Fresh kabocha squash is quite hard, and not easy to handle compared to other vegetables. Because kabocha is hard to cut, my grandma always asked grandpa for help. I also experienced problems storing my half-cut kabocha in the refrigerator because it spoils easily. Here are some tips on how to cut and store the kabocha squash.
Table of Contents
How to Cut Kabocha Squash
Using a dull knife is dangerous when you cut the thick hard kabocha squash because it may slip and lose control. So please use a big sharp knife for cutting kabocha squash. Also, a light thin prep cutting board is not stable enough for cutting kabocha. Choose a heavy stable cutting board instead. Having wet towels underneath the board is a good idea to prevent the cutting board from sliding around.
Step 1: Wash and dry them with paper towels.
Step 2: (Optional) Microwave kabocha squash for 2 to 5 minutes. Depends on the size of a pumpkin. This allows cutting the pumpkin easier. However, it will be easier to go bad once it is heated, so use them in 2 to 3 days or freeze them.
Step 3: Remove stem. Using a table knife or spoon, dig around the stem and pull it out.
Step 4: With a big sharp knife, cut the kabocha in half. Stick the tip of the knife in the center, right at the edge of the stem, push down and press firmly through the skin. Make sure your left hand (if you are right-handed) holds the pumpkin in order to not move. Repeat this step in the center directly opposite.
Step 5: Scoop out of all the seeds and fibrous strands with a spoon. Clean and take out excess water with paper towels.
Step 6: Cut the kabocha into the desired size, wedges, dice, or slice them with skin.
Step 7: (Optional) Although the skin is edible if you want to get rid of it, lay each wedge down on its side, and cut the skin off
How to Store the Kabocha Squash
If the pumpkin is whole, it is best to leave it as it is for storing. The pumpkin can then best achieve ripening and maximize sweetness and nutrition. However, once it is cut, it will be easily spoiled. So, once you cut the pumpkin, it is ideal to use them as soon as possible. Here is how to store the whole kabocha and cut kabocha.
-For Whole Kabocha
- Wrap the whole pumpkin in newspaper. The ideal temperature for storing pumpkins is around 50℉ (10℃).
- So store them in a cool, well-ventilated place.
It is easily damaged when the temperature rises, so place the kabocha so that it is not exposed to the sun. If you live in a hot environment, store the kabocha in the vegetable part of the refrigerator after being wrapped in newspaper and plastic bags.
- Up to 1 to 2 months at room temperature
- Up to 2 months in the refrigerator
-For Half Cut Kabocha
- Clean and take out excess water with paper towels.
- Then wrap tightly with plastic wrap. Water is the biggest cause of to damage the kabocha, so it is best not to wash it.
-For Pieces of Kabocha
You can also store kabocha after cut into pieces. This is really convenient when you need the pumpkin for your recipe because you don’t have to deal with cutting hard kabocha squash.
- Wrap the portion of cut squash with plastic wrap tightly without air.
- Then put them into the freezer bag tightly.
- Up to 2 to 3 days in the refrigerator
- Up to 2 weeks in the freezer
When you use the fresh frozen kabocha, do not defrost in advance. The texture and color might change after defrosting. So cook them frozen.
-Freeze Cooked Kabocha
Frozen pre-cooked kabocha will make your life much easier when you need them next time. So I often freeze cooked kabocha.
- Steam the pieces of pumpkin by microwave or steam until 70 to 80 % cook.
- Then, take out the excess water with paper towels.
- Wrap them into a portion with plastic wrap.
- Then put them into a freezer bag.
-Store as Mash, Paste, or Puree
- Cook pumpkin completely by steaming or baking. I normally wrap the chunk of pumpkin in foil, then throw them into the 400℉/ 200℃ oven for 40 to 50 minutes until the pumpkin is completly cooked and tender.
- Then take off the skin by knife if you want.
- Mash them with a masher. Or strain the cooked pumpkin with a mesh strainer. Alternatively, make a puree by using a food processor.
- Divide them into a portion and wrap. Put them into a freezer bag.
- Up to 1 to 2 months in the freezer.
