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Kabocha Squash: What The Hell It Is And How To Eat It

Move over, pumpkin. The kabocha squash may look like it was dispensed from a dinosaur's ass, but it's really quite delicious, healthy and versatile.

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Oh! It's a kabocha squash.


Commonly referred to as a Japanese pumpkin, this delectable veggie (pronounced kah-bow-cha) is rich in beta carotene, high in vitamin C and has fewer calories than its beloved relative, the butternut squash.

You needn't be alarmed by it's funky exterior. / Via

Kabocha has a thick skin that's kind of tough to cut through, but the effort is worth the elbow grease. Plus -- believe it or not -- the outside is edible and jam-packed with fiber -- which can help keep you full.

And actually, why don't you just let Uncle Tony show you how it's done?

View this video on YouTube / Via

Dude makes slicing and dicing this monster a feasible feat.

Or, if you're kitchen utensil averse, just shove the whole thing into the oven. / Via

Yeah! You can actually do this. Just wash that squash and bake at 400 for 50 to 60 minutes. Slicing this heffer in half will cut down your baking time, but if you've got an hour, go for it.

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