Red Kabocha Squash
per kilogram
Description
Kabocha has an exceptional naturally sweet flavor, even sweeter in taste than butternut squash. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Some kabocha can taste like Russet potatoes. The rind of a kabocha is edible, although, some cooks may peel it to speed up the cooking process, or, to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or, as a substitute for potato or other squash varieties.
Nutritional value
- Energy 26 kcal
- Carbohydrates 6.5 g
- Fat 0.1 g
- a
- b1
- b2
- b3
- b5
- b6
- b9c
- e
- k
- Ca
- Fr
- Mg
- Mn
- P
- K
- Zn
Special Recipe
Radish Yogurt with Pine Nuts
8 medium radishes, very thinly sliced
Kosher salt
1 tablespoon pine nuts
1 1/4 cups low-fat plain Greek yogurt
1/2 teaspoon finely grated lemon zest, plus more for serving
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
Freshly ground black pepper
Cucumber spears (for serving)
- Toss radishes in a small bowl with a couple pinches of salt. Let sit until salt begins to draw out water from radishes, about 5 minutes.
- Meanwhile, toast pine nuts in a medium skillet over medium-high heat, tossing often, until golden brown, about 2 minutes. Transfer to a small bowl and let cool.
- Massage radishes to release liquid, gently at first, then more vigorously as they start to expel water. Squeeze out excess liquid, then finely chop radishes (you should have about 1 cup).Add oil and salt and pulse again until well combined.
- Mix radishes, yogurt, lemon juice, 2 Tbsp. oil, and 1/2 tsp. lemon zest in a medium bowl; season with salt and pepper.
- Divide yogurt among bowls, top with pine nuts and more lemon zest and drizzle with remaining 1 Tbsp. oil. Serve with cucumber spears for dipping.
- Yogurt can be made 3 days ahead; cover and chill. Top with pine nuts and lemon zest just before serving.
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