Kabocha squash is a sweet and nutty Japanese Pumpkin, and cutting it is easier than you think! Just master a few techniques, and you'll easily cut them open safely without an arm workout. Microwaving or cooking is not needed before cutting. Whether you're roasting, steaming, or adding it to a curry, knowing how to handle it properly makes a huge difference!
When fall comes around, you'll see kabocha squash pop up in the grocery store! If you're intimidated by the rock-hard kabocha squash to use in your favorite fall recipes, try a few tips to make it easy! Here, I'll cover how to cut a kabocha squash in half, peel, slice, and store it.
Jump to:
- What is Kabocha Squash
- Kabocha Squash Recipe Ideas
- Can You Eat Kabocha Squash Skin?
- How to Cut Kabocha Squash in Half
- How to Peel the Skin of Kabocha
- How to Cut Kabocha Squash into Thin Slices and Wedges
- How to cut Kabocha Squash into Cubes
- How to Store Kabocha Squash
- Love Japanese Recipes? Try This!
- More Recipes to Try
- How to Cut Kabocha Squash Easily & Safely
What is Kabocha Squash
Kabocha squash, also known as Japanese pumpkin, is a winter squash with a deep green skin and vibrant orange flesh. The flavor is mildly sweet and nutty, with a dense, starchy, and creamy texture similar to a cross between Japanese sweet potato and pumpkin. It's a popular ingredient in Japanese dishes during fall and winter, and is used in soups, stews, tempura, and simmered vegetable dishes.
Kabocha Squash Recipe Ideas
Kabocha Squash is so versatile and adds satisfying sweetness. Use it like potatoes to make kabocha-fy the classic dish for the fall and winter season.
- Miso soup - kabocha squash, dashi, and miso make a mildly sweet miso soup, and it tastes so cozy!
- Curry - Add kabocha to your favorite curry recipe. The sweetness and spice pair really well together.
- Soup and Stew - use like potatoes.
- Tempura - tempura is not a fried food, but a steamed food! The kabocha squash is steamed in a deep-fried tempura butter shell, making it extra sweet.
- Gnocchi - Swap potato for kabocha to make cute yellow gnocchi.
- Kabocha squash salad - toss steamed kabocha and mayonnaise to make an easy salad.
- Kabocha squash pie - Make homemade kabocha squash puree to make Japanese pumpkin pie!
Can You Eat Kabocha Squash Skin?
Yes, kabocha squash skin is edible and so nutritious! When cooked, the dark green rind softens and becomes tender, especially in stews and simmered dishes. Many Japanese recipes leave the skin on for the texture and extra nutrients, and it also creates a beautiful color contrast. But, if you're making a bright yellow purée or prefer a smooth texture, you can peel it before or after cooking. I prefer slicing skin off before cooking.
How to Cut Kabocha Squash in Half
Before starting to cut, wash the kabocha squash under running water to clean thoroughly.
1) Pick a Sharp Knife
A sharp knife is the key to safety! A dull blade is actually more dangerous because it requires extra force and is more likely to slip. Make sure your cutting board is stable (place a damp towel underneath if needed) to prevent movement while cutting through the dense squash. I love my santoku, but I use an everyday knife that fits your hand comfortably.
2) Remove the Stem and Blossom End
Use the tip or the heel of your knife to score around a top stem. Begin with shallow cuts around it. Then, insert the knife and gently rock it back and forth to deepen the cut.
Continue working around the stem until it loosens, and eventually it pops out!
I recommend removing the bottom end as well (this is called the blossom end) to cut it in half easily. Use the same technique to score around the bottom end until it pops out.
This Kabocha squash I used somehow has a ring around the blossom end. But usually, Kabocha squash doesn't have one. Either way, this method works!
3) Cut in Half
Set the kabocha squash on a cutting board, making sure it stands firmly and steadily. Kabocha squash has ridges on the outside, which can help guide your knife. It's a little easier to cut along these lines.
Start by cutting the right half (or left if you're left-handed). Begin at the top where the stem was. Place the blade along the ridge and use a rocking motion. There's no need to push. Just let the knife sink into the squash.
If the blade gets stuck in the flesh, remove it carefully and start again.
Once one side is cut through, rotate the squash and do the same on the other side to finish cutting it in half.
4) Remove the Seeds
Use a spoon to completely scoop out the seeds and stringy pulp. Scrape the cavity clean to prepare for slicing or chunking.
Discard or compost the seeds and pulp.
Most of the time, molding starts with this area because of the moisture. So even if you're only using half the squash, it's best to remove all the seeds completely before storing the rest.
How to Peel the Skin of Kabocha
If you decide to peel the skin of kabocha squash, I like to do it at this point. Peeling each individual piece later can be quite tedious.
Since the skin and flesh of Kabocha are quite tough, you cannot peel it like an apple. Instead, place the squash half flat-side down, and slice off a small section of skin from the flesh, starting at the edge and working your way up. Always cut away from yourself to stay safe.
How to Cut Kabocha Squash into Thin Slices and Wedges
Place cleaned squash half flat-side down and slice into ½-inch wedges or ¼-inch thin slices. You don't need to follow the ridges anymore, but use the same rocking motion to cut it more easily.
Wedges are perfect for roasting and grilling. For recipes like tempura or sautéed dishes, go thinner for faster cooking.
How to cut Kabocha Squash into Cubes
To cut cubes, first slice the squash into wedges. Then cut each wedge crosswise into even cubes. Adjust the thickness depending on your recipe.
Tip: Flesh is softer than the rind, so actually it's easier to cut from the inside. The challenge is that Kabocha squash can be unstable if you place the flesh-side up. So I like to start slicing from the rind side first by rocking the blade, then once the piece is small, I flip it over to cut from the flesh side. Always be careful and go slowly and gently.
How to Store Kabocha Squash
Whole kabocha squash can be stored in a cool, dark place for up to 1-2 months.
Once cut, pat dry the leftover squash with a paper towel and place it in an airtight container (like a Ziploc bag) or tightly wrap with plastic wrap. Store in the refrigerator for up to 3-4 days.
If you've sliced or cubed it, you can also freeze it: divide the kabocha into single-use portions and wrap each portion tightly in plastic wrap. Then place the wrapped kabocha in a freezer-safe storage bag and store it in the freezer as individual chunks. If you've cubed it, you can simply store the pieces in a freezer-safe storage bag. The cubes usually won't stick together (just give the bag a shake if needed). Use within 3-4 weeks for the best flavor and texture.
When using frozen kabocha, you don't need to thaw it. Unwrap from the plastic wrap and simply add frozen kabocha to the soups, stir-frys, and simmers.
You can also freeze cooked kabocha. Frozen puree is also convenient if you're making kabocha squash soup.
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How to Cut Kabocha Squash Easily & Safely
Equipment
- Sharp santoku knife or chef's knife
- Sturdy cutting board
- Damp kitchen towel for board stability
- Spoon for removing seeds
Ingredients
- 1 whole kabocha squash
Instructions
- Wash the Squash: Rinse the whole kabocha squash under running water to remove dirt or debris. Pat dry.
- Pick a Sharp Knife: Use a sharp chef's knife or santoku for better control. A dull knife is more dangerous as it requires more pressure and can slip. Place a damp towel under your cutting board to keep it from sliding.
- Remove the Stem and Blossom End: Use the tip or the heel of your knife to score around the top stem. Begin with shallow cuts around it. Then, insert the knife and gently rock it back and forth to deepen the cut until the stem loosens and pops out.
- Repeat this process with the blossom end (the bottom of the squash).
- Cut the Squash in Half: Use a gentle rocking motion along a ridge to cut down one side. Don't force the knife, let it sink in gradually. If the blade gets stuck, remove it and start again. Once one side is cut, rotate the squash and finish the cut on the other side.
- Remove the Seeds: Scoop out the seeds and stringy pulp with a spoon. Scrape the inside clean. Discard or compost the seeds, or save and roast them.
- Tip: Molding starts aound seeds because of the moisture. So even if you're only using half the squash, it's best to remove all the seeds completely before storing the rest.
- (Optional) Peel the Skin: It's easier to peel before cutting into smaller pieces. Place the squash half flat-side down. Starting at the edge, slice off the skin section by section, working upward. Always cut away from yourself for your safety.
- Cut into Wedges or Thin Slices: Place the squash half flat-side down and slice into ½-inch wedges or ¼-inch thin slices. Wedges are great for roasting, and thinner slices work well in tempura or sautés.
- Cut into Cubes: First, cut the squash into wedges, then slice each wedge crosswise into even pieces. Adjust cube size depending on your recipe (smaller for soup, larger for roasting).
- Tip: The flesh is softer than the rind. Once the piece is small, flip it over and cut from the inside.
Notes
- Whole kabocha squash can be stored in a cool, dark place for up to 1-2 months.
- Cut squash should be patted dry and stored in an airtight container (like a Ziploc bag) and/or tightly wrapped in plastic wrap. Keep refrigerated and use within 3-4 days.
- To freeze sliced or cubed kabocha: Divide into single-use portions and wrap each tightly in plastic wrap. Place wrapped portions into a freezer-safe bag and store as individual chunks.
- If already cubed, you can skip the wrap and freeze them directly in a freezer-safe bag. The cubes usually don't stick together, just shake the bag gently if needed.
- Use frozen squash within 3-4 weeks for the best flavor and texture.
- No need to thaw before cooking, just unwrap and add directly to soups, stir-fries, or simmered dishes.
- Cooked or puréed kabocha can also be frozen and is especially handy for making soups!
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