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This item was last sold on : 11/14/22
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 tender. 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.
Fall through spring.
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.
Kabocha squash is a sweet-fleshed, hard-skinned variety. Peel or bake with the skin on. Dice and roast squash chunks with oil and spices or combine with cream and cheese, baked into a gratin. Add roasted squash to soup, stew or risotto. Puree and mix into softened butter. Slice and roast with honey and citrus. Kabocha squash pairs well with the Asian spices, nuts and dried fruit flavors, as well as the textures of cooked faro, barley, lentils, or pasta. Kabocha squash will keep for weeks in cool, dry storage.
Locally grown at McGrath Family Farms in Camarillo, CaliforniaPrized 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.
Recipes that include Kabocha Squash. One is easiest, three is harder.
|Eat, Live, Run||Chicken with Kabocha Squash and Broccoli|
|Eat, Live, Run||Thai Red Curry with Kabocha Squash|