This small to medium-sized winter squash will range in weight from as light as one pound to as much as eight. They are round, yet squatty since both the top and bottom are somewhat flat, with a short brown stem. The dark green grooved rind has light green specks with pale stripes. The deep orange-yellow flesh is thick, dense, and almost sponge-like. The center cavity houses stringy pulp with many flat off-white seeds. These seeds are edible, and you can roast them just like pumpkin seeds. Make sure to choose kabochas that are not moldy, scarred, and soft.
Ever tried vegetable tempura? This one uses a kabocha squash. Use them to make soups, stews, pasta, curries, bread, desserts, and sauces. You can also eat them solo if you roast, steam, bake, or sauté them. Like we said: very diverse.
This variety is available year-round but its peak seasons are the fall and winter. Kabochas are grown primarily in California and some in the Northwest.
Kabochas can last up to three months if you store them in a cool, dry place. After cutting, they’ll keep for up to five days as long as they’re wrapped in plastic.