Perhaps you saw my post where I wanted to make pumpkin soup, but I didn’t see any pumpkins in the store except for Japanese Pumpkins or Kabocha Squash. Well, I had never heard of them so I wanted to see what they had to offer, nutritionally. Here is what I found:
Kabocha Squash
Nutrition Facts per 2018 Nutritionix, I couldn’t find it on the USDA website.
Serving Size: 1 cup (245g grams)
Calories 49
Total Fat 0.2g grams
Saturated Fat 0.1g grams
Calories from Fat 1.5
Cholesterol 0mg milligrams
Sodium 2.5mg milligrams
Potassium 564mg milligrams
Total Carbohydrates 12g grams
Dietary Fiber 2.7g grams
Sugars 5.1g grams
Protein 1.8g grams
Vitamin A 19%*
Vitamin C 4%*
* Percent Daily Values are based on a 2000 calorie diet.
I think it is good and can be used in the place of a sugar pie pumpkin when making soup or just roasting it to eat. I think it would make a good replacement for a pie because people say it is sweeter than a pumpkin, but I don’t know because I do not make/bake pumpkin pies nor do I eat them so I don’t know if it would be a good substitute.
I just had a butternut squash tonight and I don’t know that I would agree with the information I am seeing on the internet about kabocha squash being sweeter. I would have to taste them both side by side to decide. If you were to ask me right now I would say the butternut squash is sweeter. But I did not eat a lot of Japanese pumpkin when I had it. I just barely took a taste because I wanted to see if it would work in the soup. I didn’t cook it exactly like I do/did butternut squash. But still it was not that different. I would say I do not agree with the internet information. It could be the skin. Perhaps the skin on the kabocha squash makes it less sweet. I don’t know, but butternut squash is so sweet.
Do you like butternut squash? Do you thing you might try a Japanese Squash?
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