Kabocha Squash

No. Well-cooked kabocha squash presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve kabocha squash in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergies to ingestion of winter squashes, such as kabocha squash, are uncommon, but have been reported. There have also been reports of people getting an itchy rash on their hands after handling winter squashes. To minimize any reaction, wash your hands immediately after preparing the squash. If baby’s skin is very sensitive, apply a barrier ointment (such as pure white petroleum jelly or a plant-based oil-wax combination) to baby’s face and diaper area before eating, and gently wash face and hands after eating.

People who are allergic to ragweed pollen and/or other fruits and vegetables in the Cucurbitaceae family may also be sensitive to winter squashes, such as kabocha squash, or experience Oral Allergy Syndrome (also known as pollen food allergy syndrome). Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Cooking, canning, and/or peeling squashes (as applicable) may help minimize and even eliminate the reaction.

As with introducing any new food, start by serving a small quantity for the first few servings. If there is no reaction, increase the amount over future meals.

Yes. Kabocha squash offers excellent amounts of fiber, folate, vitamins B6 and A, as well as magnesium and vitamin C. Together, these nutrients support baby’s gut microbiome, neurodevelopment, metabolism, vision, immunity, skin health, and plenty more. In particular, the vitamin C in kabocha squash helps baby more effectively absorb iron from iron-rich plant-based foods like beans, nuts, and seeds. 

Kabocha squash is also high in plant compounds called carotenoids (specifically beta-carotene, lutein, and zeaxanthin), which our bodies convert to vitamin A. These compounds support visual health and offer antioxidant and anti-cancer properties.

★ Tip: Kabocha squash skin is edible and nutritious, but it can be very tough and hard to peel. To peel the skin, first halve the squash: sit the squash on a cutting board with the stem facing up, insert the knife near the stem, and press down until the tip reaches the bottom of the squash, then press the knife down to the cutting board. Repeat on the other side of the stem and pull apart the halves. From there, the squash can be de-seeded and cut into wedges—a shape that is easier to peel before or after cooking.

There are many wonderful options. Look for foods that are easy for baby to feed to themselves, that are low in choking risk, and that offer nutrients babies need, such as iron. A few of our favorite first foods include cooked broccoli, oatmeal, and mango pits.

None! Put solid food directly on baby’s tray, plate, or bowl, then let baby explore with their hands. If you like, keep a baby spoon or fork nearby to help familiarize the child with utensils, but the skills to use them are not expected until early toddlerhood.