Kabocha squash

Kabocha can start when your baby is ready for solids, usually around 6 months. The word kabocha comes from Japanese and covers a group of related winter squashes. Squash is native to the Americas. It appears in both savory and sweet dishes across Asia.

Kabocha supplies fiber, folate, magnesium, and vitamins A, B6, and C. Vitamin C helps the body absorb iron from plant sources such as beans and seeds. Carotenoids turn into vitamin A in the body and support vision.

Peeling tip

You can eat the skin and it is nutritious, but it is very hard. Set the squash on a board with the stem up and cut it in half. Scoop out the seeds and cut it into wedges. Peeling is simpler if you cut it into wedges, whether before or after cooking.

Cooking

Kabocha can stay dense even when cooked. Simmering it in broth or sauce softens it. It should mash when pressed lightly with a finger or fork.

Well-cooked kabocha carries a low choking risk. In theory, any food can still cause choking. Prepare it in the way that matches your child's age. Stay close during meals, within arm's reach.

Winter squashes are not a common allergen. Allergy to eating them is uncommon but has been reported. Handling the squash can cause an itchy hand rash in some people. Wash your hands right after preparing it. For babies with very sensitive skin, apply a barrier cream to the face and diaper area before the meal.

People allergic to ragweed pollen or other members of the gourd family may also react. What you usually notice is a brief itch, tingle, or burn inside the mouth. Cooking, peeling and canning can lessen the reaction. Keep the first servings small.