Sunshine Kabocha Squash
Estimated Inventory, 20 lbs : 0
Description/Taste
Sunshine kabocha squash is small to medium in size, averaging 3-8 pounds, and is round and squat with a flattened bottom and top, and a corky, light green to brown stem. The thin rind is coarse, textured, and bright orange-red with faint, uneven light yellow to tan stripes and splotches. The flesh is thick, dense, and string-less with a vibrant yellow to orange hue and contains a small, central seed cavity containing many flat, cream-colored seeds. When cooked, Sunshine kabocha squash has a tender and smooth texture with a dry, buttery, exceptionally sweet, and nutty flavor.
Seasons/Availability
Sunshine kabocha squash is available in the fall through winter.
Current Facts
Sunshine kabocha squash, botanically classified as Cucurbita maxima, is a relatively new hybrid variety of orange kabocha squash and is a member of the Cucurbitaceae family along with pumpkins and gourds. The Sunshine kabocha was developed over a span of nearly twenty years and was first released to the commercial marketplace in 2004. Bred specifically to have an exceptionally sweet flavor and a smooth, dry textured flesh, Sunshine kabocha squash is known to be one of the sweetest on the market today and has tested as high as fifteen Brix, which is a scale to measure the amount of sugar present. In addition to its sweet flavor and tender texture, Sunshine kabocha squash is also a favored variety for smaller gardens and farms as it grows on compact vines which only spread six to eight feet and produce small fruits.
Nutritional Value
Sunshine kabocha squash contains vitamins A, C, and B, iron, beta-carotene, calcium, and fiber.
Applications
Sunshine kabocha squash is best suited for cooked applications such as roasting, steaming, boiling, braising, frying, and sautéing and can be used in both sweet and savory applications. The hard skin may be difficult to penetrate when uncooked, so the squash can be microwaved briefly to soften before cutting. Sunshine Kabocha squash can be halved, seeded, and cooked as its flesh is dry and will hold up well to soups, stews, curries, and risotto. The cooked flesh can also be pureed or mashed and used as a filling for empanadas, enchiladas, ravioli, and samosas, or used in desserts, pies, sauces, puddings, and bread. Sunshine Kabocha squash pairs well with apples, arugula, citrus, spinach, shallots, sage, parsley, cilantro, thyme, honey, brown sugar, butter, coconut milk, ground turkey, spiced sausage, ricotta, and parmesan cheese. Sunshine kabocha squash will keep 1-2 months in a cool and dry place.
Ethnic/Cultural Info
Sunshine kabocha squash is a 2004 All-American Selections Award winner, which is a yearly award from one of the oldest produce field testing organizations in North America. Judged by a panel of experts, Sunshine kabocha squash went through extensive testing and side-by-side trials in North America to prove its high vitamin content, exceptional flavor and texture, and superior storage qualities when compared to other similar red winter squash varieties. It was also favored for its prolific and compact growth habits along with its adaptability to many climates and regions.
Geography/History
Sunshine kabocha squash was developed by Rob Johnston, founder, and breeder at Johnny's Selected Seeds. In the 1970’s, Johnston crossed two orange kabocha squashes, the red kuri and golden nugget, which yielded a vibrant red bush variety. Later in the 1980’s, Johnston crossed the most desirable offspring of his 1970’s orange kabocha with a green kabocha known as home delight that was known to have a desirable sweet and dry flesh. After two decades of hand pollinated crossing, the Sunshine kabocha was created and released to market in 2004. Today Sunshine kabocha squash can be found at farmers markets and specialty grocers in the United States, Asia, Australia, and Europe.
Recipe Ideas
Recipes that include Sunshine Kabocha Squash. One
is easiest, three is harder.
