We Asked 3 Chefs Their Favorite Winter Squash—They All Said the Same One

The Best Winter Squash, According to Chefs

Kabocha squash, also known as Japanese pumpkin, is a type of winter squash with dark green, bumpy skin and bright orange flesh. It’s sweeter than butternut squash, with a flavor often compared to a mix of sweet potato and pumpkin. The dense and smooth texture of the flesh is similar to butternut and is excellent for making soups, roasted dishes, or purees. And, you can even eat the skin once it’s cooked.

It’s a versatile ingredient for both savory and sweet dishes, and because it’s not overly watery, it holds up well in curries, stews, and pies. Kabocha squash… actually arrived in Japan from the U.S. in the late 1800s. The common kabocha—specifically the Seiyo (Western) squash, is loved [in Japan, the U.S., and worldwide] for its starchy, sweet flesh and smooth, edible skin.

… Kabocha squash is so versatile, both in flavor and cooking methods. Its skin is very tough, but technically edible, making it a great ‘set it and forget it’ squash. You can roast it whole, sliced, halved, using as much or as little effort as you want. Additionally, kabocha squash is a nutritional powerhouse. Nutrients are a “growing concern” for [CHEF’S NAME] as a young father of two. He says he loves that kabocha is packed with fiber, vitamins A and C, has antioxidants, and is low in calories: “You can eat just about as much as you want of it.”

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The Best Ways to Prep Kabocha Squash, According to Chefs

Kabocha can be prepared similarly to butternut, from preparation to cooking techniques. [CHEF’S NAME] recommends taking advantage of its tough skin and stuffing kabocha. “I love preparing it like you’re starting to make a jack-o’-lantern,” she says. She cuts off the top, scoops out the seeds, rubs the inside with oil, and slowly roasts it until it’s partially cooked before stuffing it. Alternatively, she’ll stuff it before roasting when the filling needs a longer cooking time.

[CHEF’S NAME] offers a simpler approach for those new to kabocha: “I love to cut kabocha squash in half [and] scoop out the seeds,” which she uses in stock or cleans and roasts to use as a salad garnish. Then, she roasts the halves on a parchment-lined baking sheet at 375°F. “When you can easily stick a fork through the flesh, the squash is done.” Janetos, ever the innovator, suggests keeping a kabocha puree on hand. “I like to keep a puree in my fridge to use in… bowls, add some stock and turn into an instant soup or impress guests with a swipe of warm squash puree underneath a piece of grilled or braised meat,”

Other Ways to Enjoy Kabocha Squash

If you’re feeling adventurous, there are countless other ways to incorporate kabocha into your culinary repertoire. Although these linked recipes are prepared with different squash varieties, kabocha can easily be swapped in. Here are a few ideas to get you started.

• Make it crunchy. [CHEF’S NAME] suggests embracing kabocha’s Japanese roots by lightly battering and frying thin slices in tempura batter. Serve it with tentsuyu, a traditional tempura dipping sauce made from dashi, soy sauce, mirin, sugar, and sometimes grated daikon.
• Curry-fy it. Add chunks of kabocha to your favorite curry or stew recipe. In this lamb stew, its sweet flavor balances beautifully with the earthy, savory sauce.
• Add some leafy greens. Roast cubes of kabocha and toss them with greens, grains, dried fruit, sharp cheese, toasted nuts, and a zesty vinaigrette for a hearty fall salad.
• Make a kabocha pie. Move over, pumpkin pie! Kabocha is an excellent base for a creamy, sweetly spiced pie that might become your new Thanksgiving favorite.

FAQs

Q: What is kabocha squash?
A: Kabocha squash is a type of winter squash that originated in Japan and has a sweet, nutty flavor.

Q: Why is kabocha squash better than other squash varieties?
A: Kabocha squash is sweeter and nuttier than other squash varieties, making it a delicious addition to many dishes. It’s also versatile in its preparation methods and hold up well in a variety of cooking techniques.

Q: Can I eat kabocha squash skin?
A: Yes, kabocha squash skin is edible, but it’s tough. You can roast it in the oven or sauté it in a pan to make it tender.