As the nights grow cooler, our cravings for hearty, comforting dishes tend to grow along with them. And what better way to warm up than with a dish featuring the star of the season: kabocha squash? This versatile and nutritious ingredient is a staple in many cuisines around the world, and once you start cooking with it, you’ll wonder how you ever lived without it. In this article, we’re celebrating the humble kabocha squash with 19 delicious recipes that are sure to become new favorites. From savory soups and stews to sweet pies and pancakes, we’ve got you covered with a range of dishes that showcase the best of this beloved ingredient.
Whether you’re looking for a quick weeknight dinner or a special occasion meal, these kabocha squash recipes have something for everyone. So grab your favorite cooking tools and get ready to cozy up with some seriously delicious food. In this article, we’ll be exploring everything from classic roasted kabocha squash with maple glaze to more adventurous dishes like kabocha squash tempura and spicy stew. Let’s dive in!
Roasted Kabocha Squash with Maple Glaze
Roasted Kabocha Squash with Maple Glaze Recipe
Introduction
Elevate your fall gatherings with this sweet and savory roasted kabocha squash dish, perfectly balanced by a rich maple glaze. This easy-to-make recipe is sure to become a new favorite.
Ingredients
– 1 medium kabocha squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup pure maple syrup
– 1 tbsp apple cider vinegar
Instructions
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper.
4. Roast the squash for 45-50 minutes or until tender and caramelized.
5. While the squash is roasting, prepare the maple glaze by whisking together maple syrup and apple cider vinegar in a small bowl.
6. After the squash has roasted for 30 minutes, brush it with the maple glaze.
7. Continue to roast for an additional 15-20 minutes or until the glaze is caramelized.
Cooking Time
Total cooking time: approximately 1 hour 5 minutes
Creamy Kabocha Squash Soup
Warm up with this comforting and flavorful soup made with roasted kabocha squash, onions, garlic, and a hint of cream.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Drizzle the olive oil over the squash and season with salt and pepper.
4. Roast the squash for 45-50 minutes or until tender and caramelized.
5. Scoop the flesh into a blender or food processor with the roasted onions and garlic.
6. Add the broth and blend until smooth.
7. Return the soup to a pot, add heavy cream, and warm over low heat.
8. Season to taste and serve hot, garnished with fresh herbs if desired.
Cooking Time: 1 hour 15 minutes
Kabocha Squash and Coconut Curry
Kabocha Squash and Coconut Curry Recipe
Discover the rich flavors of Japan and India blended together in this easy-to-make Kabocha Squash and Coconut Curry recipe.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Heat the coconut oil in a large skillet over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
4. Add the kabocha squash cubes and coconut milk to the skillet. Stir well to combine.
5. Bring the mixture to a simmer, then reduce heat to medium-low and cook for 15-20 minutes or until the squash is tender.
6. Season with salt and pepper to taste.
7. Garnish with chopped cilantro leaves and serve over rice or noodles.
Cooking Time: 20 minutes
Kabocha Squash Risotto with Sage
A creamy and comforting risotto dish infused with the warm flavors of kabocha squash and sage.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons white wine (optional)
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh sage leaves, chopped (about 2 tablespoons)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the kabocha squash; cook for 5 minutes, stirring occasionally.
4. Add the Arborio rice; cook for 1 minute, stirring constantly.
5. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. If using wine, add after 3 cups of broth have been absorbed.
7. When the rice is cooked, stir in the butter, salt, and pepper.
8. Stir in the chopped sage leaves.
Cooking Time:
– Preparation time: 15 minutes
– Cooking time: 25-30 minutes
Kabocha Squash Tempura
Transform kabocha squash into a crispy, golden-brown delight with this simple tempura recipe.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed into 1-inch pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Tempura batter mix (available at most Asian grocery stores)
– Optional: salt, pepper, and sesame seeds for garnish
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and soda water to form the tempura batter.
2. Dip each kabocha squash cube into the batter, making sure it’s fully coated.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan or a deep fryer to 350°F (175°C).
4. Carefully place the battered squash cubes into the hot oil and fry for 3-5 minutes on each side, or until golden brown.
5. Remove from oil with a slotted spoon and drain excess oil on paper towels.
6. Serve immediately, garnished with salt, pepper, and sesame seeds if desired.
Cooking Time: 10-12 minutes total (including frying time)
Enjoy your crispy kabocha squash tempura!
Spicy Kabocha Squash Stew
Warm up with this hearty and aromatic stew featuring roasted kabocha squash, infused with the perfect balance of spices.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 2 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash with olive oil, cumin, smoked paprika, and cayenne pepper until evenly coated.
3. Spread squash on a baking sheet and roast for 30 minutes or until tender.
4. In a large pot, sauté onion and garlic over medium heat until softened.
5. Add roasted squash, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper.
6. Simmer stew for 20-25 minutes or until flavors have melded together.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 50-55 minutes
Kabocha Squash and Black Bean Tacos
A flavorful twist on traditional tacos, this recipe combines the natural sweetness of roasted kabocha squash with the savory goodness of black beans.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 6 tacos shells (corn or flour)
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. In a bowl, toss the squash with olive oil, onion, garlic, cumin, paprika, salt, and pepper.
4. Spread the mixture on a baking sheet and roast for 45-50 minutes, or until the squash is tender.
5. In a pan, heat the black beans over medium heat. Add salt and pepper to taste.
6. Warm the tacos shells according to package instructions.
7. Assemble the tacos by spooning the roasted squash mixture onto the shells, followed by the black beans.
Cook Time: 45-50 minutes
Kabocha Squash Mash with Garlic Butter
This recipe is a delicious and healthy twist on traditional mashed squash, featuring the sweet and nutty flavor of kabocha squash paired with savory garlic butter.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 4 tablespoons unsalted butter
– 3 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45-50 minutes or until tender.
4. Let the squash cool slightly, then mash with a fork or potato masher.
5. In a small saucepan, melt 2 tablespoons of butter over medium heat. Add garlic and cook for 1 minute.
6. Stir the garlic butter into the mashed squash and season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 45-50 minutes
Kabocha Squash and Kale Salad
Celebrate the flavors of fall with this hearty and nutritious salad, featuring roasted kabocha squash and kale.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. In a large bowl, massage the kale with olive oil, apple cider vinegar, and honey until leaves are slightly softened.
5. Once the squash is cool enough to handle, scoop out the flesh and add it to the bowl with the kale.
6. Season with salt and pepper to taste. If using feta cheese, crumble it on top of the salad.
7. Serve warm or at room temperature.
Cooking Time: 45 minutes
Kabocha Squash Pancakes with Cinnamon
Start your day off right with these moist and flavorful pancakes, packed with the natural sweetness of kabocha squash.
Ingredients:
– 1 medium kabocha squash, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Cinnamon for sprinkling
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add mashed kabocha squash, milk, egg, and melted butter to the dry ingredients. Stir until just combined.
4. Drop batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook an additional 1-2 minutes, until golden brown.
7. Sprinkle with cinnamon while still warm.
Cooking Time: 10-12 minutes
Kabocha Squash and Ginger Soup
Warm up with a comforting bowl of Kabocha Squash and Ginger Soup!
Ingredients:
– 1 medium Kabocha squash (about 2 lbs)
– 2 inches fresh ginger, peeled and sliced
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Kabocha squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash in the oven for 45 minutes, or until tender and caramelized.
4. In a large pot, sauté the chopped onion and minced garlic in a little oil until softened.
5. Add the roasted Kabocha squash, sliced ginger, vegetable broth, cumin, salt, and pepper to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup is heated through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Stuffed Kabocha Squash with Quinoa
This recipe combines the natural sweetness of kabocha squash with the nutty flavor of quinoa, creating a delicious and nutritious fall dish.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. In a medium saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for about 15-20 minutes or until the quinoa is tender.
4. Toss the squash with olive oil, onion, garlic, and parsley. Season with salt and pepper.
5. Roast the squash in the oven for about 45-50 minutes or until tender.
6. Fill each squash half with cooked quinoa and serve.
Cooking Time: 1 hour 10 minutes
Kabocha Squash and Chickpea Curry
This comforting curry is a perfect blend of sweet and savory, featuring kabocha squash as the star ingredient. The slightly nutty flavor of chickpeas pairs perfectly with the warm spices and creamy coconut milk.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. In a large pot, sauté onions, garlic, cumin, curry powder, turmeric, and cayenne pepper until fragrant.
2. Add the cubed kabocha squash and cook until tender, about 10-12 minutes.
3. Stir in chickpeas, coconut milk, salt, and pepper.
4. Simmer for an additional 5-7 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Grilled Kabocha Squash with Honey Drizzle
Grilled Kabocha Squash with Honey Drizzle Recipe
Summary:
This sweet and savory recipe brings out the natural sweetness of kabocha squash, paired with a drizzle of warm honey for an added layer of flavor.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup honey
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the kabocha squash in half lengthwise and scoop out seeds and pulp.
3. Brush both sides of the squash with olive oil, then season with salt and pepper.
4. Place the squash on the grill, cut side down, and cook for 20-25 minutes or until caramelized.
5. While the squash is cooking, warm the honey in a saucepan over low heat.
6. Once the squash is done, brush it with the warm honey and serve immediately.
Cooking Time:
20-25 minutes
Note: You can also roast the squash in the oven at 400°F (200°C) for about 45 minutes if you prefer.
Kabocha Squash and Miso Noodle Bowl
Warm up with a nourishing bowl of Japanese-inspired goodness, featuring tender kabocha squash, savory miso noodles, and a hint of umami flavor.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 8 oz soba noodles
– 2 tbsp white miso paste
– 2 tbsp soy sauce
– 1 tsp sesame oil
– 1/4 cup chopped scallions
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45-50 minutes or until tender and caramelized.
4. Cook soba noodles according to package instructions. Drain and set aside.
5. In a small saucepan, whisk together miso paste, soy sauce, and sesame oil.
6. Bring the mixture to a simmer over medium heat, stirring occasionally.
7. Combine cooked noodles with roasted squash and miso sauce. Top with chopped scallions and season with salt and pepper to taste.
Cooking Time: 1 hour
Kabocha Squash Pie with Nutmeg
Savor the warm, comforting flavors of autumn with this delicious Kabocha squash pie infused with nutmeg.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs), cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine mashed Kabocha squash, heavy cream, sugar, and salt. Stir until smooth.
3. Add the ground nutmeg and stir to combine.
4. Roll out the pie crust and place it in a 9-inch pie dish.
5. Pour the squash mixture into the pie crust.
6. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: 40-45 minutes
Tips:
– Use fresh Kabocha squash for the best flavor.
– Adjust the amount of nutmeg to your liking.
– Serve warm with whipped cream or a dollop of vanilla ice cream, if desired.
Kabocha Squash and Lentil Stew
This comforting stew is a perfect blend of fall flavors, with the sweetness of kabocha squash and the earthiness of lentils. It’s a great way to warm up on a chilly day.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss kabocha squash with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic in a little bit of oil until softened.
4. Add lentils, cumin, smoked paprika, and roasted squash to the pot. Stir to combine.
5. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Kabocha Squash Fries with Sea Salt
Transform kabocha squash into crispy fries, seasoned with the perfect amount of sea salt.
Ingredients:
– 1 large kabocha squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp sea salt
– Optional: your favorite seasonings (e.g., garlic powder, paprika)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. Slice each half into 1/4-inch thick strips, resembling French fries.
4. Place the squash strips on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and sprinkle with sea salt to taste.
6. Toss gently to coat evenly.
7. Roast in the preheated oven for 20-25 minutes or until crispy and golden brown.
Cooking Time: 20-25 minutes
Enjoy your delicious and healthy kabocha squash fries with a sprinkle of sea salt!
Kabocha Squash and Pumpkin Seed Pasta
Warm up with this seasonal pasta dish featuring roasted kabocha squash and nutty pumpkin seeds.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 8 oz pasta of your choice
– 1/4 cup pumpkin seeds
– 2 tbsp olive oil
– Salt, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Drizzle with olive oil and season with salt.
4. Roast the squash for 45 minutes, or until tender and caramelized.
5. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
6. In a blender or food processor, blend roasted squash with pumpkin seeds until smooth.
7. Toss cooked pasta with the squash-pumpkin seed mixture.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 1 hour 15 minutes
Summary
Get cozy with these 19 delicious kabocha squash recipes! From comforting soups to savory curries and sweet pies, this versatile squash is the star of the show. Try roasting it with maple glaze or making creamy soup with coconut milk. Or, get adventurous with tempura, tacos, and curry-filled risotto. Even make a decadent pie with nutmeg or enjoy it as a crispy fry with sea salt. Whatever your taste buds desire, kabocha squash is the perfect ingredient to warm up any chilly night.
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