Description
A LA CARTE
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：A LA CARTE / France
🔖 Certification： Organic European
🌱 About the Producer：
We select our suppliers for the love they put in their products,
seeking the best quality while respecting traditional production methods.
Most of them are family owned, of human size. We value the direct collaboration with them.
By buying directly at the source, we are proud to contribute to the local economy,
while ensuring that, ultimately, our clients get the most tasty and fresh products at the best prices.
All our farmers follow specific certifications minimizing the use of chemicals. From sustainable agriculture ‘’Agriculture Raisonnee’’ (AR) to Organic certified ‘’Agriculture Biologique’’ (AB), these guarantees that the fruits delivered to you a safe and healthy. On top of the tests done by our farmers, we also perform our own chemical test upon each arrival of the fruits.
🌱 Supplier Products：
🛍 Product Information (Main) (English)：
Culinary use
Kabocha has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes or chestnuts.[citation needed] The rind is edible although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the seeds, and then cutting the squash into wedges. With a little cooking oil and seasoning, it can be baked in the oven. Likewise, cut Kabocha halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes. One can slowly bake Kabocha whole and uncut in a convection oven, after which the entire squash becomes soft and edible, including the rind.
The kabocha squash, often called the “Japanese pumpkin,” is a winter squash known for its delicious flavor, rich texture, and culinary versatility. This humble squash stands out not only for its delightful taste but also for its efficiency—both the tender skin and the seeds are edible, minimizing waste and maximizing flavor.
Kabocha squash is celebrated for its sweet, nutty flavor, often compared to a blend of pumpkin and sweet potato. Some detect subtle undertones of chestnut, adding to its allure. Its appearance is just as distinctive—its squat, round shape, with a deep green, often bumpy skin, encases a vibrant yellow-orange flesh. Typically weighing between 2 to 4 pounds, this versatile squash lends itself beautifully to both savory and sweet dishes.
The journey of the kabocha squash is a story steeped in history. Originally believed to have originated in South America, this squash was introduced to Japan in the 16th century by Portuguese traders, which is how it earned the nickname “Japanese pumpkin.” The squash’s long shelf life made it a prized cargo for sailors, and its popularity quickly spread across Asia and Europe. Today, California is one of the largest producers, exporting much of its crop back to Japan where kabocha remains a beloved staple.
🥗 Product Recipe (English)：
Thai Curry Kabocha Squash Bisque
This curry bisque featuring kabocha squash is the perfect fall soup that is delicious, creamy, and full of warm comforting flavors.
INGREDIENTS:
2 kabocha squash
1 tablespoon olive oil
Pinch salt
3 tablespoons olive oil
1 tablespoon fresh garlic, minced
2 tablespoons fresh ginger, minced
2 stalks lemongrass (no root or tops), chopped
1/2 sweet onion, cut into julienne strips
2 bunches fresh Thai basil
1/4 bunch fresh cilantro
2 tablespoons red Thai curry paste
1 cup water
2 cans coconut milk
1 cup heavy cream
2 quarts chicken stock
2 ounces palm (or light brown) sugar
Salt, to taste
METHOD:
Cut the squash in half and remove the seeds. Rub squash inside and out with oil and season with salt. Place on a roasting pan open side down. Cook at 350°F for 30 minutes or until tender. Remove from oven and allow to cool.
Heat a stockpot and add olive oil, garlic, ginger, lemongrass, and onion, and sweat for 2 minutes. Stir in basil, cilantro, curry paste, and water and whisk until the curry paste has dissolved. Add coconut milk, cream, chicken stock, and sugar, and whisk to combine. Bring to a boil. Turn the heat down to a medium simmer and cook for 20 to 30 minutes, stirring occasionally.
Once the squash has cooled, remove the skin and place the roasted squash into the stockpot. Stir to combine and continue to cook for another 15 to 20 minutes. Season with a little salt. If you want the soup more spicy or sweet, add curry paste or palm sugar to taste.
Carefully ladle the mixture into a blender (in small batches) and blend on high until smooth. Then strain through a fine chinois or another strainer into another pot. Continue the process until all soup mixture is pureed. The soup should be smooth and semi-thick — add more liquid to get desired consistency or bring it to a boil to reduce it slightly, if too thin.
YIELD: 10 servings
SOURCE: Adapted from recipe by Chef Dean Shinagawa, Tulalip Bay
Cooking with Kabocha
Kabocha squash can be easily swapped into recipes calling for butternut or acorn squash. Steam it for a creamy purée to use in soups, pies, or even as a base for savory dishes. It’s particularly delicious when roasted, as it caramelizes beautifully, enhancing its natural sweetness. Try using kabocha in place of pumpkin in a pie—it’s known to add a richer, deeper flavor!
Storage Tips
The thick, tough skin of kabocha squash gives it an extended shelf life. When stored in a cool, dark place, a whole, uncut squash can last for up to a month. Once cut, wrap the remaining pieces tightly in plastic and store them in the refrigerator, where they’ll stay fresh for up to a week.
Whether you’re new to kabocha or a long-time fan, this winter squash deserves a spot on your table. Its flavor, nutrition, and versatility make it a standout ingredient perfect for any season. Next time you visit our farmers markets, be sure to pick one up and discover why kabocha squash has become a favorite of home cooks and chefs alike.
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