Kabocha Squash With Harissa Chickpeas

Kabocha squash is one of the tastiest and most versatile winter squash around. It can be used in various dishes, from savory to sweet. It will soon become a staple in your kitchen this fall and winter season.

What is Kabocha squash?

Kabocha squash, also known as Japanese squash or Labrador squash, is a type of winter squash that originates from Japan. The squash has dark green skin and has a bumpy exterior. The inside of the Kabocha squash is a bright orange flesh and filled with edible seeds. The flavor of Kabocha squash is sweet, with a chestnut-like vibe and creamy texture when cooked.

Kabocha squash is one of the tastiest and most versatile winter squash around. It is also effortless to cook and can be used in various dishes. You can eat Kabocha Squash roasted, pureed, or steamed. It can be used in soups, stews, curries, and baked goods. It is also an excellent substitute for pumpkin in pies and other sweet recipes.

Health Benefits of Kabocha Squash

Kabocha squash is not only delicious but also very nutritious. It is packed with vitamins A and vitamin C, as well as potassium and beta-carotene. It is also low in calories and has a good amount of dietary fiber. Kabocha squash is the perfect winter ingredient to make your favorite dishes healthier.

How To Cook Kabocha Squash

This "Japanese pumpkin" can be cooked in a variety of ways. One of the easiest and most popular methods to prepare this winter squash is to roast it. To make roasted Kabocha squash, preheat your oven to 400°F. Cut the squash in half and scoop out the seeds. Coat the halves in olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and bake for 30-45 minutes or until fork tender. You can also puree the squash in a blender or food processor until smooth and add it to soups and stews.

You can also cut it into wedges drizzle it with olive oil, sprinkle with salt and pepper, and roast it until tender and golden brown. Sprinkle some sesame seeds before serving.

How to Cut Kabocha Squash

Use a very sharp knife and a stable cutting board. Cut the squash in half. Use a large dinner spoon to scrape out the seeds. The squash can be cooked in the skin and scooped from it after it is roasted.

Kabocha Squash Recipe Ingredients

• Kabocha Squash. This may also be called a Japanese squash or Japanese pumpkin. Use acorn, carnival, honey nut, or delicata squash if you can't find this kind. Each half serves one person.
• Cremini Mushrooms. This type of mushroom, Agaricus Bisporus, is the same as white button mushrooms (younger) and portabella mushrooms (older) in various stages of maturity.
• Bag of Cooked and Peeled Chestnuts. These ready-peeled chestnuts are found with the nuts in your grocery store and often time also in the kosher food section.
• Garlic Cloves.
• Chickpeas. We used canned chickpeas for this recipe.
• Tomato Paste. This intense tomato flavor is perfect for our dish.
• Harissa Paste. This Moroccan hot chili pepper paste can be found in the International section of your grocery store or a specialty store with Mediterranean ingredients.
• Cumin and Coriander Powder. They give this dish a Mediterranean flair.
• Freshly Squeezed Lemon Juice. I like to keep a few lemons on hand to brighten up so many different dishes! It's a chef-worthy trick!
• Chopped Fresh Cilantro. Cilantro is usually found with fresh parsley. You can sub for parsley if you are not a cilantro person. Good to know tip: Cilantro is fairly easy to grow in a warm climate!

What is Harissa

Harissa is a hot chili pepper paste popular in North African cuisine. It is made from chili peppers, garlic, olive oil, and spices such as cumin, coriander, and caraway. The ingredients are usually ground into a paste using a mortar and pestle, but they can also be made using a food processor.

Harissa has a bold, spicy flavor that can add depth and heat to various dishes, including soups, stews, sauces, and marinades. It can also be used as a condiment, spread on sandwiches, mixed into dips, or added to hummus for extra flavor and heat.

How to Make This Kabocha Squash Recipe with Harissa Chickpeas

Begin by roasting your squash. Once you have roasted squash halves, make the filling. Cook the mushrooms with salt and pepper in olive oil. Add the chestnuts for one minute, then remove everything from the pan. In the same pan, cook the chickpeas with olive oil, tomato paste, harissa paste, coriander, cumin, and salt.

Combine these two mixtures in a mixing bowl with cilantro and lemon juice. Fill each squash half with the resulting mixture and serve!

Tips for this Kabocha Squash Recipe

• To make it easier to cut, place the squash in the microwave for 4 minutes.  It will soften a little and make it easier to cut.
• Make sure to mix the filling very thoroughly to get even lemon and cilantro throughout.
• Keep your squash warm by turning off the oven and leaving the squash in the oven with the door propped open. This way, they will still be warm when the filling is ready. Alternatively, start making the filling before the squash is ready. Both should be warm when you are ready to serve.
• Drizzle your finished squash with maple syrup, honey, or agave for a touch of sweetness.
• You may double the recipe to serve 4.

What to Serve with this Japanese Squash

This delicious kabocha squash recipe can stand alone as a meal. However, if you want to add more variety to the meal or perhaps stretch each half-squash into two servings, you can serve these complementary side dishes: a Cucumber tomato salad, Focaccia Bread, or Harira Soup

Storing Winter Squashes

Much like other winter squashes, Kabocha Squash will keep for several weeks at room temperature or even longer in a slightly cooler environment such as a basement or storeroom. And you can place it in the refrigerator as well. It does not need to be covered or wrapped since the hard outer skin protects the squash from drying out or rotting quickly. If the squash becomes soft or mushy on the outside, dries up on the inside, or contains mold or mushy flesh on the inside when cut open, it has gone bad and should not be eaten.

Once cooked, leftovers should be kept in the fridge in an airtight container and used within three days.

Frequently Asked Questions

What does a kabocha squash taste like?

It is nutty, earthy, and moderately sweet. Some say it tastes vaguely like a cross between a sweet potato and a pumpkin.

Can you eat the skin of a kabocha squash?

Yes. Peeling the squash is optional. While some people enjoy eating the skin, others find it bitter.

Is kabocha squash the same as acorn squash?

No. Both are winter squashes and can be used interchangeably, but they are different. Acorn squash is milder in flavor.

Can squash be frozen?

Yes. After roasting, remove the flesh (the edible part) from the skin and place it in an airtight container in the freezer for up to three months. This will be great to make a Kabocha Squash Soup.

Where can I buy kabocha squash?

Because it is a lesser-known winter squash, you might not be able to find it year-round, but during the fall and winter season, you can purchase it at your local grocery store or farmer's market.

More Great Winter Squash Recipes

• Roasted Butternut Squash with Tahini, Silan, Pomegranates, and Pistachios
• Vegetarian Stuffed Acorn Squash Recipe
• Protein-Rich Carnival Squash Recipe
• Stuffed Butternut Squash
• Roasted Butternut Squash Soup
• How to Cook Spaghetti Squash
• Mashed Butternut Squash with Spice Chickpeas
• Hasselback Roasted Butternut Squash with Cranberry Pecan Balsamic Glaze

Do you love chickpeas? Check out of collection of Easy and delicious chickpea recipes!

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