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How to Cut a Kabocha Squash Recipe (Easy Step-by-Step Guide)

How to Cut a Kabocha Squash

Learn the simple steps to cut a kabocha squash, a delicious Japanese pumpkin that brings warmth and joy to your kitchen.
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Prep Time 20 minutes
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 kabocha squash Look for one that feels heavy for its size, with a firm skin.
Tools
  • Sharp knife
  • Cutting board
  • Spoon

Equipment

  • Sharp Knife
  • Cutting board
  • Spoon

Method
 

  1. Step 1: Wash the squash under cold water to remove any dirt or debris.
  2. Step 2: Stabilize the squash on your cutting board. Slice a small section off the bottom if it’s rolling around.
  3. Step 3: Carefully slice the squash in half from stem to bottom with your sharp knife.
  4. Step 4: Use your spoon to scoop out the seeds and stringy fibers from the center of each half.
  5. Step 5: Lay each half cut-side down on the cutting board and cut into wedges of your desired thickness.
  6. Step 6: Optionally, peel the skin from each wedge if desired.
  7. Step 7: Your kabocha squash is now prepped and ready for cooking!

Notes

Uncut kabocha squash can be stored in a cool, dry place for several weeks. Cut wedges can be stored in an airtight container in the fridge for up to 5 days.