Learn how to cut Kabocha squash and enjoy the delicious Japanese pumpkin dishes in the season!
Have you ever tried to cut a whole kabocha squash but found it difficult? You might be wondering what the easiest way to cut it is.
The hard skin on a Kabocha squash used to turn me off! (I had avoided cutting it for years) But there's an easy way to cut it without using any microwaves!
In this post, I will show you how to cut a whole kabocha squash into quarters, plus five different sizes depending on the dish you make.
- This recipe is for you if:
- You love kabocha squash.
- You want to know how to cut kabocha squash.
- You are looking for easy way to cut kabocha squash.
- You want to now how to cook kabocha squash.
You will be more comfortable cooking it in your kitchen! I will share delicious and simple Japanese kabocha recipes in the end!
Are you ready? Let's get started!
Jump to:
- How do you cut hard kabocha squash?
- How to cut Kabocha Squash into quarter
- Use a microwave oven
- How to peel the skin
- 5 Different Ways to cut Kabocha squash
- Storage
- What is Kabocha Squash?
- How do you know when a kabocha is ripe?
- The best way to Cook Kabocha Squash
- Japanese Kabocha Squash Recipes
- FAQ
- Thanks For Stopping By
- 📖 Recipe
How do you cut hard kabocha squash?
The green skin of Kabocha squash is a challenge to cut through. If you are a first time to try, maybe you're not quite sure where you should be cutting from.
The easiest way is to take the stem first. Once you've removed the stem, start cutting where it was, and cutting the rest is much easier.
See the step-by-step instructions in the following section!
How to cut Kabocha Squash into quarter
This dark-green skin Kabocha squash is harvested from my mother's veggie garden (about 1.7 kg/3.7 pounds), and I will show you how to cut this beautiful vegetable into quarters in this section.
You will need a sharp knife and a good cutting board. Please place a wet cloth underneath if your cutting board is slippery like mine.
*Please be careful not to cut your fingers.
Instructions
- Insert the tip of your sharp knife diagonally around the stem and make a notch while turning the kabocha squash.
- Lift the bottom of the stem with the knife and remove it.
- Insert the tip of the knife from where the stem was, hold it steady, and push the knife gradually.
- Turn it, then do the same on the other side to cut it in half.
- Insert the tip of the knife into the orange flesh.
- Push the knife, lay it flat, and cut the rest.
- Now it's cut into quarters.
- Remove pulp and pumpkin seeds.
There you go! You've done cutting it into four pieces in no time!
Use a microwave oven
I can cut it with no problem by using a knife, so I don't use it, but if you prefer to make the skin softer before cutting, please use a microwave oven.
Microwave kabocha squash for 5 minutes. If it's half-size, warm it up for 3 minutes to make the skin softer.
How to peel the skin
Do you know Kabocha skin is edible, nutritious, and an excellent source of beta-carotene?
So I highly recommend eating the skin, and all my kabocha squash recipes are cooked with the skin. But if you don't like the texture, then peeling is the solution.
By the way, you might run into a kabocha with bumpy skin. When the skin is torn or scratched during the growth, kabocha repair themselves to protect the inside. The bumpy skin is a sign of their healing and is not harmful. However, you might not like the bumpy texture, so it's better to peel it before cooking.
How to peel before cooking
Place the kabocha cut side on a cutting board, and while holding it firmly with one hand, slice thinly with a knife and peel off the skin.
You can also use a vegetable peeler, but it may be more difficult than knives. Please use it carefully so that you don't hurt yourself.
Please make sure you place it flat, and it won't move while peeling.
How to remove the skin after cooking
It is much easier than peeling raw Kabocha.
After you steam or boil your Kabocha, you can take off the skin with a knife or your hands.
5 Different Ways to cut Kabocha squash
Once you cut a whole kabocha squash into quarters, you can cut it into shapes depending on the dish you make.
Here's how to cut a pumpkin into five shapes, plus I suggest dishes that fit the shape. I hope it helps!
1. Large chunk
This large chunk is my go-to! Just randomly cut diagonal. This shape is the easiest and quickest way to cut.
If I plan to mash it for dessert and salad or don't have any specific dishes in mind, I cut it into large pieces.
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Diagonal cut.
- Diagonal cut the rest.
Recommended dishes: Roast, salad, steam, and dessert.
Recipes: Kabocha squash salad, Kabocha squash dango, Kabocha squash muffins, Kabocha squash cookies
2. Cube
These cubes are almost the same as large chunks but are cut all pieces in a uniform size.
This shape is excellent for simmered dishes and soups as they're cooked evenly in a pot.
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Cut in half lengthwise.
- Cut into cubes.
Recommended dishes: Simmered dish, soup, or steamed.
Recipes: Japanese vegetable curry, Simmered kabocha squash, Roasted vegetable, Creamy kabocha soup.
3. Thin Slices
This thin slice might be a tough one to cut. Especially if you pick a mature kabocha squash, the skin would be hard to cut. It's essential to make it flat when slicing.
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Lay it flat and slice it thinly.
- Slice the rest.
*Step 3: If it's too hard to cut the skin, flip it over. It would be easier to cut from the orange flesh.
Recommended dishes: Deep fry, salad
Recipes: Kabocha squash tempura, Fried kabocha squash, Kabocha and lotus root salad, Veggie quinoa salad
4. Dice
Cut into thick slices and dice them. These smaller pieces save time if you want to make soup or salad quickly.
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Cut into ½ inch length crosswise.
- Cut into small dice.
Recommended dishes: Soups, salad
Recipes: Kabocha miso soup, Kabocha squash salad
5. Stick
After slicing, chop them into thin sticks, perfect for a quick stir-fry recipe.
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Lay it flat and slice.
- Stack the slices and cut them into thin strips.
Recommended dishes: Stir fry, salad
Storage
- Whole kabocha squash: You can store it at room temperature for 2 to 3 months in a cool and dry place.
- Large pieces: If you buy a quarter kabocha at a grocery store, remove pulp and pumpkin seeds, cover it with plastic wrap, and store it in the fridge. It will last for 4 to 5 days.
- Small pieces: If you cut kabocha into small pieces, put them into an airtight container and store them in the fridge. It will last for 4 to 5 days.
Freezer
You can also freeze kabocha squash. Cut it into large chunks or cubes and put them in a freezer bag. It will last for 2 to 3 weeks in the freezer.
Cook straight from frozen for soup and simmered dishes.
What is Kabocha Squash?
In this section, I'll talk more about Kabocha squash. If you want to know what it is, the health benefits, and how to pick it, then keep reading!
Kabocha squash, or Japanese pumpkin, is a type of winter squash and is a staple in Japanese cooking. It stands out for its tasty sweet flavor - much sweeter than butternut squash and other squash varieties.
The outer skin is dark green, and the inside is beautiful orange color. It's heavy, and the dark green kabocha skin is so hard.
The season
We can find Kabocha squash all year round, but their harvest time is in summer, and they're at their best in the fall (and towards the winter) after being perfectly mature.
What does it taste like?
Japanese pumpkin is a delicious alternative to sweet potatoes or chestnuts. It's sweet, starchy, and fluffy with tender skin.
Also, like other winter squashes, they can be eaten skin-on or off, depending on your preference.
Versatile Vegetable
You can cook kabocha squash in many different ways. We often deep-fry it for tempura, but you could also simmer it or put it into salad and soups! It's also great for making desserts. You can make anything from savory side dishes to sweets with it.
What are the health benefits?
The Kabocha squash is a nutritious vegetable that offers many health benefits. It contains beta-carotene, vitamin E, vitamin C, as well as dietary fiber.
In Japan, we have a custom of eating kabocha squash on the winter solstice in December. This tradition is our way of preparing for the cold weather.
Because it benefits in fighting off bacteria and viruses that cause colds, the dry air in winter makes us more susceptible to catching infections, so eating it can help keep your immune system healthy.
How do you know when a kabocha is ripe?
They're such great ingredients for soup and roasting, but how do you pick one at a store that is ready to eat? It can be hard deciding which ones are ripe enough since they all look the same.
I had a lot of experience - not being ripe, having no sweetness, and having a bland taste.
But since I learned to pick it with these checkpoints, you know what? It always gets me some good ripe Kabocha squash. Let's take a look at them!
Four checkpoints
- Pick the one that is dark green, hard, glossy on the skin, and heavy.
- If you find a Kabocha squash with a dry, cork-like stem, they're ripe ideally and taste good.
- The orange mark on the skin is called the "ground mark," which is the part that contacts the ground and does not turn green. If they are bright orange, it's a sign of mature Kabocha squash.
- If it's already cut, pick the one with bright orange filled with pulp and pumpkin seeds.
Follow these tips and pick the best starchy and sweet Japanese pumpkin! I hope it helps!
The best way to Cook Kabocha Squash
My favorite way is roasting it. Place large chunks of kabocha on a baking sheet, combine with sea salt and olive oil, and roast for 20 minutes at preheated 200C/392F. It's simple, but you can enjoy the natural sweetness of the squash. Click here for the roasted vegetable recipe.
Japanese Kabocha Squash Recipes
Kabocha squash is a flavorful, versatile veggie that can be used in countless dishes. Check out these 13 Japanese recipes featuring sweet kabocha! From savory side dishes to creamy soups - there's something for everyone to enjoy.
Click here to check out these yummy recipes!
FAQ
Microwave a whole kabocha squash for 5 minutes. If it's half-size, warm it up for 3 minutes to make the skin softer.
You don't need to peel it as the skin is edible. It contains more nutrients than flesh, so I always cook with it. But if you want that perfect orange for your desserts or don't like the texture, then it's better to peel it.
Yes, you can. The skin is edible and rich in nutrients.
Pick the one that is dark green, hard, glossy on the skin, and heavy.
Check the stem first. If you find a Kabocha squash with a dry, cork-like stem, they're ideally ripe and taste good. Another point is an orange mark on the skin, which contacted the ground and did not turn green. If they are bright orange, it's a sign of mature Kabocha squash.
Yes, you can. Cut it into large chunks or cubes and put them in a freezer bag. It will last for 2 to 3 weeks in the freezer. When you use them, cook straight from frozen for soup and simmered dishes.
Thanks For Stopping By
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Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
More Kabocha (Japanese Pumpkin) Recipes You Might Like
- How to cook Kabocha Squash
- Kabocha Tempura
- Pumpkin Miso Soup
- Veggie-loaded Kabocha Soup
- Kabocha Salad With Egg
- Vegan Pumpkin Muffins
📖 Recipe
How to Cut a Kabocha Squash (Japanese Pumpkin)
Print Pin RateIngredients
- 1 Kabocha squash, wash the skin
Instructions
- Insert the tip of the sharp knife diagonally around the stem and make a notch while turning the kabocha squash.
- Lift the bottom of the stem with the knife and remove it.
- Insert the tip of the knife from where the stem was, hold it steady, and push the knife gradually.
- Turn it, then do the same on the other side to cut it in half.
- Insert the tip of the knife to orange color flesh.
- Push the knife gradually down, lay it flat, and cut the rest.
- Remove pulp and pumpkin seeds.
- Cut the quarter of kabocha squash into shapes depending on the dish you make.
Video
Notes
- Equipment: a sharp knife, a cutting board
- Storage: A whole kabocha - You can store it at room temperature for 2 to 3 months in a cool and dark place. Cut kabocha squash - Remove pulp and pumpkin seeds, wrap them with plastic, and store them in the fridge for 4 to 5 days.
- See "How to cut kabocha: 5 Ways" to find how to cut kabocha for cooking.
- *Please be careful not to cut your fingers.
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