Kabocha squash is such an underrated food. It's an incredibly versatile ingredient that for whatever reason doesn't get the hype of butternut squash or pumpkin (even though it's also called a Japanese pumpkin). Perhaps it's a little harder to come by but I've seen it in most Asian and gourmet grocery stores here in the city (I've seen them for as low as 89 cents a piece!). So I think people simply must not realize what they're missing! .
On the outside, Kabocha squash looks very similar to acorn squash but has a sweeter and smoother texture--perhaps more like a sweet potato but more golden in color. I've also seen the texture likened to chestnuts, which I think might be the most accurate description.
I first used kabocha squash last year to make a pie and it was the best pie I've ever made!
This time I used it in a savory spiced breakfast hash topped with a poached egg. I've also used it in salads and a delicious green curry (if you've ever ordered Thai pumpkin curry at a restaurant then right now you're thinking "ohhh& #34; ). I want to try a soup next. .
Aside from being yummy, kabocha is a great source of beta-carotene (70% of your daily recommended amount which converts to vitamin A for improved hair/skin/eye health), iron, and vitamin C. It generally has less calories and carbs than butternut squash, if you're into that sort of thing. It's also rich in fiber, especially if you eat it with its EDIBLE skin (bonus benefit is the time you save by not having to cut it off).
Mmmm. Perhaps a month ago I wrote a similar commentary on black sesame, another underrated food that the smoothie-bowl-yoga foodie-mom-vegans of Instagram should be obsessing over but aren't . Since then I've seen it more and more often, albeit nowhere near matcha or dragonfruit status yet. Maybe Kabocha squash will have its moment soon.
#whole30ish #backatit #kabochasquash #breakfast