Kabocha Squash – All You Need to Know | Instacart Guide to Fresh Produce

What is kabocha squash?

You’ve heard of squash, but maybe not kabocha squash. So what is kabocha squash?

Kabocha squash is a type of winter squash with a hard rind and orange flesh. Unlike summer squash, all winter squash has to be cooked, whether steamed, boiled, baked, sautéed, or even microwaved. It’s also called the Japanese pumpkin.

Kabocha is a staple at any Japanese restaurant. It’s got a velvety texture and a buttery flavor. It’s often battered and fried in vegetable tempura.

Where did kabocha squash originate from?

The kabocha squash is thought to have been grown and eaten for more than 8,000 years. It was domesticated by European settlers and grown throughout both North and South America.

However, kabocha was originally grown in South America. In the 16th century, Portuguese sailors brought kabocha squash to Japan. There, it became a staple of the local cuisine.

Since the trade route passed through Cambodia, kabocha was originally called “Cambodia abobora,” which is Portuguese for “pumpkin.” The two words were combined, and it became kabocha.

What is the nutritional value of kabocha squash?

Kabocha squash is a pretty healthy fruit. It’s a rich source of vitamins A and C. It’s also low in calories (only 30 per cup), with 12g of carbohydrates and 5.1g of sugar.

Even better? They’re a great source of:

• Iron
• Copper
• Dietary fiber
• Calcium
• Magnesium
• Beta-carotene
• B vitamins
• Numerous antioxidants
• Protein

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How is kabocha squash grown?

Growing kabocha squash requires lots of space because kabocha squash plants tend to grow in vines. These plants prefer well-drained, slightly acidic soil.

When you’re ready to begin planting, start the seeds indoors about 4 weeks before the last frost. Place them in pea pots that you can plant directly into the soil. This prevents disruption of the kabocha’s sensitive root systems. Keep the seeds moist and in at least 6 hours of sunlight per day.

Once the soil temperature reaches 70°F, transplant the plants into an area of full to partial sunlight in mounds at least 3in tall. Give them some type of support to clamber up since they’re a vining type of plant.

Kabocha squash will be ready to harvest about 50 to 55 days after the fruit is set. It might be green, gray, or pumpkin orange, depending on the variety you grow.

To harvest, cut the fruit from the vines with a sharp knife and then cure the squash (expose the squash to sunlight for about a week in warm, well-ventilated areas indoors).

When is kabocha squash in season?

Like most winter squash, kabocha squash is best at the end of the summer or the early fall. You can also buy them year-round at grocery stores, especially Japanese markets.

How do you pick kabocha squash at the grocery store?

Kabocha squash can be found in Asian supermarkets and grocery stores, and local farmers’ markets when they’re in season. When shopping for kabocha squash, check the color. Kabocha squash that’s in great condition will be dark green with light green stripes and golden speckles. The squash should be a deep blood-orange color when you cut into it.

Another way to tell how good your squash is good is to hold it in your hands and feel it. Make sure it’s firm with no soft spots and that it’s heavy.

If you are looking to have your groceries delivered, you can easily shop for kabocha squash via Instacart. After adding a product to your cart, use the “Instructions” option to notify your Instacart shopper about any preferences or specific directions on how to choose the best products. Shop for kabocha squash.

How to store kabocha squash

Like most winter squash, kabocha can last for a month when it’s stored in a dry place like the pantry or the kitchen countertop. After it’s cut up (cooked or raw), store it in an airtight container in the fridge. Do that, and it’ll last for a few days.

You can still prolong the shelf life, however, if you store it in the freezer. To start the freezing process, start by rinsing the squash, cutting it in half, and removing the seeds. After that, you can either cut it into cubes or slices, put those slices on a baking tray, and freeze them for an hour. Then, transfer them into an airtight container or freezer bag. They’ll stay fresh for up to 6 months.

You also have the option of roasting or steaming the squash before you freeze it.

How to tell if kabocha squash is bad

You’ll know kabocha squash is bad if you feel soft spots or if the color is off. If either is the case, don’t buy them (or throw them away if you already bought them).

What can I substitute for kabocha squash?

Don’t have kabocha squash just lying around and can’t find it at the grocery store? You can still complete your recipe if you know what to substitute it for.

You can use:

• Acorn squash
• Buttercup squash
• Banana squash
• Butternut squash
• Spaghetti squash

Selecting the freshest kabocha

Buying the freshest squash in the market is probably at the top of your list right about now, considering all the cool things you just learned about the kabocha squash. So, if you’re ready to take the leap and try adding it to a new recipe (or an old one), start looking for kabocha squash in your area.

Get it delivered with Instacart if you’re feeling a little lazy (or you’re just too busy to make it to the grocery store). Choose same-day delivery and give yourself a little bit of peace of mind.

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