/History
Locally grown at McGrath Family Farms in Camarillo, California, McGrath Family Farms has been growing exceptional produce since 1972. One hundred percent organic, this successful farm grows fifty to sixty-five different produce items on its thirty-five to fifty-four acres of fertile land. When kabocha squash seedlings have an adequate amount of water during the early growth stage and have basked in mild sunny days, the texture is deliciously creamy. Planted in rich fertile soil increases the flavor. Hot dry weather and too much sun on the plants produce grainy texture. Specialty Produce enthusiastically endorses and adamantly promotes our local California growers, ranchers, farmers and the California farming industry. Especially a favorite of chefs and a member of the genus Cucurbita moschata, this squash is also known as Japanese pumpkin, Japanese squash, nam gwa, sweet mama, kabachi, hoka, delica and ebisu. Kabocha is actually a generic grouping for many strains of Japanese winter squashes and pumpkins of both Cucurbita moschata and Cucurbita maxima and is also a specific marketing name used in the United States. Prized in Japan, this variety is especially popular in Oriental markets on the West Coast. When grown organically, kabocha squash does not keep as well as when it is grown by the conventional method. Keep organic kabocha squash in cold storage to prevent it from becoming soft, moldy and mushy.
Featured Recipes
Recipes that include Kabocha Squash. One
is easiest, three is harder.
