Tag Archives: fall squash

Autumn Kabocha with Miso

Sweet kabocha squash for prime-time pumpkin season.

Fall is prime time for pumpkins. But instead of choosing the typical one that thumps its deep orange glow so readily on the outside, choose one that reveals its eye-popping color more shyly only onĀ  the inside instead.

That’s kabocha for ya. Otherwise known as Japanese pumpkin, it’s squatty, a dull deep-green and rather weirdly knobby looking.

But cut it open to reveal its intense orange-hued flesh that’s like a bright tropical morning sunrise.

It’s my favorite hard squash for its incomparable sweetness and dry, fluffy texture akin to a chestnut or sweet potato.

A wonderful way to prepare it is in this super simple dish of “Sake-Steamed Kabocha with Miso” from the new cookbook, “Japanese Farm Food” (Andrews McMeal), of which I recently received a review copy.

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