When to Harvest Kabocha Squash

Kabocha, or long season warm weather vegetable, requires an entire summer to fully develop its characteristic sweet pumpkin-like taste that many compare to that of russet potatoes or chestnuts.

Foodies will know it well as an ingredient found in Japanese kabocha no nimono dishes – usually simmered in dashi broth or deep-fried in tempura for a tasty side dish! Kabocha is also delicious when roasted – its dry texture helps it absorb buttery or oil-infused flavors well.

Planting

Kabocha is an insatiably hungry plant that requires ample space and grows rapidly. When planting seedlings outdoors in late spring or early summer 1-2 weeks prior to expected last frost date is optimal; indoor started seedlings must first be hardened off before transplantation.

Harvesting kabocha will depend on its variety, but typically around 50-55 days post fruit set. When ready, look for green or pumpkin orange rind that sounds hollow when lightly tapped; its dark orange flesh should have firm texture with dark orange-red flesh coloration. Furthermore, harvest disease-free fruit for better storage life.

Traditional indicators of cucurbits like squash and pumpkins ripeness include stem “corking,” in which green rind develops woody brown stripes where its stem connects to its fruit (Figure 1). Unfortunately, this method doesn’t always work reliably for all varieties; another more reliable indicator would be when ground spots on fruit change from light yellow to darker hues about one week before harvest. When harvested at this stage, kabocha will have both good flavor and storage life; once harvested it should be stored in cool areas with air circulation to promote nutrients development as well as enhance complex flavors in its complex flavor profile over time.

Harvesting

Winter squash requires a long warm season for optimal growth, and can be stored for months once harvested. They should be planted after the last frost date in our region, usually late May or early June. Prior to planting, amend the soil by mixing in some compost to feed its roots while providing drainage benefits.

As with other winter squash varieties, kabocha can be harvested when its ground spot turns dark orange. However, depending on its variety it should be harvested sooner to avoid hardening of rind and stem corking which would diminish eating quality if left on vine for too long.

Kabocha can be difficult to open, requiring upper body strength and a good chef’s knife or cleaver. For optimal results, start by starting from one end and working along its width, rocking your knife as necessary – this will expand the slice and make cutting off its skin much simpler.

Kabocha can be used in numerous dishes from appetizer to main course. Simmering it with mirin sweet sake and shoyu soy sauce creates the classic Japanese dish “Kabocha no Nimono.” Grated or shredding its flesh can add silky-smooth textures and complex flavors into savory dishes or soup. Kabocha-no-nimono can also be found as an appetiser at Japanese pubs called izakayas, often served with sesame seeds, okra and hijiki seaweed!

Storage

Kabocha squashes can be easily identified when they’re ready to be harvested based on the color and texture of their stem, which should be brown with corky edges instead of being light green to tan in color like those seen with most hybrid winter squash varieties like butternut.

Kabocha squashes can be harvested any time between September and December in the northern hemisphere. They feature short cylindrical bodies with flat top and bottom surfaces, and their dark green skin has an orange tint similar to Sunshine kabocha (pictured).

As with other winter squash varieties, kabochas require curing prior to consumption in order to dry their skins and concentrate their natural sugars. They should ideally be stored in a dark location at 55 degrees Fahrenheit with 60% relative humidity for best results; however, even without optimal conditions you should still get several months out of one kabocha.

Kabocha flesh’s dry texture makes it particularly delicious when roasted, as its sweet taste absorbs oil and butter quickly. Deep frying also works very well for tempura-making; Japanese recipes commonly utilize this winter squash variety. In addition, its sweet taste, low water content and dry texture also lend themselves well to making soups, steaming or grating into salads.

Preparation

The kabocha plant requires warm weather and ample sunlight in order to flourish and develop properly. As this squash is heavy feeder, adding 2-3 inch layer of organic compost to the soil helps feed it and ensure proper drainage.

Kabocha squash is one of the sweetest winter varieties and shares flavors with pumpkin and sweet potato with subtle nutty undertones reminiscent of chestnuts. Additionally, its edible rind can be enjoyed as a snack or cooked alongside its flesh for maximum enjoyment!

Roasting kabocha squash is an effective and straightforward method for preparing it, which involves cutting it in half, scooping out its seeds, and baking wedges on a sheet pan or baking dish topped with oil and seasoning until tender when poked with a fork.

Before baking a whole kabocha squash, it is recommended to parboil it first to soften its skin before peeling. To do so, fill a large pot with water and bring to a boil before placing your whole squash into it for 10-15 minutes (timing may depend on size and individual ovens). Be sure to use oven mitts or strainer with long handles in order to safely lower and remove it from the boiling water.