Kabocha Squash

[Guest guest]

For those of you who haven't tried this squash, it is absolutely gorgeous

and definitely my favourite of all the available squashes. The problem is

that I can't find a nutritional breakdown of the vegetable. Does anybody

know where I might find calories, vitamins, minerals, etc. for this

Japanese veg?

Would it be similar to an average pumpkin?

http://www.vegparadise.com/highestperch10.html

Thanks,

Kat.

[Guest guest]

In California, Pumpkin pies are often made from Kabocha squash

(listed as first ingredient by weight; pumpkin is listed second).

Kabocha tastes far superior to real pumpkin.

A year ago, when kabocha went on sale 6 pounds for $1.00,

I purchased over 100 pounds (since is was essentially free).

Not a bit of it went to waste. I ate kabocha every day,

and I never grew tired of it. Kabocha tastes like candy.

In general, squash is not a favorite of mine. But even squash

haters will love the taste and texture of the dark orange

kabocha squash. The nutritional breakdown I am unsure of.

If not available, I would maybe use Hubbard squash as similar

in texture and calories and beta carotene, but not nearly as

delicious.

-- Warren

On 06 Aug 2003, Katrina wrote:

>

> For those of you who haven't tried this squash, it is absolutely

> gorgeous and definitely my favourite of all the available squashes.

Agreed. This squash was designed in Heaven.

> The problem is that I can't find a nutritional breakdown of

> the vegetable. Does anybody know where I might find calories,

> vitamins, minerals, etc. for this Japanese veg?

>

> Would it be similar to an average pumpkin?

>

> http://www.vegparadise.com/highestperch10.html

>

> Thanks,

> Kat.