Kabocha (Japanese pumpkin squash)

Kabocha (Japanese Pumpkin Squash), pronounced: kah-bow-cha. Kabocha can be harvested all year round. This squash caught my eye this season and I looked into it and found it to be a very versatile squash. I found recipes for it like: pancakes (yes, pancakes), pies (supposed to be sweeter than butternut squash for this purpose), you can steam it, braise it, roast it and make soups from it. I even found a kabocha cheese cake recipe that looks wonderful.

The prime nutrient in kabocha is beta carotene. It's other nutrients include: vitamin C, iron potassium, folic acid, calcium and trace B vitamins.

Here is a sample of one of the recipes I found:

Kabocha Squash Soup by Chef Yuko Kitazawa
Recipe Summary
Servings: 4
Prep Time: 45 minutes
Total Time: 45 minutes
Difficulty: Medium

Amount Ingredients ChefsBest Award Winners

1 tablespoon butter Land O Lakes
1/2 onion, chopped
1 1/2 pounds kabocha squash, skin removed, cut into 1-inch cubes
3 cups chicken broth Wyler’s
3/4 cup half and half
1/4 teaspoon ground nutmeg
To taste salt and pepper
Steps

1.Heat the butter in a large saucepan over medium flame. Add the onions and sauté 3-5 minutes until translucent. Add the squash and stir to heat through, another 2-3 minutes.
2.Stir in the chicken broth and bring to a boil. Reduce heat and simmer until squash is tender, about 30 minutes. Skim off any impurities that float to the surface.
3.Puree with a hand blender until smooth, and then stir in the half and half. Season with nutmeg, salt and pepper and serve immediately.
Notes

The natural sweetness of kabocha is enhanced by the addition of nutmeg.

Recommended Wines

Medium red; pinot noir; US Napa-Sonoma

Enjoy!

Laurel