I am obsessed with squash and I recently found a new favorite! Since starting the Institute for Integrative Nutrition I have been learning about different diets and exploring new foods. I had never heard of kabocha squash and was surprised I could find it at my local produce market.
The kabocha squash, often called Japanese pumpkin is sweeter than acorn and butternut squash. The inside is orange like a pumpkin and very creamy, similar to a sweet potato. You can actually eat the kabocha’s hard, green skin and it has exceptional flavor that’s naturally sweet. I was hesitant to eat the skin, but I found it to be my favorite part.
Kabocha squashes are available all year round, but can be hard to find in your local grocery store. The best flavored ones are harvested in the late summer and early fall so they might be popping up in local stores right now.
IIN said the squash was packed with nutrients so when I did a little more research I found that kabocha squashes have an abundance of beta carotene which is the precursor to vitamin A, along with vitamin C, iron and potassium. Also present are folic acid, calcium and trace B vitamins. It’s delicious and super healthy!
My favorite way to cook kabocha squash is to roast it.
Roasted Kabocha Squash
- 1 Kabocha Squash
- Non-stick cooking spray + foil
- Kosher Salt + pepper
Preheat the oven to 425 degrees. Line a cookie sheet with aluminum foil and spray it with non-stick cooking spray. Then wash and cut the squash in half and scoop out the seeds. Cut the squash in wedges and lay them on the cookie sheet. I roasted mine for 15 minutes on each side and it came out perfectly sweet and tender.
The winner of the Hyundai Hope On Wheels giveaway is…..Lucy!
Congrats, Lucy! Please email me at firstname.lastname@example.org to claim.
Have you had kabocha squash before? Have you tried any new foods lately?