Cucurbita moschata Duch. x Cucurbita máxima
Everything in kabocha pumpkin is useful. Zinc, magnesium, iron and phosphorus are some of the nutrients found in the seeds, which only need a few minutes in the oven to be transformed into a healthy, low calorie snack. The green rind is quite hard when raw, but once cooked, can be consumed together with soft flesh. The flowers can be sautéed or breaded and deep fried. Also known as Japanese pumpkin in English and by several other names in Portuguese, this variety results from a cross of butternut squash and pumpkin, and it is consumed all over Brazil. The flesh is drier, perfect for cream soups, fritters, mashes, rolls and gnocchi. The best are harvested from March to October.
