Products

Kabocha Squash

Also known as: Ebisu, Delica, and Hoka

Category:

Vegetables

Seasonality:

All Origins
USA

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

January: High
February: High
March: High
April: High
May: High
June: High
July: High
August: High
September: High
October: High
November: High
December: High

Uses:

The pumpkin-shaped Kabocha Squash has a forest green skin with light striations and often ranges in size from 9 to 12 inches in diameter. Unlike summer squash (which are picked when immature and skins are tender), Kabocha Squash have hard, thick skins and only the flesh is eaten. It taste similar between a sweet potato and pumpkin with a rich sweetness and almost fiberless flesh. It can be baked, steamed, pureed, braised, chunked, or smoothed in soups, and baked in puddings, pies, and cakes.

Selection, Storage & Handling:

Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Kobocha Squash in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to five days.

Kobocha Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.

For availability, please use our store locator or contact us at 1.800.588.0151 and/or hotline@melissas.com.

Nutrition Facts

Serving Size 3/4 cup (85g)

Amount Per Serving
- Calories 30
- Calories from Fat: 0

% Daily Value*
- Cholesterol 0mg 0%
- Fiber 1g 0%
- Protein 1g 0%
- Saturated Fat 0g 0%
- Sodium 0mg 0%
- Sugars 3g 0%
- Total Carbohydrate 7g 0%
- Total Fat 0g 0%