Kabocha squash

Kabocha squash often referred to as Japanese pumpkin or buttercup squash, is a common ingredient in Japanese cuisine and is becoming more well-known internationally. Despite the lack of nutrition data for kabocha particularly on the website of the United States Department of Agriculture (USDA), a cup (116 grams) of winter squash normally provides the following nutrients:

• Calories: 39
• Fat: 0 grams
• Protein: 1 gram
• Carbs: 10 grams
• Fiber: 2 grams

Kabocha squash, like other winter types, is a good source of minerals including vitamin C and provitamin A as well as antioxidants. Its flavor has been likened to a potato and pumpkin hybrid. The skin is also edible when thoroughly cooked. You can roast, boil, sauté, or create a soup with kabocha squash. Additionally, it is used to produce tempura, which entails delicately coating fruit pieces in panko breadcrumbs and deep-frying them till crisp.