Comments on: Roasted Kabocha Squash (Japanese Pumpkin)

By: Philippe D.

Philippe D. — Mon, 01 Apr 2013 04:03:06 +0000

My wife has started to cook kabocha squash in the pressure cooker. Seeded and cut in cubes in a little water, salted or not, it takes only 1 minute from the moment the cooker whistles, then she shuts down the heat and let the cooker cools completely. Once cool, she mashes it lightly and sometimes add a little milk or a couple of tablespoons of light sour cream before creaming. My wife’s mother who is Japanese adds some soy sauce and ginger before cooking it. Some also cook it with some home-made stock (veg. or chicken) and all-spice. I prefer my wife’s version, it is sweet and creamy.

By: monica

monica — Wed, 30 Jan 2013 19:36:22 +0000

I love this squash but i get stomach pains when i eat the skin. I’m not sure why so i have to completely peel it before roasting

By: Ross

Ross — Mon, 02 Jul 2012 19:12:51 +0000

We eat them all the time here in Hawaii. To make cutting easier I poke a few holes in the side and stick the whole thing in the microwave for about five minutes. Let it cool a bit and it’s a lot simpler to cut.
We love to roast them on the grill (brush with ghee first) and then grind sea salt and black pepper over them before serving.
YUM.

By: roni

roni — Tue, 29 Nov 2011 16:53:31 +0000

I only made it once so I’m not sure. I was able to eat the flesh and the skin without a problem. You may just have to roast it longer.

By: Sue

Sue — Mon, 28 Nov 2011 21:18:52 +0000

My husband & I love the Kabocha. however, the flesh closer to the skin never gets tender for me. what am I doing wrong? :-( Thanks!

By: Michelle @ Turning Over a New Leaf

Michelle @ Turning Over a New Leaf — Wed, 09 Nov 2011 00:39:20 +0000

I love kabocha squash! I tried it for the first time last year and fell in love! I can only get them at a grocery store an hour away, but I savor them when I can get them! I’ve got one in my pantry right now!

By: Veronica Miller

Veronica Miller — Fri, 04 Nov 2011 00:34:23 +0000

I have been hearing such good things about kabocha during the last year that when I finally found them (at an Asian market) I bought three of them! It is to die for! I will have to try roasting it. I was in a crazed rush to try it ASAP and just cut in half, placed face down on a plate, and microwaved for like 5 minutes or so until tender. So creamy!

By: Heidi @ Finishing the Hat

Heidi @ Finishing the Hat — Thu, 03 Nov 2011 16:09:04 +0000

Did you know that kabocha is one of the lowest-calorie squash varieties? We were surprised to see just how few calories (especially versus the great nutritive value.)

My favorite kabocha recipe is one my husband found – we stir-fry it in homemade Thai curry paste. DELISH. That reminds me – now that we’re heading into winter squash season, I should post the recipe.

By: Jessica

Jessica — Thu, 03 Nov 2011 04:13:57 +0000

I have 3 acorn squash that I will have to give this a try with. I’ve never noticed kobacha before. I’m going to be on the lookout now! :)

By: Paula

Paula — Thu, 03 Nov 2011 00:52:12 +0000

I loved the color and found a recipe in the Kind Diet book by Alicia Silverstone book. It is a Moroccan style couscous but I think this squash is good anyway you want to prepare it. Thanks for sharing the easy tasty recipe.

By: Hally

Hally — Wed, 02 Nov 2011 20:16:46 +0000

LOVE THIS!!! We eat it all fall/winter here in CA. My mother in law makes the most awesome potato-ish salad out of the leftovers and croquettes too. YUM!!

By: Eileen

Eileen — Wed, 02 Nov 2011 15:40:39 +0000

I couldn’t do acorn squash…the texture wasn’t creamy enough. However…butternut and I have a lovely relationship now:). I’ll check out kabocha if I can find it!

By: Valerie

Valerie — Wed, 02 Nov 2011 14:48:33 +0000

No one in my house will eat squash except me. I keep offering it. I make homemade pesto (no oil; I use the pasta water to make it creamy… delish! – email if you want the recipe (:) and serve it mixed with spaghetti squash (it only takes a tsp or two). It is so good! I love squash of all types so I will absolutely try kobacha next time I go grocery shopping!

By: jesser

jesser — Wed, 02 Nov 2011 13:19:33 +0000

We are obsessed with squash at our house too … me in particular, but my daughter’s mania is almost to the level of mine. She requests squash (and only squash) for meals on a fairly regular basis.

We roasted a kobucha last year in a dutch oven. We drilled a hole in it either by pounding a knife in or with a real drill … I can’t remember now. It was a hard nut to crack. Once it was roasted, we ate it mashed/chunked with a little salt. We also like to roast winter squash in cubes and serve them over pasta … nothing else needed. The cookbook Time for Dinner has a the roasting method we used last winter and I think some recipes to go along with it. I also pinned a recipe from 101 Cookbooks that looks really tasty but have not gotten around to making it just yet.
link to 101cookbooks.com

By: roni

roni — Wed, 02 Nov 2011 11:36:01 +0000

Oh! I forgot about Acorn! Acorn Squash is a little less sweet and not as orange in color. Still creamy and good though! I’ve used them a few times…

link to greenlitebites.com

By: Kim F

Kim F — Wed, 02 Nov 2011 11:08:17 +0000

I just picked up an acorn squash and it has DANISH in parenthasis – so I don’t know what that means!! LOL

I haven’t ventured beyond spaghetti squash… but I love what I have made so far.

Is the acorn squash dense like sweet potatoes too?