19 Simple Plant-based Kabocha Recipes
These Japanese kabocha recipes are simple, wholesome, and full of flavor! From cozy soups and savory sides to fresh salads and sweet treats, there’s something for everyone. Enjoy this versatile winter squash to the fullest—let’s get started!
1. Kabocha Dango (Vegan)
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!
2. Kabocha Squash Muffins (Vegan)
These 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.
3. Kabocha Squash Cookies (Vegan)
If you are looking for a Japanese pumpkin recipe, try these easy Kabocha Squash Cookies. They are so crunchy and tasty that you can’t stop eating them!
4. Kabocha Squash Miso Soup (Vegan)
This Kabocha Miso Soup is an authentic Japanese soup packed with the umami of niboshi dashi. It’s hearty, easy, and so delicious.
5. Kabocha Squash Soup (Vegetarian)
If you are looking for an early fall soup recipe, try this easy Kabocha Squash Soup! Its rich flavors and silky texture make it a perfect comforting soup on chilly days!
6. Veggie-Loaded Kabocha Squash Soup (Vegan)
On a cold day, nothing beats the rich and creamy flavor of Veggie-Loaded Kabocha Soup. This Japanese-style soup will warm you up all over!
7. Lotus Root & Kabocha Squash Salad (Vegan)
You’re going to love this healthy and easy Japanese Kabocha and Lotus Root Salad for fall! This delicious salad is made with roasted lotus root and kabocha squash tossed in seasoned hijiki seaweed.
8. Kabocha Squash Salad with Egg (Vegetarian)
This easy-to-make Kabocha Salad with Egg will be ready in 15 minutes! This salad is perfect if you’re looking for a simple kabocha dish on your menu.
9. Kabocha Tempura (Vegetarian)
Here’s a great way to enjoy the taste of Japan at home. Learn how to cook delicious, light Japanese Kabocha Tempura with this easy recipe!
10. Simmered Kabocha (Vegan)
This Simmered Kabocha is an easy and delicious side dish made by simmering kabocha with sugar, mirin, and soy sauce. It’s perfect if you are looking for a simple kabocha recipe.
11. Fried Kabocha Squash (Vegan)
If you’re looking for an easy kabocha squash recipe, why not try these Japanese-style Fried Kabocha Squash? It’s ready in 10 minutes and tastes so good!
12. Leftover Roasted Vegetables (Vegan)
Leftover Roasted Vegetables are my favorite way to enjoy kabocha! Place large chunks of kabocha on a sheet pan, combine with sea salt and olive oil, and roast for 20 minutes at preheated 200C/392F. It’s simple, but you can enjoy the squash’s natural sweetness.
13. Japanese Vegetable Curry (Vegan)
The Japanese curry rice is creamy, starchy, and easy for a family dinner. The dish usually contains meat, but this Japanese Vegetable Curry has plenty of vegetables to make it vegan or vegetarian. Let’s learn how!
14. Steamed Kabocha Squash (Vegan)
Kickstart your fall preparations with Steamed Kabocha Squash—the best way to savor its delightful goodness! Learn how to steam and enjoy its deliciousness!
15. Easy Nimono Recipe with Japanese Vegetables (Vegan)
This Nimono Recipe is a must-try if you love winter vegetables and enjoy Japanese cooking! It’s a traditional simmered dish bursting with full, flavorful richness!
16. Mini Kabocha Pie (Vegetarian)
Enjoy this delicious Mini Kabocha Pie made with sweet, creamy Japanese pumpkin. These flaky, perfectly portable pies are ideal for fall snacking or a cozy dessert!
17. Kabocha Korokke (Japanese Pumpkin Croquettes)
Enjoy the taste of fall with these kabocha korokke! Crispy on the outside and creamy-sweet inside, they’re a delicious way to enjoy pumpkin’s natural flavor!
18. Kabocha Gratin
This kabocha gratin is a creamy, cheesy bake made with sweet Japanese pumpkin. It’s cozy, comforting, and perfect for fall!
19. Kabocha Salad with Cream Cheese
Try this creamy kabocha salad with crunchy nuts and cream cheese. It’s a delicious and easy Japanese side dish perfect for fall or meal prep. Simple to make in just a few steps!
How to Cut a Kabocha Squash
The dark green skin of Kabocha squash is a challenge to cut through. If you are a first-timer, maybe you’re not quite sure where you should be cutting from. Learn how to cut kabocha squash in 5 ways and savor these delicious recipes!
Your Questions Answered
The skin is edible, and no need to peel it. But if you want that beautiful orange color for your muffins or other desserts, take off the skin!
Yes, you can. The skin is edible and rich in nutrients.
It has a rich, sweet flavor with a soft and fluffy texture. It tastes like a delicious combination of potatoes and chestnuts.
Kabocha squash contains beta-carotene, vitamin E, and dietary fiber.
It has the benefit of 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 during the cold season.
Yes, it is a carbohydrate. It contains 20 g of carbs per 100 grams, which makes it similar to sweet potatoes but less than rice at 37g.
Pick the one that is dark green, hard, glossy on the skin, and heavy.
Check the stem first. If you find a Kabocha squash with a dry, cork-like stem, it’s ideally ripe and tastes good. Another point is an orange mark on the skin, which contacted the ground and did not turn green. If they are bright orange, it’s a sign of mature Kabocha squash.
🎥 Watch This Video!
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Leave a Rating!
I hope you enjoy these Kabocha Recipes! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Juri Austin
Hi! I’m Juri, founder of Chef JA Cooks and the creator and photographer of this site. I’m here to guide you in authentic yet easy-to-follow Japanese recipes! Let’s explore the world of Japanese cuisine together!