Home » Recipes » Recipe Roundup » 23 Kabocha Squash Recipes (+ Produce Guide)
by Marcie //January 24, 2022 (updated 2/23/23)
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23 Kabocha Squash Recipes includes curry, soup, hummus, cake and so many other delicious ways to use this amazing winter squash. You’ll also learn nutrition information, how to cut kabocha squash and so much more!
This time of year is my absolute favorite, and winter squash is one of the reasons why. Each variety is special in its own right, and while it’s hard to choose a favorite, kabocha squash is at the top of my list.
Before I went to cooking school, I had no idea what it was. My instructor did an amazing job of exposing my class to a wide variety of produce, and I’ll never forget the first time I tasted this wonderful squash.
It instantly became a favorite of mine for its special flavor, texture, and versatility, and I love finding new ways to incorporate it into my recipes.
Although kabocha is fairly common now, I come across people all the time that have never tried it. I hope this collection of recipes inspires you to try it for the first time, or in some different ways!
If you love produce, be sure to check out the recipe collections below!
- Butternut squash recipes
- Cabbage recipes
- Carrot recipes
- Chicory recipes
- Corn recipes
- Cranberry recipes
- Delicata squash recipes
- Fava bean recipes
- Fennel recipes
- Fig recipes
- Leek recipes
- Rhubarb recipes
- Persimmon recipes
- Poblano pepper recipes
- Pomegranate recipes
- Shishito pepper recipes
- Swiss chard recipes
- Tomatillo recipes
What is kabocha squash?
Kabocha squash, also known as Japanese pumpkin, is a type of winter squash. It’s dark green and bumpy with flecks of gold on the outside, and the inside is bright orange with velvety sweet flesh.
What does kabocha squash taste like?
Unlike most pumpkins, kabocha is slightly sweet and starchy with a nutty flavor.
Can you eat the skin of a kabocha squash?
Yes! Kabocha skin is totally edible, and adds a nice chewy contrast to the velvety sweet flesh. I love that I don’t have to peel the squash, which makes prepping it so much easier.
What is a good kabocha squash substitute?
If kabocha is not readily available to you or you simply prefer other varieties, you can substitute it with almost any variety of winter squash, including the following:
Acorn
Butternut
Delicata squash
Heirloom pumpkins — ask the farmer or market for the best edible types!
Red kuri
Sugar Pumpkin
Sweet Potato
Nutrition benefits of kabocha squash
Kabocha squash includes many health benefits. It’s low in calories and fat, and is a good source of fiber, antioxidants, iron, copper, magnesium, beta-carotene, and Vitamins A, B and C.
Nutrition information for one cup of squash is as follows:
Calories: 49
Fat: .2
Carbs: 12
Fiber: 2.7
Sugars: 5.1
Protein: 1.8
How to cut kabocha squash
Cutting kabocha can seem daunting, but it’s very easy to do following my handy tips below!
1. Stand the squash upright on a cutting board. Insert a paring knife into the top of the squash and cut downward until you reach the bottom, and repeat on the other side. Turn the squash over and either crack it open the rest of the way, or use your paring knife carefully to cut through the bottom of the squash.
2. Use the tip of a large spoon to scrape the seeds and stringy insides out of the squash.
3. Reserve the seeds for roasted pumpkin seeds!
3. Slice the squash into wedges or cubes.
Choosing and storing
Choose squash that’s firm and heavy, with no bruising or discoloration.
The squash will keep at room temperature in a cool, dark place for up to one month. Once you slice the squash, it will keep wrapped tightly in plastic wrap for 3-5 days.
Can you freeze kabocha squash?
Yes! Freeze cut squash for up to 3 months.
How to cookkabocha squash
You can cook your squash in the Instant Pot, oven or even your slow cooker! Check out details by clicking the links below!
1. Cook your kabocha squash whole in the Instant pot or oven and puree it for soup, risotto or for baking.
2. Grate it and use in baking just as you would carrot.
3. Roast it in wedges or chunks with your favorite seasoning and add to salads or serve as a side dish.
4. Simmer it in chili, curry or soup.
23 delicious Kabocha Squash Recipes
Thanks to its edible skin, preparing and cooking kabocha squash is a breeze! You can use it like you would any other winter squash — in soups, stews, pasta dishes, and more.
The following recipes show how truly unique and versatile kabocha is.
Roasted Kabocha Squash with Tahini Dressing
Roasted Kabocha Squash with Tahini Dressing is an easy roasted kabocha squash recipe with garam masala spice and maple orange tahini dressing!
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Kabocha Squash Soup
This creamy cinnamon ginger kabocha squash soup is topped with a tart cherry drizzle and pecan cherry crumble. Grab and bowl and get cozy!
Wild Rice Salad with Kabocha Squash and Brown Butter Vinaigrette
This hearty salad is packed with fresh produce and is perfect for holiday get togethers.
3 Ways to Cook Kabocha Squash
Learning how to cook Kabocha squash doesn’t have to be difficult! With these 3 easy methods, you’ll find one that works for you!
Dark Chocolate Kabocha Muffins
These chocolate muffins are incredibly moist thanks to the kabocha squash puree in the batter. Perfect for quick grab-and-go breakfasts.
Kabocha Chili
A cozy Kabocha Two Bean Chili simmered in a chipotle and poblano base with fire roasted tomatoes and warming spices.
Oven Baked Chicken and Wild Rice Skillet with Kabocha Ribbons
Such a simple, comforting dish that tastes like fall!
Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts
The perfect winter salad! Creamy kabocha squash, pomegranate seeds, and a tangy vinaigrette make for a filling salad.
Kabocha Squash Hummus
This creamy hummus is great as a dip for cracker and veggies, or as a spread for sandwiches and wraps.
Thai Pumpkin Curry with Chicken
Thai Pumpkin Curry is packed with tender chunks of chicken, pumpkin and veggies in a creamy flavorful coconut red curry sauce! It's an easy weeknight dinner that's great for meal prep and it's freezer friendly!
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Kabocha Squash Casserole
Creamy, naturally sweet kabocha squash casserole with gluten-free walnut topping – a marvelous dish to share with friends and family during the holidays.
Whole Roasted Kabocha Squash with Chipotle Butter
Whole Roasted Kabocha Squash with Chipotle Butter is a healthy fall side dish ~ and my whole roasting method is the best way to cook winter squash.
Kabocha Squash Cake with Chai Caramel
Made gluten-free and refined sugar-free, this cake is mostly naturally sweetened using kabocha squash!
Creamy Kabocha Squash Mashed Potatoes
Creamy Kabocha Squash Mashed Potatoes are kabocha squash and yukon gold potatoes mashed to creamy perfection. They’re creamy, festive and so flavorful!
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Vegetarian Stuffed Kabocha Squash
If you love winter squash, you are going to love this easy stuffed kabocha squash recipe! This recipe is vegetarian, but there is a simple way to make this stuffed squash vegan as well!
How to Make Pumpkin Puree
Learn How to Make Pumpkin Purée with my easy tips! It's velvety smooth with a delicious fresh flavor, and it is freezer-friendly!
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Maple Roasted Kabocha Squash & Quinoa Salad
Light, fluffy quinoa is combined with roasted kabocha squash, pomegranate seeds, fresh herbs, crunchy pistachio seeds and a sweet maple dressing.
Roasted Kabocha Squash Dip
Roasted Kabocha Squash Dip is a healthy and delicious dip, perfect for a snack or for a party.
Roasted Kabocha Squash Salad with Creamy Garlic Dressing
This is a simple clear-out-the-fridge salad. Feel free to tweak the ingredients to suit what you have on hand!
Chili Maple Roasted Winter Squash
Chili Maple Roasted Winter Squash is winter squash roasted to perfection with chili powder and maple syrup, and tossed in an maple orange vinaigrette.
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Lamb Stuffed Kabocha Squash
Lamb stuffed kabocha squash is filled wild mushrooms and couscous, fresh cranberries, blue cheese and aromatic rosemary.
Spicy Kabocha Pumpkin Soup
It’s hard to believe this thick, creamy, velvety soup is dairy-free and vegan-friendly… but it is!
Chocolate Chip Kabocha Bars
These cinnamon-spiked, gluten free, Chocolate Chip Kabocha Bars make for a decadent tasting dessert or breakfast!
Resources:
posted in: Fall, Produce Guides, Recipe Roundup, Recipes, Winter // 6 comments
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Leanne — Reply
Until I started food blogging, I had no idea what a kabocha squash was. I haven’t been able to find any around here, but I’m on the look out! In the meantime, love the information you’ve provided and the roundup of recipes!
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Katherine | Love In My Oven — Reply
As always, such a good produce guide, Marcie! I had no idea it was called the Japanese pumpkin. I have seen these at the grocery store but I’ve only bought them once! Now I’ve definitely got to give it a try!
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Katerina — Reply
I have never made anything with kabocha but my excuse is that we simply don’t seem to have it here in Australia! How interesting that you can eat the peel – I’d never think of that! Love the awesome recipe round up too, thanks Marcie.
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flavorthemoments — Reply
Thank you Katerina, and I hope you’re able to find this amazing squash one day!
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Kelly | Foodtasia — Reply
Great and very informative guide, Marcie! So drooling over all of your wonderful squash dishes!
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flavorthemoments — Reply
Thank so much Kelly, and I can’t wait to try these recipes too!
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