Organic Kabocha squash
Also known as Japanese squash, Kabocha is a beautiful variety with particularly firm, sweet and dense orange flesh.
Kabocha squash
About
Also known as Japanese squash, Kabocha (sometimes green-skinned, sometimes orange) is a beautiful squash with a particularly firm, sweet and dense orange flesh. It’s particularly good simmered, steamed and mashed, or roasted in wedges with the skin left on.
Country of origin
Produced in- The UK
How to prepare
Try cutting into chunks and roasting in olive oil at 180°C/Gas 4 for about 30 mins, until nearly cooked, then add chopped garlic, rosemary and chilli and return to the oven for another 5 mins. Roasted squash is brilliant paired with ricotta and sage leaves.
Don't throw the insides away! The seeds and inside trimmings from squash can be used in veg stock, giving a vibrant colour when used in risotto or soup. Add squash trimmings to other stock ingredients, simmer in enough water to cover for about an hour and strain through a sieve.
Storage
Many squash will store through the winter if kept warm and dry. Some people like to store them decoratively on their kitchen shelves.
Kabocha squash recipes
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Portobello toad in the hole with red onion gravy and squash mash
Serves: 2 Total time: 1h 20 min
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Thai coconut squash soup bowl
Serves: 2 Total time: 1h 5 min
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Squash and black bean chilli
Serves: 4 Total time: 1h 30 min
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Squashy bottom soup bowls
Serves: 4 Total time: 1h
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Raw red onion squash satay salad
Serves: 2 Total time: 1h 15 min
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Spiced squash, chickpea & kale filo bake
Serves: 6 Total time: 1h 15 min
