Vegetarian Stuffed Kabocha Squash Recipe {Vegan Option} (2024)

FAQs

What does kabocha squash taste like? ›

Kabocha has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes or chestnuts.

Kabocha squash (Cucurbita maxima) is a type of winter squash. It is a fruit that grows in bushes but is eaten as a vegetable. It can be round or oblate and weighs from 1.5 to 5.3 pounds. It has a hard, dark green, gray, or reddish-orange rind and yellow-to-orange flesh.

Also known as Japanese pumpkin, kabocha squash is a wonderfully versatile winter squash variety. In Japanese cooking, it's often simmered in a flavorful dashi stock to make Kabocha no Nimono or fried and served as part of vegetable tempura.

If you are not using the entire kabocha squash, make sure to remove the seeds and pith from cut kabocha before wrapping with plastic wrap. You can store it in the refrigerator for 2-3 days or in the freezer for a month. You can store the whole uncut kabocha in a cool, dry, dark place for up to 1-2 months.

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.

There are approximately 30 calories in one cup of kabocha squash and about 8 grams of carbohydrate. There are 1.2 grams of fiber in kabocha and about 3.5 grams of naturally occurring sugar.

Many people use kabocha squash for weight loss, and for good reason. With less than 40 calories and 1.7 grams of fiber per cup, adding kabocha squash to your diet can be a great way to support feelings of satiety and boost weight loss.

A squash with soft spots and is soft to the touch, is a sign that the squash has gone bad. And if it starts to leak fluid, that's a sure sign that the squash is spoiled. Likewise, if the flesh and seeds of the fruit are mushy and slimy, that's a clear sign that it shouldn't be eaten.

Similar to butternut, acorn, or red kuri, but with drier and sweeter flesh, kabocha's starchiness actually reminds me more of a root vegetable like a yam or sweet potato. Its earthy, nutty flavor is similar to a roasted chestnut— in Chinese kabocha is actually called chestnut squash (banli nangua 板栗南瓜).

Kabocha is grown year-round, but they are best in the late summer to fall months. Just like an avocado or a banana, you want to make sure you're not getting a kabocha squash that is underripe. If you do, it will NOT taste like what I described above. Instead, it will taste bitter and not sweet at all.

What is another name for kabocha squash? ›

Kabocha squash is a type of Japanese winter squash variety from the species Cucurbita maxima. Also known as Japanese squash or Japenese pumpkin, at first glance, it's easy to mistake this squash for a funny-looking green pumpkin.

Which Squash is Better than a Butternut? The kabocha won decisively. The deep orange flesh was creamy, without visible fibers. It had a slightly earthier and richer flavor than the butternut.

Peel and cut the squash into chunks of any size. Spread the pieces in a single layer on a baking sheet and place in the freezer. When completely frozen, transfer the squash to a freezer safe container with 1/2-inch headspace to allow for food expansion.

Pumpkins and winter squashes like butternut, acorn, and kabocha will keep for months when stored in a cool, dry place, but sometimes it's helpful to extend their shelf life even more. And the best way to do it is by freezing.

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. They are lower in carbs and calories compared to sweet potato and yet still has chock full of vitamins and nutrients.

Depending on the recipe, you can use sweet potato, acorn squash, or butternut squash to substitute for kabocha.

Kabocha squash has dark green skin and an orange interior with a fluffy, chestnut-like texture. Its sweet flavor might remind you of sweet potatoes or the sort of sugar pumpkins you bake into pumpkin pie.

Buttercup squash is a lot like kabocha with a belly button — but generally a little larger, a little moister, and not as nuanced in terms of flavor. These qualities allow buttercups to pair nicely with other flavors and textures, such as apples, grains, nuts, and cheeses.

Buttercup Squash

It resembles kabocha squash but can be distinguished by a round ridge on its bottom. Buying and storing: Choose a squash that's heavy for its size and has even coloring. Avoid squashes with blemishes, soft spots, or dull skin. Buttercup squash can be stored in a cool, dry place for up to three months.