Kabocha squash
Cucurbita maxima
Distinctly sweet with chestnut-like undertones; sweeter than butternut; floral notes when slow-cooked.
About Kabocha
Kabocha squash (also Japanese pumpkin) is the dark-green round winter squash with notably dense, dry, sweet orange-yellow flesh — closer in texture to sweet potato than to butternut. The flavor is sweeter than butternut with chestnut-like undertones. Japanese cuisine features kabocha extensively (kabocha tempura, simmered kabocha in dashi), as does Korean and Thai cooking. The skin is thin enough to be edible when cooked — peeling is optional and most Japanese recipes don't peel kabocha. The dense flesh means kabocha takes longer to cook than other squashes and doesn't release water — making it excellent for tempura batter and roasting at high heat.
Variety profile
Common uses
- Kabocha tempura
- Simmered Japanese kabocha
- Roasted with miso glaze
- Korean kabocha porridge (jjuk)
- Thai kabocha curry
Editorial notes
Skin is edible when cooked — most Japanese recipes don't peel kabocha. Dense flesh requires longer roasting time than butternut at the same temperature.