Discover the best kabocha squash recipes and enjoy fall in our favorite ways!
If you are new to kabocha squash or looking for a new recipe to spice up your fall menu, you are at the right place!
Kabocha squash, also known as Japanese pumpkin, is a fall favorite and can be used in many different ways.
- This recipe is for you if:
- You love kabocha squash
- You are looking for easy kabocha squash recipes
- You don't know how to cut kabocha squash
- You are looking for new ideas for fall cooking
In this post, you will learn how to pick a perfect kabocha squash. You'll also get tips on cutting and cooking it with ten easy and delicious recipes!
Learn more about this versatile squash and enjoy it to the fullest!
Jump to:
What is Kabocha Squash?
It's Japanese Pumpkin
Kabocha squash or Japanese pumpkin is a type of squash and is a staple in Japanese cooking. It's heavy and the skin is so hard. The outside is dark green and the inside is beautiful bright orange.
The season
Kabocha squash can be found all year long but they are harvested in summer, and they're at their best in the fall (and towards the winter) after being perfectly mature.
What does it taste like?
Kabocha squash is a delicious alternative to sweet potatoes or chestnuts. It's fluffy, starchy, and just as sweet. Also, like other winter squashes, they can be eaten skin-on or off, depending on your preference.
It's so versatile
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 dishes and 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, as well as dietary fiber.
In Japan, we have a custom of eating kabocha squash on the winter solstice in December. This tradition is our way to prepare for the cold weather.
Because it has the benefit of fighting off bacteria, 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 during this time.
How To Pick it
They're such great ingredients for soup and roasting, but how do you pick one at a store that is ready to eat? It can be hard deciding which ones are ripe enough since they all look the same.
I had a lot of experience with kabocha - not being ripe, having no sweetness and bland taste...
But since I learned how to pick it with these checkpoints, you know what? It always gets me some good ripe Kabocha squash. Let's take a look at them!
What to look for when buying Kabocha squash
- Pick the one that is dark green, hard, glossy on the skin, and heavy.
- If you find a Kabocha squash that has a dry, cork-like stem then that means they're ripe perfectly and will taste good.
- The orange mark on the skin is called the "ground mark", which is the part that contacts with the ground and did not turn green. If they are in bright orange, it's a sign of mature Kabocha squash.
- If it's already cut, pick the one with bright orange, and filled with pulp and seeds.
Next time you buy kabocha squash, try these tips, and you can pick the best starchy and sweet kabocha! I hope it helps!
How to cut it
Have you ever tried to cut kabocha squash but found it difficult?
I had been avoiding cutting Kabocha squash for years because of how tough the skin is. It's so hard and thick.
And then I found that once you take off the stem first, the rest becomes much easier!
I am going to show you how easy it is to cut a Kabocha squash then you will be more comfortable cooking it in your kitchen! Let's get started!
- Insert the tip of the knife diagonally around the stem and make a notch while turning the kabocha squash.
- Lift the bottom of the stem with the knife and remove it.
- Insert the tip of the knife from where the stem was, hold it steady, and push the knife gradually.
- Turn it then do the same on the other side to cut it in half.
Storage
- You can store kabocha squash in a cool and dark place for 2-3 months.
- If it's already cut, remove pulp and seeds, and wrap with plastic wrap and store it in the fridge. It will last for 4 to 5 days.
Kabocha Squash eBook to inspire your fall cooking!
Download your copy of this free eBook that has all you need to know about Kabocha squash! How to pick, how to cut, and 10 easy recipes. It's time for fall cooking with these delicious ideas!
10 Kabocha squash recipes
Let's dive into the delicious recipes with kabocha squash. They are all simple and easy to make. I hope you will find your favorite one!
Kabocha Squash Dango
This Kabocha Dango is an easy Japanese pumpkin dessert with only 2 ingredients. Mix mashed kabocha and starch and pan-fry. That's it! It's chewy, starchy, and so tasty!
Kabocha Squash Muffins (Vegan)
These vegan kabocha squash muffins are made from Japanese pumpkin which is starchy and sweet. No butter or eggs are used, but it's fluffy, moist, and super easy to make.
Kabocha Squash Cookies (Vegan)
If you are looking for a Japanese kabocha recipe, try these easy kabocha squash cookies. It's so crunchy and tasty, you can't stop eating it!
Kabocha Squash Miso Soup
What's better than a cozy bowl of kabocha miso soup? This comforting soup is hearty and flavorful, and easy to make in under 15 minutes!
Kabocha Squash Creamy Miso Soup
It's veggie-loaded, delicious, and warming Kabocha squash creamy miso soup. It's perfect for cold days to warm your body up!
Lotus Root & Kabocha Squash Salad
Healthy and easy Japanese-style side dish in fall! A hearty salad with roasted lotus root and kabocha squash, and tossed with seasoned hijiki seaweed.
Kabocha Squash Salad with Egg
This easy-to-make kabocha squash salad will be ready in 15 minutes! If you're looking for a simple kabocha dish to your menu, this salad is perfect!
Veggie Quinoa Salad
Here is a recipe for Veggie Quinoa Salad with pumpkin and carrots. It is easy to make, colorful, and perfect for everyday use or house party.
Fried Kabocha Squash:
If you're looking for a super easy kabocha squash recipe, why not try these Japanese-style fried kabocha squash? It's ready in 10 minutes and tastes so good!
Roasted Fall Vegetables:
A delicious, healthy side dish that you can cook in a snap. Roast your favorite fall veggies with simple seasoning!
Kabocha Squash FAQ
The skin is edible and most of the recipes above are cooked with it on. So you don't need to peel it. But if you want to get that perfect orange for your muffins or other desserts- just take off the skin!
Kabocha squash is a delicious alternative to sweet potatoes or chestnuts. It's fluffy, starchy, and just as sweet.
Kabocha squash contains beta carotene, vitamin E, as well as dietary fiber.
It has the benefit of fighting off bacteria, 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 during the cold season.
Yes, it is a carbohydrate. It contains 20 g of carbs per 100 grams, which makes it similar in amount to sweet potatoes but less than rice at 37g.
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