If you’re on the hunt for fresh squash recipes to spice up your dinner table, you’re in the right place! Kabocha squash, often called Japanese pumpkin, is a versatile winter squash that’s sweet, nutty, and oh-so-delicious. Whether you’re learning how to cook Kabocha squash for the first time or you’re a seasoned pro, these kabocha pumpkin recipes will inspire you to get creative in the kitchen.
Check out more squash recipes:
- 15 Best Spaghetti Squash Recipes
- 15 Tasty Butternut Squash Recipes
- How to Cook Hubbard Squash: 15 Best Recipes
- 15 Delicious Acorn Squash Recipes
From cozy soups to satisfying squash dinner recipes, this list has something for everyone. So grab a kabocha squash (or kombucha squash as some call it!) and let’s dive into these flavorful winter squash recipes that will make any meal feel extra special.
1. Roasted Kabocha Squash
Roasted Kabocha squash is a simple, cozy dish that really lets the natural sweetness of the squash shine. This one is great as a side dish for dinner or even as a snack. My kids love it because it gets all caramelized on the edges, and I love it ‘cause it’s so easy. Just toss it in the oven, and you’re good to go!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Ingredients:
- 1 medium Kabocha squash
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the Kabocha squash in half, scoop out the seeds, and slice it into wedges (you can leave the skin on).
- Toss the wedges with olive oil, garlic powder, paprika, salt, and pepper.
- Lay them on a baking sheet in a single layer.
- Roast for 25 minutes, flipping halfway, until golden and tender.
- Serve warm and enjoy the crispy edges!
2. Kabocha Squash Soup
This soup is like a warm hug in a bowl. Perfect for chilly days or when you’re feeling under the weather. It’s creamy and slightly sweet without needing heavy cream. You can pair it with some crusty bread, and it’s basically heaven!
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 medium Kabocha squash, peeled and cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft.
- Add the cubed Kabocha squash and cook for a few minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer until the squash is tender (about 20 minutes).
- Blend the soup until smooth using a hand blender or regular blender.
- Stir in the coconut milk, season with salt and pepper, and heat through. Serve warm.
3. Kabocha Squash Curry
This Kabocha squash curry is a family favorite. It’s creamy, flavorful, and pairs beautifully with steamed rice or naan bread. Plus, it’s packed with veggies, so I feel good about serving it to the kids!
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Ingredients:
- 1 medium Kabocha squash, peeled and cubed
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 cups coconut milk
- 1 cup vegetable broth
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp olive oil
- Salt, to taste
Instructions:
- Heat olive oil in a pot and sauté onion, garlic, and ginger until fragrant.
- Add the curry powder and turmeric, and stir for a minute.
- Toss in the Kabocha squash and stir to coat with the spices.
- Pour in the coconut milk and vegetable broth.
- Simmer for 20 minutes, until the squash is soft.
- Serve hot with rice or bread.
4. Kabocha Squash Stir-Fry
If you’re looking for something quick and easy, this stir-fry is it. It’s colorful, flavorful, and super versatile. You can throw in whatever veggies you have lying around and make it your own!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ingredients:
- 2 cups Kabocha squash, thinly sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 garlic cloves, minced
- Sesame seeds for garnish
Instructions:
- Heat sesame oil in a pan over medium heat.
- Add garlic and ginger, and stir until fragrant.
- Toss in the Kabocha squash, bell pepper, and carrot.
- Stir-fry for about 10 minutes, until everything is tender.
- Drizzle with soy sauce and cook for another minute.
- Garnish with sesame seeds and serve immediately.
5. Kabocha Squash Tempura
Tempura is one of those dishes that feels fancy but is surprisingly easy to make. Kabocha squash works beautifully here because it’s naturally sweet and soft. These crispy little bites are perfect as an appetizer or snack!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ingredients:
- 1 small Kabocha squash, thinly sliced
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- Vegetable oil for frying
- Salt, to taste
Instructions:
- In a bowl, whisk the egg and ice-cold water together. Gradually add the flour and mix until just combined (lumps are okay!).
- Heat vegetable oil in a deep pan to 350°F (175°C).
- Dip the Kabocha slices into the batter, letting excess drip off.
- Fry in small batches until golden and crispy, about 2-3 minutes per side.
- Drain on paper towels, sprinkle with salt, and serve hot.
6. Kabocha Squash Mash
Move over mashed potatoes—Kabocha squash mash is here! It’s creamy, slightly sweet, and packed with flavor. This is my go-to side dish when I want something comforting but a little different.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients:
- 1 medium Kabocha squash, peeled and cubed
- 2 tbsp butter (or olive oil for vegan)
- 1/4 cup milk (or non-dairy milk)
- Salt and pepper, to taste
Instructions:
- Boil the Kabocha squash in a large pot of salted water until tender, about 15-20 minutes.
- Drain and return the squash to the pot.
- Add butter and milk, and mash until smooth.
- Season with salt and pepper, adjusting to taste. Serve warm.
7. Kabocha Squash Risotto
This risotto is a bit of a labor of love, but it’s totally worth it. The Kabocha squash makes it creamy and rich without needing too much cheese. It’s fancy enough for guests but comforting enough for a family dinner.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Ingredients:
- 1 cup Arborio rice
- 2 cups Kabocha squash, peeled and cubed
- 1 small onion, chopped
- 3 cups vegetable broth, warmed
- 1/2 cup Parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pan and sauté onion until soft.
- Add the rice and stir for a minute to toast it.
- Slowly add the broth, one ladle at a time, stirring constantly until absorbed.
- In another pan, sauté the Kabocha squash until tender, then mash slightly.
- Stir the squash into the risotto, and continue adding broth until the rice is creamy and tender.
- Mix in Parmesan cheese, season with salt and pepper, and serve.
8. Kabocha Squash and Chickpea Stew
This hearty stew is one of those dishes that fills you up without weighing you down. The combination of creamy Kabocha squash and protein-packed chickpeas is just perfect for a cozy dinner.
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Ingredients:
- 2 cups Kabocha squash, cubed
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
Instructions:
- Heat olive oil in a pot and sauté onion and garlic until fragrant.
- Add the squash, cumin, and smoked paprika, stirring to coat.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 20 minutes, until the squash is tender.
- Stir in the chickpeas and cook for 5 more minutes.
- Serve warm with rice or bread.
9. Kabocha Squash and Lentil Soup
This soup is my go-to when I want something hearty but healthy. Lentils add a nice earthy flavor, and the Kabocha squash makes it naturally creamy without any cream. Bonus: it’s a one-pot meal!
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Ingredients:
- 1 cup red lentils, rinsed
- 2 cups Kabocha squash, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 5 cups vegetable broth
- 1 tsp turmeric
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
- Heat olive oil in a large pot and sauté onion and garlic until soft.
- Add the lentils, squash, turmeric, and broth.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until lentils are tender.
- Blend half the soup for a creamy texture, leaving some chunks.
- Season with salt and pepper, and serve warm.
10. Kabocha Squash Pasta Sauce
This creamy pasta sauce is one of those meals that feels indulgent but is secretly packed with veggies. The Kabocha squash makes the sauce rich and velvety, and it pairs perfectly with your favorite pasta. My kids always ask for seconds with this one!
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Ingredients:
- 2 cups Kabocha squash, peeled and cubed
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/2 cup milk (or non-dairy milk)
- 1/4 cup grated Parmesan (optional)
- 2 tbsp olive oil
- Salt and pepper, to taste
- Pasta of your choice
Instructions:
- Cook your pasta according to package instructions and set aside.
- Heat olive oil in a pan and sauté onion and garlic until soft.
- Add the Kabocha squash and 1/2 cup water. Cover and cook until the squash is tender (about 10 minutes).
- Blend the squash mixture until smooth, then return it to the pan.
- Stir in the milk and Parmesan, and season with salt and pepper.
- Toss the sauce with cooked pasta and serve warm.
11. Kabocha Squash and Spinach Salad
This salad is a beautiful mix of sweet, savory, and nutty flavors. The roasted Kabocha squash and fresh spinach make it feel light yet satisfying. Perfect as a side dish or even a light meal.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Ingredients:
- 2 cups Kabocha squash, peeled and cubed
- 4 cups fresh spinach
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup toasted pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
Instructions:
- Preheat oven to 400°F (200°C). Toss Kabocha squash with 1 tbsp olive oil, salt, and pepper. Roast for 20 minutes, flipping halfway.
- In a large bowl, combine spinach, roasted squash, feta, and pumpkin seeds.
- Whisk together honey, balsamic vinegar, and remaining olive oil for the dressing.
- Drizzle the dressing over the salad and toss gently. Serve fresh.
12. Kabocha Squash Flatbread Pizza
This flatbread pizza is a quick and fun way to use up some Kabocha squash. The sweet squash pairs so well with melty cheese and herbs. It’s great as a dinner or even an appetizer for a party!
- Servings: 2-3
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ingredients:
- 1 flatbread or naan
- 1 cup roasted Kabocha squash, mashed
- 1/2 cup shredded mozzarella
- 1/4 cup goat cheese (optional)
- 1 tbsp olive oil
- 1 tsp dried thyme or rosemary
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Spread the mashed Kabocha squash over the flatbread.
- Sprinkle mozzarella, goat cheese, and thyme on top.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 12-15 minutes, until the cheese is bubbly. Slice and enjoy.
13. Kabocha Squash Fritters
These fritters are crispy on the outside and soft on the inside, with a hint of natural sweetness from the Kabocha squash. They’re perfect as a snack or a fun appetizer for gatherings.
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Ingredients:
- 2 cups grated Kabocha squash
- 1/4 cup all-purpose flour
- 1 egg
- 2 green onions, chopped
- 1 tsp garlic powder
- Salt and pepper, to taste
- Vegetable oil for frying
Instructions:
- In a bowl, mix grated Kabocha squash, flour, egg, green onions, garlic powder, salt, and pepper.
- Heat oil in a skillet over medium heat.
- Scoop about 2 tbsp of the mixture and flatten it slightly into a patty.
- Fry the fritters for 2-3 minutes per side, until golden brown.
- Drain on paper towels and serve warm.
14. Kabocha Squash Pancakes
: These pancakes are a fun twist on breakfast! They’re fluffy, slightly sweet, and loaded with the goodness of Kabocha squash. My kids love them with a drizzle of maple syrup or a sprinkle of powdered sugar.
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Ingredients:
- 1 cup mashed Kabocha squash
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 egg
- 3/4 cup milk
- 1 tbsp melted butter
Instructions:
- In a bowl, whisk together flour, sugar, baking powder, and cinnamon.
- In another bowl, mix mashed Kabocha squash, egg, milk, and melted butter.
- Combine wet and dry ingredients, stirring until just mixed.
- Heat a skillet over medium heat and lightly grease it.
- Pour batter onto the skillet (about 1/4 cup per pancake) and cook until bubbles form, then flip.
- Serve warm with your favorite toppings.
15. Kabocha Squash Muffins
These muffins are moist, tender, and perfect for breakfast or an on-the-go snack. The natural sweetness of Kabocha squash means you don’t need too much sugar, and they smell amazing while baking!
- Servings: 12 muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Ingredients:
- 1 cup mashed Kabocha squash
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup vegetable oil
- 2 eggs
- 1/4 cup milk
Instructions:
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
- In another bowl, whisk together Kabocha squash, oil, eggs, and milk.
- Gradually combine the wet and dry ingredients until just mixed.
- Scoop the batter into the muffin tin, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick comes out clean. Cool slightly and enjoy!
I hope these fresh squash recipes have inspired you to try something new and delicious with kabocha squash! Whether you’re just learning how to cook kabocha squash or you’re searching for unique kabocha pumpkin recipes, there’s so much you can do with this versatile winter squash.
From hearty squash dinner recipes to simple and comforting squash recipes kabocha-style, the possibilities are endless. So next time you’re looking for a kombucha squash recipe or exploring winter squash recipes, you’ll have plenty of ideas to make your meals unforgettable.
Happy cooking, and enjoy the sweet, nutty goodness of kabocha squash!
Leave a Reply