Kabocha Squash

The Kabocha squash has Japanese roots

The Kabocha is one of the more exclusive members of the pumpkin family. This squash has Japanese roots. In appearance, Kabocha squash differs slightly from other varieties: its skin is dark green with light green stripes, betraying its origin: the cucumber. The fruit is a deep orange colour on the inside.

Kabocha squash is often eaten for its delicate flavour. It tends towards sweet chestnut, albeit without the associated (and sometimes unpopular) texture of chestnuts. Kabocha is clearly sweeter than other squash and is slightly starchy. This squash is on the rise as a meat substitute. There are large and smaller variants, varying in diameter from 12 to 35 centimeters.

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Availability

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Storage advice

Transport and storage: Kabocha squash is best stored at a temperature between 10 and 12˚C.
Shop: The optimal place is one on the regular fresh produce shelf.

Our Kabocha squash are grown in:

Brazil, the Netherlands and Portugal

Packaging options

You can have your avocados packaged in many ways. Do you prefer the EAT ME label, our own premium brand? Or would you rather use a private label? There is also plenty of choice with regard to the size of the packaging: loose avocados, 2-pack, 4-pack or packages with 16 or 18 pieces. Tip: avocados are also available as meal kits. The guacamole kit, for example, with everything you need for a homemade guacamole dip. If you would like to know more about our packaging options, please contact us.

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Recipes & preparation tips

Kabocha squash is suitable for many recipes that feature squash. Even its skin is edible: it will become soft if the squash is thoroughly heated. For soup purposes, it is better to peel squash. This fruiting vegetable performs well in Asian recipes, where its possibilities as a tasty meat substitute have been appreciated for some time. It is also a vegetable that is easy to handle. Kabocha squash can be boiled, braised, steamed and deep-fried. Even the wok and the microwave are possible.

EAT ME website

Kabocha Pumpkin - Recipes & Preparation Tips