What should I do with my kabocha squash?
Happy (almost) Halloween, everyone! In the spirit of fall and the upcoming holiday, I decided that we needed to add a pumpkin to our kitchen decor. Bill, succumbing to bribery, enthusiastically agreed to accompany me to the farmers’ market to pick out a pumpkin. It turns out, however, that there were no pumpkins at the farmers’ market. (Oops! Perhaps visiting a pumpkin patch would have been a smarter option.) Undeterred and determined to leave the farmers’ market with a “pumpkin,” we picked out this guy instead.
From our recollection of the label on the bin and an Internet search for “squash starting with K,” we learned that our “pumpkin” is a kabocha squash. Not to be confused with kombucha, a drink made from cultured bacteria and yeast, kabocha squash is a Japanese winter squash, sometimes referred to as a Japanese pumpkin. They are often dark green in color, but this one happens to be an orange kabocha. Kabocha squash are very sweet (even sweeter than butternut squash) and have a silky smooth flesh (unlike the stringy flesh of a pumpkin).
I don’t have any immediate plans other than to admire our new squash on the kitchen table, but there will come a time when I decide to hack into it and make something delicious. Kabocha-flavored kombucha, anyone? Just kidding. But seriously, does anybody have any suggestions for the fate of our orange kabocha squash?