How to Cut a Kabocha Squash (Japanese Pumpkin)

This simple guide will make it easy for you to prepare this sweet and nutty squash in no time.

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Prep Time 10

Course: Preparation

Cuisine: Japanese

1 whole Kabocha Squash Look for one that feels heavy for its size with a firm skin.

Step 1: Begin by washing the kabocha squash thoroughly under running water to remove any dirt or debris.
Step 2: Place the squash on a stable cutting board.
Step 3: Using a sharp chef's knife, carefully cut off the stem end of the squash to create a flat surface.
Step 4: Stand the squash upright on the flat end for stability.
Step 5: Cut the squash in half lengthwise, starting from the top and moving down to the bottom.
Step 6: Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
Step 7: If desired, cut each half into smaller wedges or cubes, depending on your recipe requirements.
Step 8: Your kabocha squash is now ready to be cooked or used in your favorite dishes!

Prep ahead: You can cut the squash ahead of time and store it in an airtight container in the fridge for up to 3 days.