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Food as Medicine: Kabocha Squash

Oct 9
2 min read

Kabocha squash, often referred to as Japanese pumpkin, features a dense, vibrant orange flesh and a naturally sweet, earthy flavor that tastes like a cross between sweet potato and traditional pumpkin. Because of its drier texture, it is exceptional at absorbing savory flavors and retaining its shape in cooked dishes. It is a nutrient-dense powerhouse packed with dietary fiber, essential minerals like potassium, and high levels of cell-protecting antioxidants like beta-carotene and vitamin C. Research indicates that the bioactive phytochemicals in kabocha squash (Cucurbita maxima) help regulate blood sugar levels due to its low glycemic index, protect against oxidative stress, and support skin, eye, and cardiovascular health.

We love this comforting, steamed dish of kabocha squash with pork ribs, and it's nutritional benefits are an added bonus!

Steamed Pork Ribs with Kabocha Squash


Ingredients:

  • 1/2 lb pork short ribs, cut into bite-sized pieces

  • 2 cups kabocha squash, cut into 1-inch cubes (peeling is optional) 

  • 2 stalks green onion, chopped

  • 1 tbsp coconut aminos

  • 1/2 tbsp soy sauce (can substitute with potato starch, or arrowroot starch) 

  • 1/2 tbsp corn starch 

  • 1/2 tsp salt

  • 1/4 tsp sugar


Directions:

  1. In a large, deep plate, marinate the pork ribs with the coconut aminos, soy sauce, starch, salt, and sugar for about 10 minutes.

  2. Arrange the kabocha squash cubes evenly around the marinated pork ribs.

  3. Steam for 20 minutes with a lid over medium heat, until the pork is cooked through and the kabocha squash is tender.

  4. Carefully remove the plate from the steamer. Drain any excess water from the plate, as the squash will release some moisture during cooking.

  5. Garnish with freshly chopped green onions and serve.


Tip: You can absolutely use regular pumpkin for this recipe! Use 2 cups of cubed pumpkin if you so choose. 

References:

Rana, M. S., et al. (2023). Nutritional characterization and antioxidant properties of various parts of pumpkin (Cucurbita maxima). Heliyon, 9(6), e16704.


Leichtweis MG, Molina AK, Pires TCS, et al. Biological Activity of Pumpkin Byproducts: Antimicrobial and Antioxidant Properties. Molecules. 2022;27(23):8366. Published 2022 Nov 30. doi:10.3390/molecules27238366


King, L. M. (2026). Kabocha Squash: Its Nutrition and Health Benefits. WebMD.

This website provides general information only. Content does not constitute medical advice. Consult a healthcare professional for medical guidance.

 
 
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