Named for its dark green, almost black, skin, Black Futsu Squash (also known as Black Futsu Pumpkin) is a keeper – both literally and figuratively!
This small squash fits in one hand and looks like a lumpy, bumpy pumpkin.
Native to Japan, Black Futsu has been grown for centuries (since around the 1600s), but it is now enjoyed by people all over the world.
Black Futsu Squash is the member of a small and exclusive but desirable club that includes Delicata and Red Kuri: Its skin is tender and thin, AND delicious to eat – so this is a winter squash that doesn’t have to be peeled! This makes for both easy preparation and a bit of added nutrition.
TASTE & TEXTURE: Very nutty, sweet, and a bit earthy; the skin tastes similar to baked potato; firm but creamy flesh
ALSO KNOWN AS: Black Futsu Pumpkin, Futsu Black, Kurosawa
In this Article
- About Black Futsu Squash
- Nutrition & Benefits
- How to Select Black Futsu Pumpkin
- How to Cut It
- How to Cook Black Futsu Squash
- Favorite Recipes
About Black Futsu Squash
Black Futsu pumpkin, scientific name “Cucurbita moschata,” has long been an ingredient used in Japanese cuisine. It is prized for its sweet and nutty flavor, as well as its dense and creamy flesh. Its small size, lumpy and bumpy looks, and unique color lend it well to decorative displays as well!
In recent years, Black Futsu pumpkin has gained popularity in other parts of the world as well, particularly in the United States. The pumpkin’s unique appearance, incredible taste, and easy preparation has made it a favorite among chefs and food enthusiasts.
Nutrition & Benefits
Despite its small size, the Black Futsu squash is quite nutrient-dense. It is a good source of fiber, vitamins A and C, and potassium. It also contains antioxidants that can help to protect against cancer and other diseases.
How to Select Black Futsu Pumpkin
You want firm pumpkins that are heavy for their size, which ranges from one pound to three.
If you grow Japanese Futsu in your garden, you may want to pick it before it has matured, then allow it to mature off the vine. This is one that continues to grow and mature once it’s been picked, and the nutty flavors continue to develop in storage. It also stores for a long time!
How to Cut It
No need to peel this thin-skinned squash! Simply wash it then cut it, skin on. A favorite way to cut this little squash is to simply cut it in half, scoop out the seeds, and then cut it into approximately 2-inch-wide wedges to roast it.
How to Cook Black Futsu Squash
- Roast it: Toss wedges in olive oil, sprinkle them with salt and pepper, and roast the wedges in the oven at 400°F for 30 minutes until tender.
- Fry it: Coat roasted squash in tempura batter and fry for dippable pumpkin goodness!
Favorite Recipes
- Futsu Squash Tempura from The Rhode Show
- Roasted Black Futsu Squash with Salsa Verde and Lentils from Growing with Gertie
- Roasted & Marinated Black Futsu Squash with Jeweled Grain Salad from Eat Winter Vegetables
Have you tried this unique little pumpkin-shaped squash? What’s your favorite preparation? Share in the comments below!
