Kabocha Squash are AWESOME! While they're not super easily found, they CAN be found! There's an Asian market in Seattle where I can always find them. I've also spotted them at a variety of Farmer's Markets. While this Cambodian squash is largely considered a winter squash, they can be found year round.
Kabocha are a super discovery for a few reasons:
- They're on the sweet side, even sweeter than a butternut squash, but with significantly less carbs. With the seeds removed and cut into cubes, a full cup has 7 carbs and 1 gram of fiber, for a total of only 6 net carbs!
- The flavor is spectacular. Imagine a smooth and creamy cross between a pumpkin, sweet potato and a russet potato. It's like some kind of gift from the low-carb gods!
- They're a manageable size and the rind is completely edible! It's not like a pumpkin or butternut squash, where the peel must be removed. These are totally edible! (that said, I do peel them, from time to time)
The kabocha in this recipe is cut in half, the seeds were scooped out, then I cut wedges. From there, I tossed the wedges in bacon fat, erythritol, bacon bits and spices. These have a dense and smoky taste, with a bit of sweet and some complex spice.
: This method can be applied to many winter squash, but the carb counts will likely go up and the rind may not be edible, but for those with higher tolerances to carbs ... go for it!
: Kabocha info is based off of 4 cups of kabocha cubes, for 1/2 cup per person. Nutrition info is not in USDA database. It is an educated guess, but one which is close and honorably presented.