I was out getting groceries with my mother at Co-op the other day; this is where we had a “produce revelation.” For years we have been purchasing this seemingly unknown squash. It is not attractive in nature, with its uneven and cumbersome skin and off-putting forest green color. Let’s just say that we seem to be a part of the rare few who actually do buy this produce item. Even so, we were alarmed to find out that even our cashier did not know the name of this particular squash; but then again my mother and I were also baffled by this unknown fruit.
Many are not aware of the wondrous kabocha squash, yet this fruit offers a plethora of nutritional benefits. The kabocha squash, otherwise known as the Japanese pumpkin has beta carotene, which is able to convert into vitamin A in the body. By offering around 70% of the recommended amount of beta carotene, this neglected squash can lead to luscious hair and radiating skin! Other nutritional facts include, the squash’s low-carb count of just 7 grams per cup. Opposing its cousin, the much more contemporary butternut squash, the kabocha only has 40 calories per cup compared to the 60 calories and 14 grams of carbs of the butternut squash. High fiber is also among the many health benefits of the kabocha squash.
Now, you are probably beginning to ponder upon the possibilities of the kabocha squash (right?). What is it used for, you may ask. Well the kabocha squash is used in a variety of curries to bring a much richer and sweeter pallet to such dishes. It can also be a healthy substitute for corn starch in many soup recipes as well. Among the global minority, the kabocha squash is raved over for its scrumptious earthy flavor that submits a natural nectar of rich sweetness to any dish. Personally, I just like to enjoy the bare taste of the kabocha by roasting it in the oven. Wouldn’t everyone benefit from opening a steaming oven door to the ambrosial scent and exquisite taste of the unknown?
Sources: http://benefitof.net/benefits-of-kabocha/
