• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Ingredient Guides

    Kabocha Squash

    Published: Feb 21, 2023 by Nora Rey · This post may contain affiliate links · 1 Comment

    4 shares
    • Facebook
    • Twitter
    • Email
    Jump to Recipe Print Recipe

    Kabocha squash, known as Japanese pumpkin, is a type of winter squash with a round or squat shape and bumpy, dark green skin. It belongs to the Cucurbitaceae family, along with other varieties of squash, pumpkins, gourds, and melons.

    The squash has a bright orange flesh that is sweet and nutty, often described as similar to chestnuts or sweet potatoes. Its texture is dense and creamy. It is not stringy or fibrous like some other squash varieties.

    A whole kabocha squash
    Jump to:
    • Can kabocha be used in place of calabaza squash?
    • Is kabocha squash healthy?
    • Can you eat the skin of kabocha squash?
    • How to buy
    • How to store
    • How to prepare
    • Kabocha squash in Filipino cooking
    • Other ingredient guides you may like
    • 💬 Comments

    Can kabocha be used in place of calabaza squash?

    Portions of calabaza and kabocha squash.

    Calabaza squash (kalabasa in Filipino) is a winter squash with green to light tan or orange skin and bright yellow or orange flesh. It is commonly used in Filipino cuisine, though harder to find in the US than kabocha squash.

    While calabaza squash may have a milder, earthy flavor and a more fibrous and stringy flesh, kabocha squash is an excellent substitute in Filipino recipes.

    Is kabocha squash healthy?

    Aside from being delicious, kabocha squash is considered a healthy food. It is low in calories and a good source of fiber that helps promote digestive health, regulate blood sugar levels, and lower cholesterol.

    It is high in vitamins A and C, which are important for immune function, skin health, and eye health. It is a good source of potassium for heart health and blood pressure regulation. It also contains some calcium and magnesium for bone health.

    One of the health-promoting compounds in kabocha is flavonoids like beta-carotene and lutein, which have antioxidant and anti-inflammatory properties. They have been linked to a reduced risk of several chronic diseases, including heart disease, cancer, and neurodegenerative disorders.

    Can you eat the skin of kabocha squash?

    Yes! Unlike other types of winter squash, its skin is relatively thin and can be eaten along with the flesh. The skin contains nutrients and adds a bit of texture to your dish.

    However, it can be tough and fibrous in some areas, particularly near the stem or base of the squash. If you prefer a softer texture or for soups, peel the skin off with a vegetable peeler or a sharp knife before cooking.

    Peeling kabocha squash using a knife.

    How to buy

    Kabocha squash is available at Asian grocery stores, farmers' markets (during fall and winter months), health food stores, and some well-stocked supermarkets.

    Look for a hard, dark green rind with no blemishes or bruises. It should feel heavy for its size, indicating that it is dense and has a good amount of flesh. The stem should be firmly attached.

    How to store

    Kabocha squash can be stored for up to a month in a cool, dry place away from direct sunlight and heat. Once cut, remove the seeds and cover the squash tightly with plastic wrap. It can last up to a week in the fridge.

    Keep it away from ethylene-producing fruits and vegetables, like bananas and apples, and check regularly for spoilage.

    A quarter of kabocha squash covered with plastic wrap.

    How to prepare

    Wash the squash thoroughly to remove any dirt or debris. As an option, you can microwave it for 3 to 5 minutes to soften the rind and make cutting easier.

    (1)Place it on a cutting board and make a small cut on the top using a sharp knife, slightly off center to avoid the stem. Carefully cut through the squash along the previously made cut.

    (2)Using a spoon, remove the seeds and fibrous flesh from the center of each half.

    Cutting kabocha squash in half, then scooping the seeds with a spoon.

    (3)Place each half with its flesh side flat on the cutting board, then cut it in half lengthwise from top to bottom. (4)Slice off the stem and peel it at this point if you prefer.

    Cutting kabocha squash into quarters, then slicing off the stem.

    (5)Cut each quarter into 3-4 wedges.

    Slicing kabocha squash into wedges.

    (6)You can cut them into bite-size pieces or into matchsticks, depending on your recipe. Kabocha, like calabaza squash, can be used in stews, soups, and sautés.

    Slicing kabocha squash into cubes and into thin match sticks.

    Roasting kabocha squash may not be common in Filipino cuisine, but it sure is an easy way to prepare it.

    Roasted kabocha squash on a platter.

    Kabocha squash in Filipino cooking

    Kabocha squash can be used similarly to calabaza squash in Filipino cooking. Here are some ways:

    • Ginataang Kalabasa (Squash in Coconut Milk): Squash is simmered in coconut milk along with shrimp, crab, or pork. Some variations may include vegetables like yardlong beans (sitaw) or malunggay (moringa).
    • Okoy or Ukoy (Shrimp and Vegetable Fritters): Shredded squash, along with shrimp and other vegetables, is coated in batter and formed into small patties. It is then fried until crispy and served with a spiced vinegar dipping sauce.
    • Pinakbet (Vegetable Stew): A hearty stew made with a variety of local vegetables (okra, eggplant, yardlong beans, bitter melon, and squash) with sautéed shrimp paste, aromatics, and proteins like shrimp or pork.
    • Lumpiang Gulay (Vegetable Spring Rolls): Shredded squash and other vegetables or ground meat are rolled in thin spring roll wrappers. They are then deep-fried until crispy and served with a vinegar-based sauce.
    • Kalabasa Soup (Squash Soup): A soup that can be made with kabocha or calabaza variety. One version is puréed with aromatics and sometimes coconut milk, while another includes diced squash with other vegetables in a thin broth.

    Other ingredient guides you may like

    • Quail Eggs (Itlog ng Pugo)
      Quail Eggs (Itlog ng Pugo)
    • Jicama (Singkamas)
      Jicama (Singkamas)
    • yardlong beans
      Yardlong beans (Sitaw)
    • Cassava (Kamoteng Kahoy)
      Cassava (Kamoteng Kahoy)

    Did you like this post? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this post are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    kabocha squash

    Kabocha Squash

    A guide on how to prepare, buy, and store kabocha squash.
    5 from 2 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: Asian, Filipino
    Diet: Gluten Free, Low Fat
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Calories: 39kcal
    Author: Nora Rey

    Equipment

    • Cutting board
    • Knife

    Ingredients

    • Kabocha Squash

    Instructions

    • Wash the squash thoroughly to remove any dirt or debris. As an option, you can microwave it for 3 to 5 minutes to soften the rind and make cutting easier.
    • Place it on a cutting board and make a small cut on the top using a sharp knife, slightly off center to avoid the stem.
    • Carefully cut through the squash along the previously made cut.
    • Using a spoon, remove the seeds and fibrous flesh from the center of each half. Place each half with its flesh side flat on the cutting board, then cut it in half lengthwise from top to bottom.
    • Slice off the stem and peel it at this point if you prefer.
    • Depending on your recipe, cut each quarter into 3-4 wedges, then into bite-size pieces or matchsticks.
    • Kabocha, like calabaza squash, can be used in stews, soups, and sautés.

    Notes

    HOW TO BUY
    Kabocha squash is available at Asian grocery stores, farmers' markets (during fall and winter months), health food stores, and some well-stocked supermarkets.
    Look for a hard, dark green rind with no blemishes or bruises. It should feel heavy for its size, indicating that it is dense and has a good amount of flesh. The stem should be firmly attached.
    HOW TO STORE
    Kabocha squash can be stored for up to a month in a cool, dry place away from direct sunlight and heat. Once cut, remove the seeds and cover the squash tightly with plastic wrap. It can last up to a week in the fridge.
    Keep it away from ethylene-producing fruits and vegetables, like bananas and apples, and check regularly for spoilage.

    Nutrition

    Serving: 1cupCalories: 39kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 406mgFiber: 2gSugar: 3gVitamin A: 1586IUVitamin C: 14mgCalcium: 32mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

    More Ingredient Guides

    • Eggplant (talong)
      Eggplant (Talong)
    • Okra
      Okra
    • bitter melon (ampalaya)
      Bitter Melon (Ampalaya)
    • fresh squid
      Squid (Pusit)
    4 shares
    • Facebook
    • Twitter
    • Email

    Reader Interactions

    Comments

    1. Laura

      February 27, 2023 at 5:54 pm

      5 stars
      I love making pinakbet and i’ve never used the real calabaza. Kabocha always works great for me. Thanks for this post!

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nora smiling at you

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • grilled pork belly on a plate
      Inihaw na Liempo (Grilled Pork Belly)
    • Beef Stir Fry with Onions and Peppers in a wok
      Beef Stir Fry with Onions & Peppers
    • mackerel in olive oil on a serving plate
      Mackerel in Olive Oil
    • Beef Caldereta served on a plate
      Beef Caldereta
    • buko pandan salad served in a cup
      Buko Pandan Salad
    • Kamayan Feast
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    • red velvet cupcakes
      Red Velvet Cupcakes
    • sliced loaf of banana bread
      Classic Banana Bread
    • Salted caramel pretzel brownies on a parchment paper.
      Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie bars on a parchment paper
      Brookie Bars from Brownie Mix
    • S'mores brownies on a parchment paper
      S'mores Brownies From Brownie Mix
    • birthday brownies on a parchment paper
      Birthday Brownies From Brownie Mix

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2022 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    4 shares