Kabocha Squash Nutrition Benefits, Uses, and Health Facts

# Kabocha Squash Nutrition Benefits, Uses, and Health Facts

## Summary

Scientific name:Cucurbita maximaFamily:Cucurbitaceae A dense, sweet winter squash low in fat and high in beta carotene vitamin A, fiber, and complex carbohydrates, prized for its chestnut like flavor and velvety texture, ideal for roasting, steaming, simmering, and baking in both home and commercial kitchens.

## Benefits

Kabocha squash, often called Japanese pumpkin, is a compact, round winter squash with deep green, slightly ribbed skin and vibrant orange flesh. Despite the name, it is not a true pumpkin but a cultivar of Cucurbita maxima, closely related to Hubbard and buttercup squash. Kabocha is distinguished by its dry, starchy, and sweet flesh that becomes tender and custard like when cooked. It is a staple in Japanese, Korean, and increasingly global plant based cuisines, valued for its rich umami sweet profile and nutritional density.

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