Japanese Pumpkin

Kabocha Squash Singapore

Kabocha Squash is a Japanese-style winter squash known for its sweet, nutty flavour, dense orange flesh and rich chestnut-like aroma when cooked. Also commonly called Japanese Pumpkin, kabocha has a buttery, earthy taste that is often compared to a mix of pumpkin, sweet potato and roasted chestnut.

When cooked, kabocha squash has a finely grained, dry and soft texture that works well in both savoury and sweet dishes. It can be steamed, roasted, baked, braised, sautéed, tempura-fried or pureed into soups, breads, croquettes, cakes and desserts.

Kabocha is popular in Japanese, Korean and Thai cooking, and is also searched as Danhobak, Japanese pumpkin, winter squash, 南瓜, カボチャ, かぼちゃ, 단호박 and ฟักทอง. It is a versatile cooking pumpkin for home meals, meal prep, soups, curries and comforting vegetable side dishes.

Origin: Origin may vary depending on the current batch. Product photos are for reference only. Size, skin colour, flesh colour, sweetness, dryness and texture may vary slightly depending on harvest and seasonal supply.

Kabocha Squash Quick Facts

Taste and Texture

Kabocha Squash has a naturally sweet and nutty flavour with a pleasant earthy aroma. Once cooked, the flesh becomes soft, dense and slightly dry, with a buttery mouthfeel that is often compared to sweet potato, pumpkin and roasted chestnut.

The skin is firm when raw, but it can soften during cooking depending on the preparation method. Many people cook kabocha with the skin on, especially for roasting, steaming and Japanese-style simmered dishes.

• Sweet, nutty and earthy flavour
• Chestnut-like aroma when cooked
• Dense orange flesh
• Dry, soft and finely grained texture
• Buttery taste similar to pumpkin and sweet potato
• Suitable for both savoury and sweet recipes

What is Kabocha Squash?

Kabocha Squash is a type of winter squash commonly known as Japanese Pumpkin. It belongs to the Cucurbita maxima group and is loved for its sweet orange flesh, thick skin and rich nutty flavour.

In Japan, kabocha is used broadly for squash and pumpkin, while outside Japan, the name usually refers to the green-skinned Japanese-style squash with dense, sweet flesh. It is also sometimes called kuri kabocha or chestnut squash because of its chestnut-like taste.

Japanese Pumpkin and Kabocha Squash

Japanese Pumpkin is one of the most common English names for kabocha squash. Customers may also search for it as kabocha pumpkin, Japanese squash, winter squash or sweet pumpkin.

Although it is often called pumpkin in Singapore and Asia, kabocha is best understood as a Japanese-style winter squash. It is suitable for cooking in the same way as pumpkin, but the texture is usually denser, drier and more chestnut-like.

Kabocha Squash vs Regular Pumpkin

Kabocha Squash is usually sweeter, denser and nuttier than many regular pumpkin varieties. The flesh is less watery, making it excellent for roasting, steaming, tempura, soups, curry and puree.

How to Cook Kabocha Squash

Kabocha Squash is highly versatile and can be used in both Asian and Western recipes. It can be roasted for a caramelised edge, steamed for a simple side dish, simmered Japanese-style as kabocha no nimono, or pureed into soups and desserts.

Because the flesh is naturally sweet and dense, it also works well in breads, cakes, croquettes, confections and creamy sauces. It pairs nicely with soy sauce, mirin, miso, curry, coconut milk, butter, cream, herbs and warm spices.

• Roast in wedges with salt, olive oil or butter
• Steam until tender and serve as a simple side dish
• Use in Japanese kabocha no nimono
• Cook into curry, stew or soup
• Tempura-fry thin slices
• Puree for bread, cakes, croquettes, sauces and desserts

Cutting Tips

Kabocha Squash has a thick, dense shell and firm flesh, so it can be difficult to cut when raw. Use a stable chopping board and a sharp, sturdy knife.

To make cutting easier, you can microwave the whole squash briefly for a few minutes to slightly soften the skin before slicing. Let it cool enough to handle, then cut it open carefully, remove the seeds and prepare it according to your recipe.

• Wash the skin before cutting
• Use a stable chopping board
• Microwave briefly to soften if needed
• Cut in half and scoop out the seeds
• Slice into wedges or cubes for cooking
• Cook with or without the skin depending on recipe preference

Storage Tips

Store whole Kabocha Squash in a cool, dry place away from direct sunlight. Under typical home conditions, whole kabocha can usually be kept for several weeks if the skin is intact and there are no soft or damaged spots.

Once sliced, remove the seeds and pith, wrap the cut portion or place it in an airtight container, then refrigerate. For best freshness, use cut kabocha within 3 to 4 days.

• Store whole squash in a cool, dry place
• Keep away from direct sunlight and moisture
• Do not store whole squash in a wet area
• Refrigerate once cut
• Remove seeds and pith before storing cut pieces
• Use sliced kabocha within 3 to 4 days for best quality

Nutrition Overview

Kabocha Squash is a naturally sweet winter squash that provides carbohydrates, fibre and small amounts of plant-based nutrients. Orange-flesh winter squash also naturally contains beta-carotene, vitamin C and potassium, though exact values vary by variety, ripeness, cooking method and serving size.

The values below are a general guide for kabocha squash and should not be treated as exact nutrition for every batch.

Kabocha Squash can be enjoyed as part of a balanced diet. It is naturally sweet and starchy, so portion size can be adjusted according to personal preference, recipe use and dietary needs.

Product Notes

This product is sold as Kabocha Squash, also commonly known as Japanese Pumpkin. It is a cooking squash with dense orange flesh, sweet nutty flavour and a firm outer skin.

Size, shape, skin colour, flesh colour, sweetness, dryness and texture may vary by harvest batch. Product photos are for reference only.

Common Names

Kabocha Squash may also be searched as Japanese pumpkin, kabocha pumpkin, Japanese squash, winter squash, Danhobak, Korean pumpkin, sweet pumpkin, chestnut squash, Cucurbita maxima, Cucurbitaceae, fak thong, ฟักทอง, 南瓜, カボチャ, かぼちゃ and 단호박.

Nimono, written as 煮物, is not the squash name itself, but it is a popular Japanese simmered cooking style often used for kabocha.

Why Buy Kabocha Squash from SKC Fruits

SKC Fruits offers Kabocha Squash for customers in Singapore who want a sweet, nutty and versatile cooking pumpkin for home meals. It is suitable for roasting, steaming, curries, soups, tempura, Japanese-style dishes and healthy home cooking.

• Sweet and nutty Japanese-style pumpkin
• Dense orange flesh with chestnut-like flavour
• Good for roasting, steaming, soups and curry
• Suitable for Japanese, Korean, Thai and home-style cooking
• Also searched as kabocha squash, Japanese pumpkin and Danhobak
• Convenient vegetable and fruit delivery in Singapore