17 Kabocha Squash Recipes That Will Make You Fall In Love With This Winter Vegetable (2024)

Among the vivid array of squashes available in fall and winter, kabocha squash might not stand out. For one thing, it's just not as cute as acorn, honeynut or butternut squash. But being cute isn't everything, and we hope these kabocha squash recipes will give you many reasons to love it, despite its rough exterior.

Kabocha is a category of squash; most varieties have dark green skin, which is tough and often mottled or streaky, and orange and grey varieties exist too. With its squat shape, kabocha looks like buttercup squash, but without the rounded "turban" on top. It's long been a favorite in Japan, but these days kabocha has joined the bounty of squash, pumpkins, and gourds in autumnal displays at farmstands and grocery stores across the U.S.

Using Kabocha Squash

Its concentrated flavor and especially dense texture make the sturdy kabocha ideal for all cooking methods. The almost fiberless flesh can be slightly floury, like a potato or chestnut. This helps it absorb liquid, sauces, butter, and olive oil better than most, making for flavorful results.In Japanese cooking, kabocha squash is often used in vegetable tempura, and simmered or steamed, because it holds up so well. Its nutty sweetness is matched by its velvety texture when cooked in savory or sweet recipes.

Prepping

The skin of kabocha is very hard, and trying to peel it with a vegetable peeler could lead to frustration. Instead, many cooks recommend leaving the skin on for cooking and peeling after it is cooked, which is much easier. Roasted in wedges or cubes, the peel becomes tender and entirely edible (be sure to wash and pat dry the squash before slicing). If you want to remove the kabocha's skin before cooking, hack the squash in half or wedges with a large knife or cleaver, and then use a smaller knife to cut off the peel. Don’t forget the seeds: As with most winter squash, the seeds can be tossed with oil and salt and roasted until crunchy.

Buying

At the market, select kabocha squash with the stem is attached. Choose heavy squash without dents or cuts.

Storing

Whole kabocha squash can be stored at cool room temperature for at least a month. Once you've cut into the squash, scoop out its seeds and wrap any unused portions of squash in plastic wrap; store in the refrigerator for up to two weeks.

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Roasted Sausages With Cabbage and Squash

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A nice hot oven, one sheet pan, and three main ingredients equals dinner in one. Kabocha squash wedges roast so easily with the skin still on. A quick vinaigrette adds the perfect finish.

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Kabocha-Cauliflower Mash

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This vivid mash is simple enough to be a weeknight favorite, but special enough to be your vegan side dish for the holiday table. Pro tip: If you find it difficult to peel the squash before cooking, cook it first and cut away the peel before puréeing.

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Squash-and-Rajas Tostadas

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This Mexican-inspired snack or appetizer is a bright and cheerful choice any time of year. The vegetarian toppings include squash, peppers, quick-pickled radishes, and crumbly cotija cheese for make-your own tostadas.

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Honey-Roasted Squash

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Kabocha is the perfect candidate for this technique but this is the template you need no matter which type of winter squash you would like to roast. Simply cut the squash into large wedges and then drizzle with warm honey–butter (use maple butter if you prefer).

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Squash Lasagna With Spinach

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With heft and flavor coming from kabocha squash, this rich vegetarian lasagna is meat-free. Two types of cheese plus ricotta and a béchamel sauce add creaminess and make this oh-so satisfying.

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Roasted Kabocha Squash Soup

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A warming soup that’s aromatic with cinnamon, cumin, and ancho chili. Garnishes such as blackened corn kernels and green pumpkin seeds will transport you to the American Southwest with every spoonful.

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Brown Rice Bowl With Kabocha Squash and Shiitakes

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Here an elegant twist on "instant" soup using smoky Lapsang Souchong tea, which is easily found in grocery stores, as the broth. With the addition of soy sauce, a dash of rice vinegar and pre-cooked rice, this nutritious soup can be on your table in 15 minutes.

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Spiced Kabocha Squash Butter

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Pumpkin butter is a farmhouse favorite, and using kabocha squash instead makes sense; it is sweeter than many pumpkins, with a smooth, dense texture. The squash is roasted in halves, and then scooped out and slowly cooked on the stovetop. Serve as a condiment or spread.

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Coconut, Fish, and Pumpkin Stew

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Scotch bonnet peppers, coconut milk, hearty vegetables, and seafood make a nourishing bowlful of stew for a cold night.This recipe calls for the Caribbean squash called calabaza, kabocha makes a good alternative, it’s similar in texture though not quite as sweet.

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Roasted Kabocha Squash With Tahini and Herb salad

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Simple to prepare and impressive on the platter, this roasted squash side dish makes a great buffet or potluck offering.

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Chicken and Rice With Kabocha Squash

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One-pot cooking like this, using a heavy, covered pot is the way cooks did it for centuries before plug-in appliances. Enjoy the process as the chicken turns golden-brown and the onions sizzle, and the way the white wine scents your kitchen–then let your oven finish the work for you.

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Shrimp Stew With Kabocha Squash and Okra

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Good cooking is all about understanding what works well together and getting the most flavor from your ingredients. Here, shrimp shells are used to add their unique flavor to this pot of zesty, Gullah-inspired stew.

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Japanese Squash-and-Soba Soup

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Kabocha squash is the heart of this simple and nutritious soup. The clear broth is made from seaweed and bonito flakes, it's a classic dashi. (You can also buy premade dashi.) Serve yourself a bowl with noodles, tofu, and vegetables, and enjoy a peaceful meal.

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Pressure Cooker Thai Red Curry

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The Instant Pot or pressure cooker make simple work of this spicy stew. To add to the simplicity, we use pantry items such as store-bought red curry paste and coconut milk. Any type of winter squash can be used in this recipe—kabocha is a particularly great fit, because it holds up so well while simmering.

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Chicken-and-Squash Curry

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This curry encourages you to take time in the kitchen and breathe in the aromas of Indian curry leaves, ginger, and spices as they cook. When it's done, spoon out the tender chicken and squash over rice, and serve with yogurt or raita, cilantro sprigs and lime.

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Kabocha Pumpkin Hot Pot

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A delicious example of Japanese comfort food, this recipe uses a traditional donabe or hotpot, but your Dutch oven works just as well. Note this recipe refers to the kabocha squash as pumpkin—the texture of a kabocha is similarly dense to pumpkin.

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Heirloom-Squash and Pumpkin Pie

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A variety of sturdy squashes like kabocha can be used in combination with, or in place of, pumpkin for pie. Classic pie spices plus sage, brandy, and dark brown sugar for extra depth of flavor.

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