23 Kabocha Squash Recipes (+ Produce Guide)
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
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.
Unlike most pumpkins, kabocha is slightly sweet and starchy with a nutty flavor.
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.
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:
Heirloom pumpkins — ask the farmer or market for the best edible types!
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:
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.
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.
Yes! Freeze cut squash for up to 3 months.
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.