Kabocha (단호박)

During my study-abroad year in Japan many moons ago, my host-mom often made a simple kabocha dish - cut it in chunks, then pour over soy sauce and water (1:1 ratio) and simmer until kabocha pieces become soft. Eat hot or cold as a side dish, usually topped with katsuo-bushi (dried fish flakes). She also added a spoonful of mirin (Japanese cooking rice wine).

Since then, kabocha has been one of my favorite ingredients - its naturally sweet, soft flesh makes it a flexible ingredient for both savory and sweet preparations. Its bright yellow-orange color indicates all the goodness that comes from high level of beta carotene, a precursor of Vitamin A, that prevents us from and fights against cancers, heart disease, skin problems, etc. It's also easy to store - you can leave it out at room temperature for months. I always keep one on my table. It makes a nice autumn decoration, and I believe the sweetness intensifies after some moisture escapes from the squash. A versatile ingredient with rich, sweet flavor all on its own, all the nutritional benefits, and easy storage! I can go on and on about kabocha...

There is one difficult part to handling this squash - cutting through it to scoop out the seeds in the middle. I found that microwaving a whole kabocha for about 5-7 minutes makes it just soft enough to cut (in half or just the top), rather than trying to cut it raw with a cleaver or a saw, only to find your tool of choice now stuck in the middle of the hard squash.

A simple, traditional savory preparation for winter squash calls for roasting in the oven at 400F (200C) for 30 minutes or until tender after brushing with oil and sprinkling with salt. Kabocha can be also prepared this way. I found a great recipe with a yummy looking picture to go with it.

I also use it as an edible container, adding a bit of excitement to otherwise an everyday common dish. I microwave the squash for a few more minutes to get it soft all around first. I've stuffed the kabocha bowl with rice, soup, and other stuffables, which can be leftovers from the night before. If time permits, top it with some cheese, and broil it in the oven just to melt the cheese. It's a whole new dish with an edible bowl fit for the season!