A.K.A

Japanese squash

它是什么？

A Japanese variety of winter squash, this squat, medium-sized squash has a rough, dark-green skin that’s sometimes mottled with orange or faint white stripes. Its starchy yellow-orange flesh has a pleasant, sweet potato-like flavor and holds its shape when cooked in liquid, which makes it a great choice for adding stews and braises. (Try adding peeled, diced kabocha squash to a coconut-milk-based Thai curry or a vegetarian chili.) Its flavor marries well with Asian ingredients like soy sauce, ginger, and sesame oil.

Kitchen math:

1 medium squash = 7 to 8 cups large dice

没有吗？

You can try substituting butternut squash or even sweet potato.

How to choose:

Choose kabochas that are heavy for their size with a matte (not glossy) skin. Their rind should be hard, deep-colored and free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality.

How to prep:

To peel kabocha, cut the squash into pieces first. Start with the tip of your knife in the center of the squash and cut through half of it. (If the knife sticks, don’t try to pull it out since it may come out suddenly. Instead, tap the handle with a rubber mallet or meat tenderizer until the knife cuts through the squash.) Rotate the squash and cut through the other half the same way. Push the halves apart with your hands. Scoop out the seeds. Cut the halves into wedges and then, using a sharp knife, cut along the rind to free the flesh. Kabocha may also be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, rub flesh with olive oil, season with salt and pepper and bake hollow side up, until flesh is very tender. The skin is edible and nutritious but peels away easily after cooking, if that’s what is preferred.

How to store:

将它们存放在一个凉爽干燥的地方最多一个月；它的味道只能加深塑料切割碎片，并冷藏长达五天。

Cross Reference

can cross reference slide show on cutting up Hubbard

Recipes

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  This savory polenta torta (Italian for cake or tart) gets big flavor from roasted squash and slow-cooked onions. Kabocha squash lends a dense texture and nutty flavor, but you can…

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  Soy-Braised Kabocha Squash