I never met a squash I didn’t like. So it’s just my luck that we’re in the thick of squash season, where the local farmers’ markets are bursting with a selection of winter squash like butternut, spaghetti, pumpkin, acorn, and my favourite – kabocha. If you haven’t tried it, I’m confident it will become your favourite squash too. I might describe it as a cross between a pumpkin and a butternut squash. It has a buttery texture and a sweet taste, which makes it perfect for thickening stews, soups, sauces and it is also just as tasty simply sliced and roasted. If you’ve encountered this unassuming gem, it has most likely been that buttery component of a Thai curry you just couldn’t place or your favourite veggie tempura that you thought was yam. It’s time to make kabocha the star that it deserves to be.
Kabocha, also known as Japanese pumpkin, is a low carb (~8 g per cup), low calorie (~40 per cup) nutrient-rich winter squash. It’s an excellent source of beta-carotene, a powerful antioxidant and anti-inflammatory and is a good source of iron, vitamin C and some B vitamins. In addition, it contains fiber, especially when you leave the edible skin on.
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