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How to Cut Kabocha Squash (Japanese Pumpkin) Like a Pro

How to Cut a Kabocha Squash (Japanese Pumpkin) Like a Pro

There’s something so comforting about cooking with fresh ingredients, especially when you’re working with something as unique as kabocha squash. This Japanese pumpkin is not only beautiful with its deep green skin and bright orange flesh, but it also packs a ton of flavor and nutrition. Plus, cutting a kabocha squash is easier than you might think! Let me show you how to tackle this delightful vegetable in just a few simple steps.
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Prep Time 20 minutes
Total Time 20 minutes
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kabocha squash Look for a firm, unblemished squash for the best flavor and texture.

Equipment

  • Chef's Knife
  • Cutting Board
  • Spoon

Method
 

  1. Step 1: Begin by washing the kabocha squash thoroughly under running water to remove any dirt or debris.
  2. Step 2: Place the squash on a sturdy cutting board. Make sure it’s stable to avoid any accidents.
  3. Step 3: Using a sharp chef's knife, carefully cut off the stem end of the squash to create a flat surface.
  4. Step 4: Stand the squash upright on the flat end for stability. This makes it easier to cut.
  5. Step 5: Slice the squash in half vertically from top to bottom, applying even pressure. Take your time here!
  6. Step 6: Scoop out the seeds and stringy insides with a spoon. You can save the seeds for roasting if you like!
  7. Step 7: Cut each half into smaller wedges or cubes as desired, depending on your recipe requirements.
  8. Step 8: If necessary, peel the skin using a vegetable peeler or knife, taking care to remove only the outer skin while leaving the flesh intact.

Notes

If you have leftover kabocha squash, store cut pieces in an airtight container in the refrigerator. They can last for about 3 to 5 days.