For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Quantity/Pack: 1 squash (about 3.25 Pounds)
Seasonality: Year Round
It can be baked, steamed, pureed, braised, chunked, or smoothed in soups, and baked in puddings, pies, and cakes.
Unlike summer squash (which are picked when immature and skins are tender), Kabocha Squash have hard, thick skins. When the squash is simmered for a few hours in a mixture of soy sauce, mirin, and maple syrup, the skins turn delicate and delicious!
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 Kabocha 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.
Kabocha Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.