Called Japanese pumpkin, kabocha began its history in Japan where it was favoured for its sweetness and pleasing texture.
Kabocha's hard, deep green skin, boasts exceptional flavor to those who have had the pleasure of tasting its succulent, naturally sweet flesh, even sweeter than butternut squash, although the occasional one may forget to be sweet. The flavour and texture of the Japanese pumpkin is like a sweet potato crossed with a pumpkin.
Kabocha has an abundance of beta carotene, along with vitamin C, iron, potassium, and also folic acid, calcium, and trace B vitamins.
So what to do with this much squash? Well today, a pasta dish sounded awfully good to me, so out came the Spirooli vegetable slicer and squash noodles quickly appeared! Next a creamy sauce was whipped up in the Vitamix - using the old add and taste method!