Move over, butternut!
Chefs are raving about kabocha squash.
Find out why this nutrient-packed gourd is perfect for soups, roasts and even desserts.
Photo:Lew Robertson, Creativ Studio Heinemann, pjohnson1, Image Professionals GmbH, LauriPatterson
They’re not just meant for creamy soups, though.
With so many varieties available, how do you separate the good from the meh?
We reached out to three chefs who know their way around a pumpkin patch.
And when it comes to winter squash, they all agreed, kabocha is a top-notch pick!
If you’re scratching your head wondering, Kabo-what?
We’re here to introduce you to your new favorite winter vegetable.
It’s sweeter thanbutternut squash, with a flavor often compared to a mix of sweet potato and pumpkin.
And you’re able to even eat the skin once it’s cooked.
But what makes kabocha such a darling of the culinary world?
But it’s notjusta treat for the palate.
Like manyother varieties of squash, it’s a nutritional powerhouse.
Nutrients are a “growing concern” for Janetos as a young father of two.
And he’s not entirely wrong!
Corn recommends taking advantage of its tough skin and stuffing kabocha.
“I love preparing it like you’re starting to make a jack-o'-lantern,” she says.
Alternatively, she’ll stuff it before roasting when the filling needs a longer cooking time.
Then, she roasts the halves on a parchment-lined baking sheet at 375F.
Janetos, ever the innovator, suggests keeping a kabocha puree on hand.
Although these linked recipes are prepared with different squash varieties, kabocha can easily be swapped in.
Here are a few ideas to get you started.
You might even find yourself daydreaming about “kabochaspice lattes” next fall.
U.S. Department of Agriculture.
FoodData Central:Squash, winter, kabocha, raw.
2005;37(2):171-177.
