Storage: Stored for up to months in a cool, dry place.
Nutrition facts: Excellent source of beta-carotene, vitamin C, potassium. Small amounts of iron, magnesium, and calcium.
Fun Facts
• Originated in South America
• Introduced to Japan by Portuguese sailors in the 16th century.
• Referred as Japanese pumpkin, a staple in Japan.
• Serves as a nutritious, low-carbohydrate alternative to potatoes or sweet potatoes.
• Edible and nutritious seeds.
Steamed Kabocha Squash Recipe
Servings: 4
Total Time: 10 minutes
Ingredients:
1 Kabocha Squash
Instructions:
1. Wash and cut it into large pieces, remove the seeds.
2. Arrange the pieces evenly on the steamer grid.
3. Add two small bowls of water.
4. Steam the squash for about 5 minutes. For whole squash, it may take around 10 minutes.
General Tips:
• No need to peel the Kabocha squash before steaming; its skin softens and is edible.
• Applied to pumpkins.
• For leftovers, wrap and store them in the refrigerator
• Roasted at 400°F (200°C) for 25-30 minutes, incorporated into salads, soups, and stews.
• Known for its sweet, nutty flavor, often referred as chestnut squash.
• For a warm and comforting breakfast, try serve the steamed Kabocha squash with yellow cornmeal or millet porridge.
