Name: Kabocha squash (Cucurbita maxima), also called Japanese pumpkin — a round, squat, dark green squash with pale stripes and a bright orange, fluffy, sweet flesh, with a flavour like a cross between sweet potato and pumpkin.
Description
Kabocha was introduced to Japan by Portuguese traders in the 16th century, and the name is said to come from the Portuguese Cambodia abobora, meaning “Cambodian pumpkin,” the place where the squash was thought to have come from. Japan developed the types now grown worldwide, and New Zealand and Mexico export large quantities.
Kabocha has a thin, edible skin, which softens when cooked, and a dry, fluffy, chestnut-like flesh that is very sweet. It is used in Japanese tempura and simmered dishes (kabocha no nimono), in soups, curries, and in pies and baking.
Main nutrition value
Kabocha is an excellent source of beta-carotene (vitamin A), and also provides vitamin C, iron, potassium and fibre, with fewer carbohydrates than sweet potato.
How best to be consumed
Kabocha can be eaten with its skin, once cooked.
- Cut into wedges, scoop out the seeds, and roast with oil and salt until tender, skin on.
- Simmer in dashi, soy and mirin for the Japanese side dish kabocha no nimono.
- Fry in tempura batter, or cook into soups, curries and stews.
- Mash or puree into pies, muffins and desserts.
- Microwave the whole squash briefly to soften it before cutting.
Overconsumption could cause…
Kabocha squash is safe and healthy in food amounts.
- Higher carbohydrate and calorie intake than summer squashes, which matters for people managing diabetes or weight.
- Digestive discomfort, such as gas or bloating, from a lot of fibre at once in some people.
- Added sugar and soy in simmered dishes.
- Bitter squash, which should be discarded.
Wikipedia — Kabocha, used for origin, naming and history: https://en.wikipedia.org/wiki/Kabocha
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