Kabocha squash, also known as Japanese pumpkin, is a type of winter squash with a sweet, nutty flavor. Its edible skin and flesh make it easy to prepare. In this article, I will instruct you how to cook kabocha squash properly, with tips on cutting, roasting, and serving this tasty veggie.
1. FAQs When Cooking Kabocha Squash
1.1. Do You Eat the Skin of Kabocha Squash?
Yes, the skin of kabocha squash is edible. Kabocha skin is smooth and thin compared to other winter squash varieties. When cooked, the skin becomes tender with a pleasant texture.
The skin contains beneficial nutrients and fiber. Leaving the skin on reduces prep time, as you don’t have to peel. The edible skin also retains more flavor and moisture when roasting or steaming.
1.2. Best Way To Cut a Kabocha Squash For Roasting?
Cutting kabocha squash into wedges is the best way to prepare it for roasting. Here’s how to cut a kabocha squash into wedges:
- Slice off about 1/4 inch from the stem and blossom ends. This allows the squash to sit flat.
- Cut the squash lengthwise into quarters.
- Scoop out the seeds and strings with a spoon.
- Cut each quarter in half lengthwise. This gives you 8 wedges total.
The wedge shape promotes even cooking and caramelization when roasting. Cutting into wedges is also safer than attempting to peel and cube raw kabocha squash. The wedges can be easily flipped halfway during roasting.
2. How To Cook Kabocha Squash
Ingredients
- 1 kabocha squash, cut into wedges and seeds removed
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, toss the kabocha wedges with olive oil until coated. Season with salt and pepper.
Arrange in a single layer on the baking sheet. Roast 25 minutes, flip wedges, then roast 20 more minutes.
Remove from oven when tender and caramelized on the edges.
3. What To Eat With Roasted Kabocha Squash?
Quinoa and Chickpea Salad: Toss roasted Kabocha squash chunks with cooked quinoa, canned chickpeas, fresh herbs, and a lemon vinaigrette for a hearty salad.
Coconut Curry: Add roasted Kabocha squash to a fragrant coconut curry with vegetables, tofu, and aromatic spices.
Soup Base: Blend roasted Kabocha squash with vegetable broth, ginger, and a touch of cream for a velvety soup.
Grain Bowls: Use it as a base in grain bowls, topped with protein like baked chicken or tofu, and an array of colorful vegetables.
Kabocha squash’s adaptability makes it an easy addition to both vegetarian and meat-based meals. It’s a tasty low-carb substitute for grains that adds nutrients like vitamins A and C. Experiment with different flavor combinations to find your favorite ways to eat roasted kabocha squash.
