How to Cut Kabocha Squash in 7 Steps

Kabocha squash is a round squash with dark green skin. It is a winter squash variety, harvested in the late summer or early fall. It has a hard rind and bright orange flesh. Also called Japanese squash or Japanese pumpkin, kabocha is a favorite food in Japan but is grown worldwide, including in South Africa, Thailand, and California. Kabocha squash, typically found in Asian grocery stores, contains beta-carotene, vitamin A, vitamin C, potassium, carbohydrates, and iron.

Follow these steps to properly prep, cut, and peel kabocha squash:

1. 1. Microwave a whole kabocha squash. Before cutting, it’s helpful to microwave a whole kabocha squash for four to five minutes to soften the rind. You can also heat the squash in the oven at 400 degrees Fahrenheit for twenty minutes.
2. 2. Remove the stem. Place the kabocha squash on a cutting board. Using a sharp chef’s knife or cleaver, cut off the stem.
3. 3. Cut the kabocha squash into wedges. Cut the kabocha squash in half from top to bottom.
4. 4. Scoop out the seeds. Using a spoon, scoop out the seeds and pith from the kabocha squash’s core.
5. 5. Slice the squash into wedges. Place the kabocha squash on the cutting board rind-side down, and slice the kabocha squash into wedges.
6. 6. Peel the kabocha squash (optional). Kabocha squash skin is edible and nutritious, but if you want to peel the kabocha squash for soup, you can do so after slicing it into wedges. Use a sharp knife or a peeler to remove the rind carefully.
7. 7. Make kabocha squash cubes. Cut the kabocha wedges into cubes. Kabocha squash cubes are useful for making soups.

You can cook kabocha squash the same way you cook a sweet potato, pumpkin, butternut squash, buttercup squash, or acorn squash. Some popular kabocha squash recipes include:

1. 1. Kabocha tempura: You can make kabocha squash tempura, a popular Japanese side dish. Dredge kabocha squash wedges in flour and water, then fry in oil until crispy.
2. 2. Roasted kabocha squash: Preheat your oven to 400 degrees Fahrenheit. Season kabocha squash wedges or cubes in olive oil, maple syrup or brown sugar, and sea salt. Place the veggies on a baking sheet lined with aluminum foil. Cover the kabocha squash in olive oil or coconut oil, then roast in the oven until tender—cook time is usually thirty minutes. After cooling, you can store roasted squash in an airtight container in the refrigerator for up to four days.
3. 3. Kabocha squash soup: After roasting, you can stew kabocha squash cubes in vegetable stock until tender, then puree to make soup. If you desire, season with salt, pepper, and chili powder or paprika.
4. 4. Roasted kabocha seeds: Like pumpkin seeds, you can roast kabocha squash seeds to make a healthy snack.

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