Why Kabocha Squash?

Kabocha squash is very sweet and has a fluffy, chestnut-texture that’s similar to a sweet potato crossed with a pumpkin. It is used widely in Asia, especially Japan and Korea, where it is fried into tempura, stewed, or even used in desserts. Food anthropologists have determined that the squashes originated in Mesoamerica and were then brought to Asia by the Portuguese.

Full of beta carotene, iron, vitamins, and other good stuff, kabocha is also extremely good for you. It’s smaller than most winter squashes, so it’s perfect for single servings or small households.

Buying and Storing Kabocha Squash

Kabocha squashes are squat and have a dull finish. They are usually a dark green in color with some faint stripes or bumps, but there are some varieties that are bright orange on the outside. The flesh inside is a bright orange-yellow.

When buying kabocha, choose squash that are heavy for their size. The rind should be dull and firm with no soft spots. The light-colored bumps on the green rind are normal. Kabocha squashes are usually available in the late summer to early fall and can be stored like other hard winter squashes for up to a month in cool, dry conditions.

Cooking Kabocha Squash

Kabocha squash is versatile — it can be roasted or steamed and used in much the same way like other hard winter squashes like butternut or pumpkins. Try it in your next pumpkin pie or pureed soup!

source: http://www.thekitchn.com/kabocha-squash-pumpkins-sweeter-cousin-ingredient-intelligence-57871

Picked while still immature, the rind of the summer squash and zucchini is soft and thin, making it completely edible. Summer squash are bright in color, in shades of green and yellow, and make a colorful addition to casseroles, pastas and fritatas. Very mild in flavor, the vegetable also makes a hearty addition to any dish when cut in large slices, chunky pieces or even julienned. Aside from the varieties of spaghetti squash I have seen on Houston restaurant menus, I often see the summer squash as a supplemental ingredient to many dishes. Recently, however, I discovered a phenomenal dish featuring this star ingredient in a hip Midtown restaurant.

Fuente: http://www.houstoniamag.com/eat-and-drink/gastronaut/articles/star-ingredient-of-the-season-summer-squash-june-2015