Sunshine Kabocha Squash
Estimated Inventory, 20 lbs : 0
Description/Taste
Sunshine Kabocha squash is a small to medium-sized variety that measures about 18 centimeters wide, 13 centimeters tall, and weighs around 0.5 to 3.6 kilograms. It has a round and squat shape that’s flattened at the top and bottom of the squash. This variety has a thin dark orange rind with faint, uneven light yellow to tan stripes and splotches. Its rind has a coarse and slightly bumpy texture and is connected to a short light brown stem. Sunshine Kabocha squash flesh is thick, dense, and string-less with a vibrant yellow to orange hue. It contains a small central cavity with multiple flat cream-colored seeds. When cooked, Sunshine Kabocha squash has a tender and smooth texture with a dry, buttery, and exceptionally sweet and nutty flavor.
Seasons/Availability
Sunshine Kabocha squash is available from fall to winter.
Current Facts
Sunshine Kabocha squash is botanically classified as Cucurbita maxima and belongs to the Cucurbitaceae family along with pumpkins, gourds, and cucumbers. They are a hybrid variety that may also be referred to as Orange Kabocha. This variety is known for being one of the sweetest available on the market today. Their sugar content tests as high as 15 on the Brix scale that ranges from 0 to 100 when measuring the amount of sugar present in a food. The term Kabocha may be used to describe different things depending on the region. In English-speaking countries, the term Kabocha often refers specifically to Japanese varieties of squash and pumpkins. In Japan, it is a general term used to describe any type of squash or pumpkin. Sunshine Kabocha squash is also a favored variety for smaller gardens and farms as it grows on compact vines that only spread 2 to 2.5 meters and produce small fruits.
Nutritional Value
Sunshine Kabocha squash is a source of vitamins A and C. These vitamins encourage proper vision, immunity, skin health, cell growth, collagen production, iron absorption, and protection against free radical cell damage. The calcium and potassium in these squash promote bone and teeth health, blood clotting, fluid balance, and muscle, nerve, and heart function. Sunshine Kabocha squash contains beta-carotene that may improve vision, cognitive health, UV ray sun damage, and inflammation reduction. They provide the body with the carotenoids lutein and zeaxanthin that protect against eye-related ailments like macular degeneration and cataracts. These nutrients may also improve skin hydration and elasticity, cholesterol levels, and infection defense.
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
In Japan, the word Kabocha refers to any variety of squash or pumpkin regardless of whether it is native or comes from another country. Kabochas have become a large part of Japanese culture since they were introduced into the country. They are often used in a stew-like dish called Kabocha no itokoni where Kabocha is simmered with adzuki red beans and other vegetables. This recipe is cooked on New Years because it’s believed to ward off evil spirits and bring good luck. Another popular Kabocha recipe is oyaki. These are roasted dumplings made from fermented buckwheat dough with a Kabocha filling that’s popular in the city of Nagano, Japan.
Geography/History
Sunshine Kabocha squash was developed by Rob Johnston, founder, and breeder at Johnny's Selected Seeds. In the 1970s, Johnston crossed two Orange Kabocha squashes, the Red Kuri and Golden Nugget, which yielded a vibrant red bush variety. Later in the 1980s, Johnston crossed the most desirable offspring of his 1970s Orange Kabocha with a green Kabocha known as Home Delight that had 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.
