How to Cook Kabocha Squash- treat yourself to this lesser-known squash this fall!
Kabocha squash might not get the attention that Butternut and Acorn does, but that doesn’t mean it’s not delicious! Kabocha is a Japanese variety winter squash that’s also known as a Japanese Pumpkin. It’s hard on the outside and it resembles a squat pumpkin.
So, what does the Kabocha squash taste like?
The Kabocha has a sweet flavor, even sweeter than a Butternut squash. The taste can be be described as a cross between a pumpkin and a sweet potato.
Kabocha is rich in beta carotene, iron, Vitamin C and potassium.
How to Cook Kabocha Squash
Kabocha is commonly used in soups or it can be roasted.
Preheat the oven to 450 degrees.
Using a sharp knife, carefully cut the squash in half. Using a fork or spoon, scoop out the seeds.
Rub the inside of the halves with olive oil and add salt and pepper.
Place the squash face down on a lined baking sheet. Roast for 45-50 minutes or until the squash is tender.
Remove the squash from the oven and scoop out the flesh.
My favorite ways to serve are by topping with either vegan butter or a drizzle of maple syrup.
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