General Information
Turban-shaped, the kabocha squash, pronounced kah-BOH-chah, is an Oriental squash encased in a dull, deep green, thick, mottled rind with pale, uneven stripes and random markings. Round with a flattened top, it ranges from one to eight pounds but generally weighs an average of two to three pounds. The deep yellow-orange cooked pulp is finely grained, floury-dry and tender. When the texture is dry and grainy, dewdrops are absent. Seeds and strings in the cavity are characteristically oily to the touch. Rather sweet, its rich flavor combines that of a sweet potato and a pumpkin.
History
Locally grown at McGrath Family Farms in Camarillo, CaliforniaPrized in Japan, this variety is especially popular in Oriental markets on the West Coast. When grown organically, kabocha squash does not keep as well as when it is grown by the conventional method. Keep organic kabocha squash in cold storage to prevent it from becoming soft, moldy and mushy.
