How to Cut Kabocha Squash Easily for Soups, Desserts, and More!
Struggling to cut kabocha squash? Learn How To Cut a Kabocha Squash easily and enjoy making delicious Japanese pumpkin dishes anytime!
Looking for Japanese kabocha recipes? Try my Kabocha Cookies, Kabocha Muffins, or Kabocha Dango!
Kabocha squash’s tough skin can make it tricky to cut, but once you learn the technique, you’ll feel much more confident handling it in the kitchen.
In this post, I’ll show you how to cut a whole kabocha squash into quarters and slice it into five different sizes depending on the dish you’re preparing. Let’s get started!
What is Kabocha?
How To Cut Kabocha Squash
If you’ve ever bought a whole kabocha, you might not know where to begin cutting. In STEP 1, I’ll show you how to cut the kabocha into quarters. Then, in STEP 2, cut it into the size needed for cooking. Discover five cutting methods to suit various dishes!
Prepare a sharp knife and a sturdy cutting board. If the cutting board slips, place a damp cloth underneath for added stability.
STEP 1: Cut a Kabocha Squash Into Quarter
Kabocha’s skin can be tough to cut, but removing the stem makes it much easier! Follow these instructions to cut a kabocha into quarters effortlessly.
Step 1
Insert your sknife diagonally around the stem.
Step 2
Lift the bottom of the stem with the knife and remove it.
Step 3
Insert the knife from where the stem was.
Step 4
Gradually push through to cut the kabocha in half.
Step 5
Take one half, insert the knife into the orange flesh, and carefully push down.
Step 6
Lay it flat and cut through the rest of the squash.
Step 7
Remove the seeds and pulp from the quartered kabocha.
Step 8
And there you have it—your ¼ kabocha is ready for cooking.
Recipe Tips
STEP 2: Cut Kabocha Squash For Your Dish
Once the kabocha is cut into quarters, you can cut it into various shapes depending on the dish. Here are five options: large chunks, cubes, dice, slices, or sticks. I’ll also suggest dishes that pair well with each shape. I hope you find it helpful!
1. Large Chunks
If you plan to mash it for dessert or salad or don’t have a specific dish in mind, cutting it into large chunks is convenient. Simply cut it diagonally—it’s the quickest and easiest method.
How to cut into large chunks
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Diagonal cut.
- Diagonal cut the rest.
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2. Cubes
These cubes are similar to large chunks but are cut into uniform sizes. This shape is ideal for simmered dishes and soups, as it ensures even cooking in the pot.
How to cut into Cubes
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Cut in half lengthwise.
- Cut into cubes.
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3. Thin Slices
Thin slices can be challenging to cut, especially if the kabocha squash is mature and has tough skin. It’s important to ensure the kabocha is flat and stable while slicing to make it easier.
How to cut into Slices
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Lay it flat and slice it thinly. If it’s too hard to cut the skin, flip it over. It would be easier to cut from the orange flesh.
- Slice the rest.
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4. Dice
Cut the kabocha into thick slices, then dice them. These smaller pieces are perfect for quickly preparing soups or salads.
How to cut into Dice
- Cut the quarter kabocha squash in half lengthwise.
- Cut in half crosswise to make it sit flat.
- Cut into 1/2 inch length crosswise.
- Cut into small dice.
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5. Sticks
After slicing, cut the kabocha into thin sticks, which is ideal for quick dishes like stir fry and miso soup.
How to cut into sticks
- 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.
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How To Store Kabocha Squash
Dive Deeper into Cooking Kabocha!
To learn more about kabocha, you can explore these articles:
Your Questions Answered
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. But if you want that perfect orange for your desserts or don’t like the texture, then 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.
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How to Cut Kabocha Squash Easily for Soups, Desserts, and More
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Instructions
- Remove the Stem: Insert the tip of a sharp knife diagonally around the stem and carefully notch it while turning the kabocha. Lift the bottom of the stem with the knife and remove it.
- Cut in Half: Place the knife where the stem was, hold it steady, and gently push through the squash. Turn it over and repeat on the other side to cut it in half.
- Quarter the Kabocha: Insert the knife into the flesh and slowly push down to cut the squash into quarters. Remove the seeds and pulp.
- Cut into Pieces: Slice the quarters into large chunks, cubes, dice, slices, or sticks, depending on the dish you're preparing.
