Cucurbita maxima

Kabocha is a popular winter squash in Japan. In order to meet market demand and keep prices low, it was introduced to Tonga in the 1980s as a potential cash crop. The crop did very well and now the bulk of kabocha squash exported from Tonga goes to Japan and Korea.

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Seasonality

J	F	M	A	M	J	J	A	S	O	N	D
				•	•	•	•	•	•

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Description

Kabocha is a squat, green-skinned winter squash with knobby skin and orange flesh. Sometimes referred to as “Japanese pumpkin”, the flesh is simiar in taste to sweet potatoes and pumpkins and can be sweeter than Butternut squash.

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Storage tips

Store in a cool, dry place for up to 4-6 months.

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Culinary tips

• The skin softens as kabocha cooks so it doesn’t have to be peeled before eating.
• Kabocha can be braised, baked, roasted, steamed, and sauteed.
• Try adding cubes of kabocha to a Thai or Indian curry.
• Kabocha is a popular option for tempura.