Kabocha: This Week's Market Report Good Buy

Kabocha squash, a Japanese staple ingredient, is prized for its sweet taste, velvety texture, slew of health benefits, and versatility. If you love pumpkin and sweet potato, you will absolutely love this variety. And while this winter squash may look like pumpkin’s short and stocky cousin, it’s closer to sweet potato in flavor and texture. The coarse, deep-green skin gives way to tender, reddish-yellow flesh on the inside. On top of its delicious flavor, kabocha squash packs impressive health benefits.

Like pumpkin, kabocha’s bright orange flesh is high in the anti-oxidant beta-carotene, which translates to vision-protecting Vitamin A. The skin is also an excellent source of fiber. Additionally, using kabocha squash in any dish boosts the sweetness without adding extra sugar. I love dipping Kabocha squash wedges in tempura batter and deep frying them until perfectly brown and crispy. One of the things I like best about Kabocha squash is the low-maintenance prep work. You can eat the skin! 

Try roasting Kabocha squash with olive oil, salt, pepper, and cinnamon for a sweet and savory side dish. It is also lovely simmered in fragrant broths, curry, or stew. Kabocha squash can also be shredded raw to add flavor and texture to cakes, muffins, breads, and desserts.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.