Kabocha Squash

• Roasting kabocha squash with olive oil and herbs brings out its natural sweetness and nutty flavor, creating a simple yet satisfying side dish perfect for fall and winter meals. The roasted squash can then be used as a component in other dishes.
• Kabocha squash puree adds a creamy texture and subtle sweetness to soups and stews, enriching the flavor profile and providing a healthy dose of vitamins. Use it to create velvety smooth kabocha squash soup, adding depth and color.
• Baking kabocha squash into pies and desserts provides a delicious alternative to pumpkin, offering a more complex flavor profile and naturally vibrant color. Consider a kabocha squash pie with warming spices like cinnamon and ginger for a truly autumnal treat.
• Incorporating cooked kabocha squash into risottos and pasta dishes adds a touch of sweetness and a creamy consistency, complementing savory flavors beautifully. Kabocha squash risotto is a delightful vegetarian option that is suitable for almost any palate.
• Using kabocha squash as a filling for dumplings and ravioli creates a unique and flavorful vegetarian option. The sweet and creamy filling pairs well with brown butter and sage sauce or other savory accompaniments.
• Kabocha squash can be tempura battered and deep-fried for a crispy and sweet treat. Tempura kabocha squash makes a wonderful side dish or vegetarian appetizer.

• Rich in Vitamin A, promoting healthy vision and immune function.
• High in fiber, aiding digestion and promoting a feeling of fullness for weight management.
• Excellent source of antioxidants, helping protect against cell damage from free radicals.
• Contains Vitamin C, which boosts the immune system and supports skin health.
• Provides potassium, an essential mineral for maintaining healthy blood pressure.
• Low in calories, making it a nutritious and guilt-free addition to a balanced diet.

Kabocha squash should be stored in a cool, dark, and dry place, such as a pantry or root cellar. Whole, uncut kabocha squash can last for several months when stored properly at room temperature. Once cut, wrap tightly in plastic wrap or store in an airtight container in the refrigerator and use within 5-7 days. You can also freeze cooked kabocha squash puree for longer storage; simply portion into freezer-safe bags or containers.