(Kabocha topped with cinnamon and almond butter my favorite combo)
Kabocha squash tidbit:
- commonly known as the Japanese pumpkin
- due to it's orange flesh it is a great source of beta-carotene which is converted into Vitamin A in the body
- Vitamin A is good to keep white blood cells, eyes, skin, and hair healthy
- A cup of Kabocha squash provides 70% of Vitamin A
- Can be baked and steamed with the skin being edible. Can be made into a soup or pie too!
- 1 cup kabocha provides 40 calories and 7g carbs compare to butternut squash which has 60 calories and 12g carbs.
|(me hugging Kabocha at Sprouts, awkward? yes)|
You may not even know this but you've probably already tried Kabocha. Most Japanese restaurants that sell vegetable tempura as an order they usually use kabocha squash with a mix of other veggies battered in tempura.
At most health foods stores you will find it to be very pricey per pound. Whole Foods Market sells it the most expensive but they also are the only market that sells it organic. I frequently buy it at Sprouts Farmers Market for .88 cents per pound or Stater Brothers for .99 cents per pound.
You can make Kabocha squash savory and sweet. Cut them into french fries and bake them with garlic and salt or steam the squash and dust cinnamon on top with peanut butter or almond butter (don't be shy to add some maple syrup on top too yummy!
(Me so happy I found Kabocha in Maui)
Let me know if you end up buying Kabocha squash and feel free to share your recipes with me to, tag me on Instagram @moniquelemus!