13 Best Kabocha Squash Recipes

Learn how to cook a Japanese pumpkin with my delicious kabocha squash recipes. Try it sweet or savory - there are many ways to bring out its unique flavors!

Kabocha squash is a delicious Japanese pumpkin, a versatile vegetable that you can enjoy in various ways, from roasting to deep frying.

If you are new to this sweet squash or looking for a new recipe to spice up your menu, you are at the right place!

This post will show you how to cook kabocha squash in 13 different ways.

This recipe is for you if:
• You love kabocha squash.
• You want to know how to cook kabocha squash.
• You are looking for kabocha squash recipes.

I hope you find your favorite recipe and enjoy this tasty and versatile winter squash to the fullest! Let's get started!

Jump to:

• About this recipe
• 13 Best Japanese Kabocha squash recipes
• What is Kabocha Squash?
• How to Cut a Kabocha Squash
• Storage
• Kabocha Squash FAQ
• Thanks For Stopping By
• 📖 Recipe
• Japanese Kabocha Squash Recipes

About this recipe

• How to cook Kabocha squash
• 13 delicious and best recipes
• Mostly vegan recipes
• Kabocha squash FAQ

13 Best Japanese Kabocha squash recipes

Let's dive into the delicious kabocha squash recipes. They are simple and easy to make from desserts, salads, soups, and savory dishes!

I hope you will find your favorite one!

Desserts

1. Kabocha Dango (Vegan)
2. Kabocha Squash Muffins (Vegan)
3. Kabocha Squash Cookies (Vegan)

Soup & Salad

4. Kabocha Squash Miso Soup
5. Veggie-Loaded Kabocha Squash Soup (Vegan)
6. Lotus Root & Kabocha Squash Salad (Vegan)
7. Kabocha Squash Salad with Egg (Vegetarian)
8. Veggie Quinoa Salad (Vegan)

Simmering and others

9. Simmered Kabocha (Kabocha Nimono)
10. Fried Kabocha Squash (Vegan)
11. Leftover Roasted Vegetables (Vegan)
12. Kabocha Tempura
13. Japanese Vegetable Curry (Vegan)

1. Kabocha Dango (Vegan)

2. Kabocha Squash Muffins (Vegan)

3. Kabocha Squash Cookies (Vegan)

4. Kabocha Squash Miso Soup

5. Veggie-Loaded Kabocha Squash Soup (Vegan)

6. Lotus Root & Kabocha Squash Salad (Vegan)

7. Kabocha Squash Salad with Egg (Vegetarian)

8. Veggie Quinoa Salad (Vegan)

9. Simmered Kabocha (Kabocha Nimono)

10. Fried Kabocha Squash (Vegan)

11. Leftover Roasted Vegetables (Vegan)

12. Kabocha Tempura

13. Japanese Vegetable Curry (Vegan)

What is Kabocha Squash?

In this section, I'll talk more about Kabocha squash. If you want to know what it is, the health benefits, and how to pick it, then keep reading!

Kabocha squash, or Japanese pumpkin, is a type of winter squash and is a staple in Japanese cooking. It stands out for its tasty sweet flavor - much sweeter than butternut squash and other squash varieties.

The outer skin is dark green, and the inside is bright orange flesh. It's heavy, and the dark green kabocha skin is so hard.

The season

We can find Kabocha squash all year long, but their harvest time is in summer, and they're at their best in the fall (and towards the winter) after being perfectly mature.

What does it taste like?

Japanese pumpkin is a delicious alternative to sweet potatoes or chestnuts. It's sweet, starchy, and fluffy with tender skin.

Also, like other winter squashes, they can be eaten skin-on or off, depending on your preference.

Versatile Vegetable

You can cook kabocha squash in many different ways. We often deep-fry it for tempura, but you could also simmer it or put it into a salad. It's also great for making desserts. You can make anything from savory side dishes to sweets with it.

What are the health benefits?

The Kabocha squash is a nutritious vegetable that offers many health benefits. It contains beta carotene, vitamin E, vitamin C, and dietary fiber.

In Japan, we have a custom of eating kabocha squash on the winter solstice in December. This tradition is our way of preparing for the cold weather.

Because it benefits in fighting off bacteria and viruses that cause colds, the dry air in winter makes us more susceptible to catching infections, so eating it can help keep your immune system healthy.

How to Cut a Kabocha Squash

The dark green skin of Kabocha squash is a challenge to cut through. If you are a first time to try, maybe you're not quite sure where you should be cutting from.

The easiest way is to take the stem first. Once you've removed the stem, start cutting where it was, and cutting the rest is much easier.

You will need a sharp knife and a good cutting board. Please place a wet cloth underneath if your cutting board is slippery like mine.

The following recipe will show you how to cut a whole kabocha squash into quarters, plus five different sizes (large chunks, thin and thick slices, and more) depending on the dish you make. I put in a lot of information, so I hope it helps!

Storage

• Whole kabocha squash: You can store it at room temperature for 2 to 3 months in a cool and dry place.
• Large pieces: If you buy a quarter kabocha at a grocery store, remove pulp and pumpkin seeds, cover it with plastic wrap, and store it in the fridge. It will last for 4 to 5 days.
• Small pieces: If you cut kabocha into small pieces, put them into an airtight container and store them in the fridge. It will last for 4 to 5 days.

Kabocha Squash FAQ

Thanks For Stopping By

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Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes, including vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.

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