Discover the best Japanese 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, 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.
This post will teach you how to pick a perfect kabocha squash. You'll also get tips on cutting and cooking it with 13 easy and delicious recipes!
Learn more about this versatile squash and enjoy it to the fullest!
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About this recipe
- You will get to know Kabocha squash (Japanese pumpkin)
- 13 delicious and best ways to cook Kabocha squash
- Mostly vegan recipes
- Kabocha squash FAQ
What is Kabocha Squash?
Kabocha squash, or Japanese pumpkin, is a type of sweet squash and is a staple in Japanese cooking. It's heavy, and the skin is so hard. The outside is dark green skin, and the inside is beautiful bright orange flesh.
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?
Kabocha squash is a delicious alternative to sweet potatoes or chestnuts. It's sweet and starchy with a soft, fluffy texture. 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, 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 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
If you're unsure how to cut Kabocha squash, I've got the perfect recipe for you!
The following recipe will show you how to cut a whole kabocha squash into quarters, plus five different sizes depending on the dish you make. I put in a lot of information, so I hope it helps!
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!
Kabocha Dango (Vegan)
Kabocha Squash Muffins (Vegan)
Kabocha Squash Cookies (Vegan)
Simmered Kabocha (Kabocha Nimono)
Kabocha Squash Miso Soup
Veggie-Loaded Kabocha Squash Soup (Vegan)
Lotus Root & Kabocha Squash Salad (Vegan)
Kabocha Squash Salad with Egg (Vegetarian)
Veggie Quinoa Salad (Vegan)
Fried Kabocha Squash (Vegan)
Leftover Roasted Vegetables (Vegan)
Kabocha Tempura
Japanese Vegetable Curry (Vegan)
Kabocha Squash FAQ
The skin is edible, and no need to peel it. But if you want that perfect orange 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, they're ideally ripe and taste 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.
Thanks For Stopping By
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Watch How To Cook Japanese Kabocha Squash (Playlist)
Kabocha Squash eBook to inspire your fall cooking!
Download your copy of this eBook that has all you need to know about Kabocha squash! How to pick, how to cut, and ten easy recipes. It's time for fall cooking with these delicious ideas!
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