Originally from Japan, Kabocha has an exceptional naturally sweet flavour, even sweeter in taste than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some kabocha can taste like Russet potatoes. The rind of a kabocha is edible, although, some cooks may peel it to speed up the cooking process, or, to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or, as a substitute for potato or other squash varieties.
Kabocha is like butternut squash‘s sadly under-appreciated sister. A single cup of Kabocha has forty calories compared to butternut squash’s 60, and has less than half of the carbs of butternut squash (7 grams vs. 16 grams). And, it tastes better… the perfect substitute.
Here’s 5 reasons why you should consider including Kabocha Squash in your diet:
- Kabocha squash is an excellent source of beta-carotene, owing to it’s bright orange flesh, which can be converted to vitamin A in the body. Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin and hair. A single serving of kabocha squash provides 70% of the day’s recommended requirement!
- Kabocha is also a good source of iron, vitamin C and some B vitamins. Beta-carotene is a powerful antioxidant and anti-inflammatory and is a good source of iron, vitamin C and some B vitamins.
- In addition, it contains fiber, which we could all use a little more of. To boost the fiber content even more, cook it with the edible skins on.
- Thicken your soups with Kabocha. Simply take a fork to your cooked kabocha and mash it up until you reach your desired consistency.
- Kabocha is a dieter’s delight. Make a whole pot of kabocha stew mixed in with other veggies and eat it for the whole week. You’re bound to drop a few.
Check out this yummy recipe- Thai Red Curry with Kabocha Pumpkin.