How to Cut Kabocha Squash Easily & Safely
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.
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
Storage Tips:
- 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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