How to Cut a Kabocha Squash (Japanese Pumpkin)

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Kabocha being cut with a knife on a wooden cutting board.
Over the years I ’ ve asked by my readers how I cut a whole kabocha squash ( japanese pumpkin ) for my kabocha recipes. So today I am sharing a complete guide on how I cut a kabocha squash ( including how to peel and cook kabocha ), along with some of my front-runner kabocha recipes .

Watch How to Cut a Kabocha Squash

A dispatch guide on how to cut, peel, and cook a kabocha squash ( japanese pumpkin ) with helpful tutorial video recording and step by step pictures .

What is Kabocha Squash

Kabocha | Easy Japanese Recipes at JustOneCookbook.com
Kabocha squash, besides known as japanese pumpkin, has a thin but fast green hide and bright graphic orange pulp. Amongst the many squash varieties, kabocha probably tastes the sweetest. Its rich texture and flavor are akin to a sweet potato and a pumpkin combined. The green out skin may look deceptively hard, but it is comestible .
Kabocha is used in many japanese recipes where it is stewed, fried into tempura, or even used in desserts. It has beta carotene, vitamins, and iron, and it ’ mho one of those vegetables japanese moms tell kids to eat it all up .

How to Pick a Kabocha Squash

How to Cut Kabocha
Kabocha is grown year-round, but they are better in the late summer to late fall. When picking out the perfect kabocha squash, the two most important factors to consider are color and weight .
Choose kabocha that has a firm, deep-colored k rind. Some faint stripes, bumps, or blemishes on the peel are fine. And choose ones that feel heavy for their size ( normally about 2-4 pound ) .
If you ’ ra looking for a substitute for kabocha squash, you can use acorn or buttercup squash as they both have comestible green skin and sweetly orange human body .

How to Store a Kabocha Squash

If you are not using the entire kabocha squash, make sure to remove the seeds and pith from cut kabocha before wrapping with plastic envelop. You can store in the refrigerator for 2-3 days or in the deep-freeze for a calendar month .
You can store the solid uncut kabocha in a cool, dry, darkness place for up to 1-2 months .

How to Cut a Kabocha Squash

Step 1: Pick your knife

How to Cut Kabocha
The most authoritative point to cut a kabocha squash is to get a large sharp knife. When you use a astute knife, a lesser force is required to make a cut of the squash. The edge of the tongue bites the object precisely while a dull tongue may slip and lose master. That means a dense knife can be more dangerous than a astute tongue. It ’ south constantly dear to invest in one high-quality, general-purpose chef knife ( rather of buying a illusion set of knives ) .
immediately wash the kabocha squash and dry earlier moving on to the adjacent mistreat.

Step 2: Microwave kabocha

How to Cut KabochaIf you microwave half of kabocha, remove the seeds first.
You might have already known this gratuity, but microwaving*  a kabocha actually helps. The microwave cook time varies depending on the size of your kabocha, how piano you want your kabocha to be ( some recipes require kabocha to be more raw than others ), and your utmost microwave electrical power. But it ’ randomness good to remember 2 to 4 minutes as your starting point .
And if you ’ re like my son, you might be wondering if the kabocha squash would explode by microwaving. Let ’ s say it won ’ t happen unless you microwave it for like 10 minutes, which I ’ ve never done ahead. If you are curious to try, I can ’ t guarantee what would happen .
nowadays if your kabocha is bigger than your microwave or you don ’ metric ton own a microwave, you can either cut the solid kabocha with a bombastic and big sharp knife, or you can wrap the kabocha in aluminum hydrofoil and bake in the oven at 400 ºF ( 200 ºC ) for 15 minutes .
*Disclaimer : Thanks to the commenter Lauren, we learned that a spark may come out from microwaving kabocha. I had never experienced this personally, but it ’ s dear to know this could happen. When you microwave, step apart to keep an eye on kabocha. Read this article if you are concern .

Step 3: Remove the stem

How to Cut Kabocha
If you are slicing the whole kabocha, remove the stem beginning using a bombastic smooch. Just grok in a little and it ’ ll pop music out .

Step 4: Slice kabocha into half

How to Cut Kabocha
Stick the very sharp knife in the middle and solve around the external until you can cut it into two parts .

Step 5: Remove the seeds

How to Cut Kabocha
Using a large spoon, remove the seeds and pith from the core of the kabocha squash .

Step 6: Slice the halves into wedges

How to Cut Kabocha
then slice the halves into 4-6 wedges depending on your recipe. You can besides cut the halves in half inaugural before slicing into smaller wedges .
How to Cut Kabocha

Step 7: Cut the wedges into cubes or slices

How to Cut Kabocha
Depending on your recipe, you may need to cut the wedges into cubes or slices. Decide if you want to remove the ( edible ) rind for your recipe. If you decide to remove it, read the future section before you cut into cubes or slices .
Kabocha being cut with a knife on a wooden cutting board.

How to Peel a Kabocha Squash

The kabocha skin is edible. many japanese kabocha recipes such as kabocha tempura and simmered kabocha require to keep the hide on .
however, if you want to show that beautiful orange semblance in your recipe, you have to remove the rind as the colored fleeceable kabocha skin will not keep the beautiful orange pulp color .

Method 1: Peel kabocha skin before cooking

How to Cut Kabocha
In most recipes, you will want to remove the clamber first before cooking. Lay each wedge on its categoric slope, and slice the peel off off. then you can well cut them into little pieces.

Method 2: Remove kabocha skin after cooking

You will most probable consumption this method acting if you want to steam and puree the kabocha for your recipe. It ’ randomness best to keep the bark when steaming so that kabocha holds its shape and doesn ’ thyroxine stick to your steamer basket .

Delicious Kabocha Recipe

How to Cut Kabocha

  • Steaming – Steam diced kabocha squsash (with skin on), remove the rind, mash the flesh, and shape into this delicious Kabocha Croquettes (Japanese Pumpkin Korokke).
  • Boiling – Boil peeled kabocha cubes and mash it to make this delicious Kabocha Salad.
  • Pureeing – Throw steamed cubes into a food processor/blender to make Kabocha Squash Soup and Kabocha Squash Pie.
  • Simmering – When simmered slowly in a delicious broth, curry, or stew, kabocha takes on a new depth of flavor. Check out traditional Japanese Simmered Kabocha made this way.
  • Stir-frying – When you’re stir frying kabocha, it’s best to keep the rind on so that kabocha slices keep in shape. Make Kabocha Pork Stir Fry to go with your rice and miso soup.
  • Deep-frying – Dip your kabocha slices (with skin on) in tempura batter and deep fry to golden crisp kabocha tempura!
  • Baking & Roasting – You can make your favorite casserole dishes with kabocha squash! Or toss kabocha squash with a drizzle of olive oil, salt, and pepper (or with your favorite spices and herbs) and let the oven does it work. Roasting brings out the natural sweetness of kabocha beautifully.

If you want to browse more kabocha recipes, snap here .