Kabocha Squash | CUESA

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Kabocha Squash

Similar to the Buttercup, this Japanese variety (kabocha is the generic term for squash in Japanese) has dense flesh and a hard skin, which softens when cooked. The deep yellow flesh is a bit flaky but very sweet. Bake it or roast with lots of butter or oil.

In Season

January, February, August, September, October, November, December

Recipes with Kabocha Squash

Winter Squash Curry

Kana Azhari, Healing Kitchen

Roasted Kabocha Squash and Arugula Salad with Toasted Walnuts

Jill Klein, Parties That Cook!

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »