Stir Fried Chinese Pumpkin Recipe 炒南瓜 | Kabocha Stir Fry

Chinese Pumpkin 炒南瓜, a.k.a. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin[1] in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.

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Many of the kabocha in the market are kuri kabocha, a type created from seiyo kabocha (buttercup squash). Varieties of kabocha include Ajihei, Ajihei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, Marron d'Or and Miyako.

Kabocha is hard on the outside with knobbly-looking skin. It is shaped like a squat pumpkin and has a dull-finished, deep-green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to buttercup squash, but without the characteristic protruding "cup" on the blossom (bottom) end.

An average kabocha weighs two to three pounds, but a large squash can weigh as much as eight pounds.

Kabocha has an exceptional sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes or chestnuts. The rind is edible although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the seeds, and then cutting the squash into wedges. With a little cooking oil and seasoning, it can be baked in the oven. Likewise, cut Kabocha halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes. One can slowly bake Kabocha whole and uncut in a convection oven, after which the entire squash, except the seeds, becomes soft and edible, including the rind. Slowly bake whole, uncut Kabocha for 2 hours at 250 degrees F followed by 30 minutes at 350 degrees F.

Kabocha is available all year but is best in late summer and early fall. Kabocha is primarily grown in Japan, South Korea, Thailand, California, Florida, Hawaii, Southwestern Colorado, Mexico, Tasmania, Tonga, New Zealand, Chile, Jamaica, and South Africa, but is widely adapted for climates that provide a growing season of 100 days or more. Most of the kabocha grown in California, Colorado, Tonga and New Zealand is actually exported to Japan.

Happy Cooking,
UB

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