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Squash, Kabocha 4-5 lbs EACH
Kabocha squash is even sweet in flavour than a Butternut squash.
The thick flesh is spongy, dense, and a deep yellow-orange with a central cavity filled with stringy pulp and many flat, cream-colored seeds. When cooked, Kabocha squash has a finely grained, dry, tender texture with a buttery, sweet, and rich, nutty flavor reminiscent of sweet potato and pumpkin.
It will keep 1-3 months when stored in a cool and dry place.
Kabocha squash is favored for its excellent storage capabilities, diverse culinary abilities, and was originally developed to be a sweet and superior flavored cooking squash. Kabocha squash is best suited for cooked applications such as roasting, steaming, sautéing, baking, frying, and braising. The hard shell of Kabocha squash can be a challenge for some to cut with a knife when uncooked. Kabocha squash holds its shape well when cooked and can be added in cubes to gratins, risottos, soups, stews, curries, and pasta. It can also be roasted on its own, combined with other root vegetables, and battered and fried tempura style or used in sushi. When cooked and pureed, it can be used to make bread, croquets, desserts, cakes, and sauces. Kabocha squash pairs well with pears, apples, lemon, kale, spinach, eggplant, garlic, sage, parsley, shallots, cilantro, nutmeg, clove, curry spice, honey, brown sugar, coconut milk, butter, cream, Italian sausage, and parmesan cheese.
Kabocha squash provides vitamins A and C, some B vitamins, calcium, iron, and fiber. The seeds of the Kabocha squash also contain a significant amount of zinc.