Get ready to fall in love with kabocha squash all over again! As the leaves turn and the air crisps, this versatile veggie shines in everything from cozy soups to hearty roasts. Whether you’re a seasoned chef or a kitchen newbie, our roundup of 20 delicious recipes will inspire your autumn cooking. Dive in and discover your next favorite dish!
Roasted Kabocha Squash Soup
Back when I first discovered kabocha squash at my local farmers’ market, I was instantly drawn to its vibrant orange hue and sweet, nutty aroma. It’s become a staple in my kitchen, especially for this velvety roasted kabocha squash soup that’s as comforting as it is colorful.
Ingredients
- 1 medium kabocha squash, about 3 pounds, with a deep orange flesh and firm texture
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely chopped for a sweet, caramelized base
- 3 cloves garlic, minced to release their pungent, aromatic flavor
- 4 cups vegetable broth, preferably homemade for the richest flavor
- 1 teaspoon finely ground black pepper, for a subtle heat
- 1/2 teaspoon sea salt, to enhance the natural sweetness of the squash
- 1/2 cup full-fat coconut milk, for a creamy, luxurious finish
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for roasting the squash.
- Cut the kabocha squash in half, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil. Place cut-side down on a baking sheet. Roast for 45 minutes, or until the flesh is fork-tender and caramelized at the edges.
- While the squash cools, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes, until translucent and beginning to caramelize.
- Add the minced garlic to the pot and sauté for another minute, just until fragrant. This builds a flavor foundation for the soup.
- Scoop the roasted squash flesh into the pot, add the vegetable broth, black pepper, and sea salt. Bring to a boil, then reduce heat and simmer for 15 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth. For an extra silky texture, strain through a fine-mesh sieve.
- Stir in the coconut milk and heat through for another 2 minutes. Taste and adjust seasoning if necessary.
Every spoonful of this soup is a cozy embrace, with the kabocha’s natural sweetness shining through, balanced by the savory depth of the broth. Serve it with a drizzle of coconut milk and a sprinkle of black pepper for an elegant touch, or pair with crusty bread for a heartier meal.
Kabocha Squash Curry
Having stumbled upon a kabocha squash at my local farmer’s market last weekend, I was instantly inspired to whip up something warm and comforting. Its vibrant orange hue and sweet, nutty flavor promised a curry that would be both hearty and subtly sweet, perfect for those chilly evenings when you crave something a little indulgent yet wholesome.
Ingredients
- 1 medium kabocha squash, peeled and cubed into 1-inch pieces
- 2 tablespoons rich extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) creamy coconut milk
- 2 cups vegetable broth
- 1 teaspoon sea salt
- 1/2 teaspoon finely ground black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the diced onion and sauté until translucent, stirring occasionally, for about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
- Add the turmeric and cumin, stirring to coat the onions, garlic, and ginger, for about 30 seconds to toast the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Add the cubed kabocha squash to the pot, ensuring it’s submerged in the liquid. Cover and simmer for 20 minutes, or until the squash is tender when pierced with a fork. Tip: Stir occasionally to prevent sticking.
- Season with sea salt and black pepper, adjusting to your preference. Tip: The squash’s natural sweetness balances the spices, so taste before adding more salt.
- Garnish with fresh cilantro before serving.
Perfectly tender kabocha squash melts in your mouth, while the creamy coconut milk and aromatic spices create a curry that’s rich yet not overpowering. Serve it over a bed of fluffy jasmine rice or with warm naan bread to soak up every last bit of the flavorful sauce.
Stuffed Kabocha Squash with Quinoa
After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like the comfort of a warm, hearty dish to bring me back to center. This stuffed kabocha squash with quinoa is my go-to when I need a meal that’s as nourishing as it is delicious, blending the sweetness of squash with the nuttiness of quinoa in a way that feels like a hug from the inside.
Ingredients
- 1 medium kabocha squash, halved and seeded
- 1 cup quinoa, rinsed
- 2 cups vegetable broth, rich and flavorful
- 1 tbsp extra virgin olive oil, golden and aromatic
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 cup dried cranberries, plump and sweet
- 1/4 cup pumpkin seeds, toasted
- 1 tsp ground cumin, warm and earthy
- Salt to taste
Instructions
- Preheat your oven to 375°F (190°C). Place the kabocha squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25 minutes until just tender. Tip: Don’t overcook; the squash will roast more after stuffing.
- While the squash roasts, heat the olive oil in a medium saucepan over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
- Stir in the quinoa, vegetable broth, and cumin. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed. Tip: Letting the quinoa sit covered off the heat for 5 minutes ensures it’s perfectly cooked.
- Remove the quinoa from heat and fold in the dried cranberries and pumpkin seeds. Season with salt to taste.
- Flip the roasted squash halves cut-side up. Divide the quinoa mixture between them, packing it gently. Return to the oven for 10 minutes to warm through.
- Broil for 2-3 minutes until the top is lightly golden. Tip: Watch closely to prevent burning.
Bringing this dish to the table, the kabocha squash is tender yet holds its shape, cradling the quinoa filling that’s a delightful mix of textures and flavors. For an extra touch, drizzle with a bit more olive oil or sprinkle with fresh herbs before serving.
Kabocha Squash Pie
Fall has always been my favorite season for baking, and nothing says autumn quite like a warm, spiced Kabocha Squash Pie. I remember the first time I swapped out traditional pumpkin for kabocha; the deeper, nuttier flavor was a game-changer for my holiday table.
Ingredients
- 1 small kabocha squash, about 2 pounds, roasted and pureed to yield 2 cups of velvety smooth squash
- 1 cup packed dark brown sugar, for a molasses-like sweetness
- 3 large farm-fresh eggs, lightly beaten
- 1 cup heavy cream, for luxurious texture
- 1 tsp ground cinnamon, for warm spice notes
- 1/2 tsp ground ginger, for a slight kick
- 1/4 tsp freshly grated nutmeg, for aromatic depth
- 1/4 tsp fine sea salt, to balance the sweetness
- 1 unbaked 9-inch pie crust, chilled
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
- In a large mixing bowl, whisk together the kabocha squash puree and dark brown sugar until well combined.
- Add the lightly beaten eggs, heavy cream, cinnamon, ginger, nutmeg, and sea salt to the squash mixture. Whisk until smooth and homogenous.
- Pour the filling into the chilled pie crust, smoothing the top with a spatula for an even layer.
- Bake in the preheated oven for 50 to 55 minutes, or until the filling is set and a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack for at least 2 hours before serving. This resting time helps the filling set properly.
Every bite of this Kabocha Squash Pie offers a creamy texture and a complex flavor profile that’s both sweet and spicy. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Kabocha Squash Risotto
Unbelievably creamy and subtly sweet, this Kabocha Squash Risotto has become my go-to comfort dish during the chilly evenings. I remember the first time I tried it at a friend’s dinner party; the vibrant orange hue and the rich, velvety texture had me hooked instantly. Now, I make it a point to whip up this dish whenever I crave something that’s both hearty and elegant.
Ingredients
- 1 small Kabocha squash, peeled, seeded, and diced into 1-inch cubes
- 1 1/2 cups Arborio rice, rinsed and drained
- 4 cups low-sodium chicken broth, kept warm on the stove
- 1/2 cup dry white wine
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 tbsp rich extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp finely ground black pepper
- 1/4 tsp sea salt
Instructions
- In a large skillet, heat the olive oil and 1 tbsp of butter over medium heat until the butter melts and starts to foam.
- Add the finely chopped onion and sauté for 3-4 minutes, until translucent. Tip: Stir frequently to prevent browning.
- Stir in the minced garlic and cook for another 30 seconds, until fragrant.
- Add the Arborio rice to the skillet, stirring to coat each grain with the oil and butter mixture. Toast the rice for 2 minutes, until the edges become slightly translucent.
- Pour in the white wine and cook, stirring constantly, until the liquid is fully absorbed.
- Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Wait until each addition is nearly absorbed before adding the next. Tip: This process should take about 18-20 minutes for the rice to become al dente.
- Meanwhile, in a separate pan, steam the diced Kabocha squash for 10 minutes, until fork-tender. Mash half of the squash and leave the rest in cubes for texture.
- Once the rice is cooked, stir in the mashed and cubed squash, remaining 1 tbsp of butter, Parmesan cheese, salt, and pepper. Tip: For extra creaminess, let the risotto rest for 2 minutes off the heat before serving.
Yielded with a luxurious creaminess and a hint of natural sweetness from the Kabocha squash, this risotto is a masterpiece on its own. Try garnishing with a sprinkle of toasted pumpkin seeds for an added crunch and a pop of color.
Kabocha Squash and Coconut Milk Soup
Venturing into the cozy embrace of my kitchen on a crisp autumn evening, I found myself craving something warm, creamy, and subtly sweet. That’s when the idea of a Kabocha Squash and Coconut Milk Soup came to mind, a dish that perfectly marries the earthy depth of squash with the luxurious creaminess of coconut milk. It’s a recipe that feels like a hug in a bowl, especially when the leaves start to turn.
Ingredients
- 1 medium kabocha squash, peeled, seeded, and cubed into 1-inch pieces
- 1 can (13.5 oz) full-fat coconut milk, creamy and rich
- 2 cups vegetable broth, homemade or store-bought for depth of flavor
- 1 tbsp fresh ginger, finely grated for a spicy kick
- 2 cloves garlic, minced to release their aromatic essence
- 1 tbsp coconut oil, unrefined for a hint of tropical sweetness
- 1/2 tsp sea salt, finely ground to enhance all the flavors
- 1/4 tsp black pepper, freshly ground for a slight heat
Instructions
- Heat the coconut oil in a large pot over medium heat until it’s shimmering, about 1 minute.
- Add the minced garlic and grated ginger to the pot, sautéing until fragrant, about 30 seconds, being careful not to burn them.
- Stir in the kabocha squash cubes, coating them evenly with the oil, garlic, and ginger mixture.
- Pour in the vegetable broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer until the squash is tender, about 20 minutes.
- Once the squash is soft, blend the mixture with an immersion blender until smooth. For a silkier texture, strain the soup through a fine-mesh sieve.
- Return the soup to the pot, stir in the coconut milk, sea salt, and black pepper. Heat gently over low heat for 5 minutes, avoiding a boil to prevent the coconut milk from separating.
- Tip: For an extra layer of flavor, toast some squash seeds with a pinch of salt and use them as a garnish. Another tip: If the soup is too thick, adjust the consistency with a little more vegetable broth. Lastly, a squeeze of lime before serving can brighten the flavors beautifully.
Now, the soup boasts a velvety texture that’s both comforting and indulgent, with the kabocha squash lending a natural sweetness that’s perfectly balanced by the coconut milk’s richness. Serve it in hollowed-out mini pumpkins for a festive touch that’s sure to impress at any autumn gathering.
Kabocha Squash Pancakes
Just when I thought pancakes couldn’t get any cozier, I stumbled upon the magic of kabocha squash in my morning stack. Its naturally sweet, nutty flavor transforms the humble pancake into a autumnal delight that’s perfect any time of year. Here’s how I make them, with a few personal twists along the way.
Ingredients
- 1 cup pureed kabocha squash (velvety smooth, deep orange)
- 1 cup all-purpose flour (soft, unbleached)
- 2 tbsp brown sugar (dark, packed)
- 1 tsp baking powder (fresh, aluminum-free)
- 1/2 tsp cinnamon (ground, fragrant)
- 1/4 tsp nutmeg (freshly grated)
- 1/2 tsp salt (fine, sea)
- 1 cup milk (whole, creamy)
- 1 large egg (farm-fresh, room temperature)
- 2 tbsp unsalted butter (melted, slightly cooled)
- 1 tsp vanilla extract (pure, aromatic)
Instructions
- In a large bowl, whisk together the pureed kabocha squash, milk, egg, melted butter, and vanilla extract until smooth.
- In another bowl, sift together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt to ensure no lumps.
- Gently fold the dry ingredients into the wet ingredients until just combined; a few lumps are okay to keep the pancakes fluffy.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Repeat with the remaining batter, keeping the cooked pancakes warm in a 200°F oven.
These kabocha squash pancakes are irresistibly tender with a subtle sweetness that pairs wonderfully with a drizzle of maple syrup or a dollop of whipped cream. For an extra festive touch, top with toasted pecans or a sprinkle of cinnamon sugar.
Kabocha Squash Bread
Waking up to the crisp autumn air, I couldn’t help but crave something warm and comforting. That’s when I remembered the kabocha squash sitting on my counter, just begging to be turned into something delicious. This Kabocha Squash Bread is my go-to recipe when I want to fill my home with the sweet, earthy aromas of fall.
Ingredients
- 1 cup pureed kabocha squash, smooth and velvety
- 2 large farm-fresh eggs, lightly beaten
- 1/2 cup rich, dark brown sugar
- 1/4 cup pure maple syrup, with its deep caramel notes
- 1/3 cup melted unsalted butter, golden and fragrant
- 1 tsp pure vanilla extract, for a hint of warmth
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 tsp baking soda, to give it the perfect rise
- 1/2 tsp fine sea salt, to balance the sweetness
- 1 tsp ground cinnamon, for a spicy kick
- 1/2 tsp ground nutmeg, adding a nutty depth
Instructions
- Preheat your oven to 350°F (175°C) and generously grease a 9×5 inch loaf pan with butter or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the pureed kabocha squash, beaten eggs, brown sugar, maple syrup, melted butter, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, sea salt, cinnamon, and nutmeg to ensure there are no lumps and the spices are evenly distributed.
- Gradually fold the dry ingredients into the wet ingredients, mixing just until combined. Overmixing can lead to a dense loaf, so stop as soon as you no longer see streaks of flour.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even bake.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly springy to the touch.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. This resting period helps the bread set and makes slicing easier.
Buttery and moist, this Kabocha Squash Bread is a delightful treat that pairs wonderfully with a cup of hot tea or coffee. The subtle sweetness of the squash and the warmth of the spices make it perfect for breakfast or an afternoon snack. Try toasting a slice and spreading it with a bit of cream cheese for an extra indulgent twist.
Kabocha Squash and Chickpea Stew
Zesty flavors and hearty ingredients come together in this comforting Kabocha Squash and Chickpea Stew, perfect for those chilly evenings when you crave something warm and satisfying. I remember the first time I tried kabocha squash; its sweet, nutty flavor instantly won me over, and now it’s a staple in my autumn cooking.
Ingredients
- 1 tablespoon rich extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 kabocha squash (about 2 pounds), peeled, seeded, and cut into 1-inch chunks
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1/2 teaspoon sea salt
- Freshly ground black pepper, to taste
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large pot over medium heat until shimmering.
- Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
- Add the kabocha squash chunks to the pot, stirring to coat them in the spices.
- Pour in the vegetable broth and bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes.
- Add the chickpeas, sea salt, and black pepper, simmering uncovered for an additional 10 minutes until the squash is tender.
- Stir in the chopped cilantro just before serving.
You’ll love the creamy texture of the kabocha squash against the hearty chickpeas, with the smoky spices adding depth to every bite. Serve this stew over a bed of fluffy quinoa or with a slice of crusty bread to soak up all the delicious flavors.
Kabocha Squash Muffins
Every time I stumble upon a kabocha squash at the market, I’m reminded of the cozy autumn mornings when my kitchen is filled with the sweet, nutty aroma of baking. These kabocha squash muffins are my go-to for a quick breakfast or a sweet afternoon snack, packed with flavors that speak of home and comfort.
Ingredients
- 1 cup pureed kabocha squash, smooth and velvety
- 1/2 cup granulated sugar, for a touch of sweetness
- 1/3 cup light brown sugar, packed, for depth of flavor
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large farm-fresh eggs, at room temperature
- 1 tsp pure vanilla extract, for aromatic warmth
- 1 1/2 cups all-purpose flour, sifted for lightness
- 1 tsp baking soda, for the perfect rise
- 1/2 tsp salt, to balance the sweetness
- 1 tsp ground cinnamon, for a spicy kick
- 1/4 tsp ground nutmeg, for a hint of earthiness
- 1/4 tsp ground cloves, for a subtle depth
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly with butter.
- In a large mixing bowl, whisk together the pureed kabocha squash, granulated sugar, light brown sugar, melted butter, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves to ensure a lump-free batter.
- Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix to keep the muffins tender.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely, ensuring they set properly.
Kickstart your morning with these moist, flavorful muffins that boast a perfect balance of sweetness and spice. The kabocha squash lends a creamy texture that pairs wonderfully with a dollop of whipped cream or a drizzle of honey for an extra indulgent treat.
Kabocha Squash and Lentil Salad
This season, I’ve been obsessed with finding the perfect balance between hearty and healthy, and this Kabocha Squash and Lentil Salad is just that. It’s a dish that reminds me of the cozy autumn evenings spent in my grandmother’s kitchen, where every meal was a celebration of flavors and textures.
Ingredients
- 1 small kabocha squash, peeled and cubed into 1-inch pieces
- 1 cup dried green lentils, rinsed and picked over
- 2 tbsp rich extra virgin olive oil
- 1 tbsp pure maple syrup
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp finely ground black pepper
- 1/2 tsp sea salt
- 2 cups baby arugula, washed and dried
- 1/4 cup crumbled feta cheese
- 2 tbsp toasted pumpkin seeds
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the kabocha squash cubes with 1 tbsp olive oil, maple syrup, cumin, smoked paprika, black pepper, and sea salt until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, or until tender and caramelized at the edges, flipping halfway through.
- While the squash roasts, cook the lentils in a pot of boiling water for 20 minutes, or until tender but not mushy, then drain and let cool slightly.
- In a large serving bowl, combine the roasted squash, cooked lentils, and baby arugula. Drizzle with the remaining 1 tbsp olive oil and gently toss to combine.
- Sprinkle the salad with crumbled feta cheese and toasted pumpkin seeds before serving.
Zesty and vibrant, this salad is a delightful mix of sweet, savory, and slightly spicy flavors, with a satisfying crunch from the pumpkin seeds. Serve it as a standalone meal or alongside grilled chicken for an extra protein boost.
Kabocha Squash Puree
Zesty flavors and cozy vibes are what come to mind when I think of Kabocha Squash Puree. It’s a dish that reminds me of autumn evenings spent in the kitchen, experimenting with flavors that warm the soul. Today, I’m sharing my go-to recipe that’s as simple as it is delicious.
Ingredients
- 1 medium Kabocha squash, halved and seeds removed
- 2 tablespoons rich extra virgin olive oil
- 1/2 cup creamy coconut milk
- 1 tablespoon pure maple syrup
- 1/2 teaspoon finely ground sea salt
- 1/4 teaspoon freshly grated nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush the cut sides of the Kabocha squash with 1 tablespoon of olive oil and place them cut-side down on the prepared baking sheet.
- Roast the squash in the preheated oven for 45 minutes, or until the flesh is fork-tender and caramelized at the edges.
- Allow the squash to cool slightly, then scoop the flesh into a high-powered blender or food processor.
- Add the remaining olive oil, coconut milk, maple syrup, sea salt, and nutmeg to the blender.
- Blend on high speed until the mixture is completely smooth and creamy, about 2 minutes. Tip: For an extra silky texture, pass the puree through a fine-mesh sieve.
- Taste and adjust the seasoning if necessary, but remember the flavors will deepen as it cools.
- Transfer the puree to a serving bowl and let it sit for 5 minutes to allow the flavors to meld. Tip: A drizzle of olive oil and a sprinkle of nutmeg on top before serving adds a beautiful finish.
Kabocha Squash Puree is velvety smooth with a naturally sweet and nutty flavor that’s utterly comforting. Serve it as a side dish, or get creative by using it as a base for soups or a luxurious spread on toast. The possibilities are as endless as they are delicious.
Kabocha Squash and Kale Stir Fry
Venturing into the world of winter squashes, I stumbled upon a kabocha squash at my local farmers’ market that was so vibrant, it practically begged me to take it home. Paired with some crisp, curly kale from my garden, this stir-fry became a weeknight hero in my kitchen, blending sweet, earthy flavors with a satisfying crunch.
Ingredients
- 1 small kabocha squash, peeled, seeded, and cut into 1-inch cubes (about 2 cups)
- 2 cups tightly packed curly kale, stems removed and leaves torn into bite-sized pieces
- 2 tbsp rich extra virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp soy sauce
- 1 tsp pure maple syrup
- 1/4 tsp finely ground black pepper
- 1/4 cup water
Instructions
- Heat the olive oil in a large skillet over medium heat (350°F) until shimmering, about 1 minute.
- Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant, being careful not to burn.
- Toss in the kabocha squash cubes, stirring to coat them evenly with the oil and aromatics. Cook for 5 minutes, stirring occasionally.
- Pour in the water, cover the skillet, and reduce the heat to low. Let the squash steam for 10 minutes, or until fork-tender.
- Uncover, increase the heat to medium-high, and add the kale, soy sauce, maple syrup, and black pepper. Stir-fry for 3-4 minutes, until the kale is wilted but still vibrant green.
- Remove from heat and let it sit for 2 minutes to allow the flavors to meld together.
This dish is a delightful contrast of textures, with the tender squash and slightly crisp kale, all brought together by a sweet and savory glaze. Try serving it over a bed of fluffy quinoa for a hearty, nutritious meal that’s as pleasing to the eye as it is to the palate.
Kabocha Squash Gnocchi
Venturing into the world of homemade gnocchi can be a daunting task, but let me tell you, the moment you bite into a pillowy soft piece of Kabocha Squash Gnocchi, all that effort feels worth it. I remember the first time I tried making it; the kitchen was a mess, but the aroma of roasted squash and nutmeg filled the air, making it all part of the charm.
Ingredients
- 1 small Kabocha squash, about 2 cups when roasted and mashed
- 1 1/2 cups all-purpose flour, plus extra for dusting
- 1 large farm-fresh egg, lightly beaten
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon sea salt
- 2 tablespoons rich extra virgin olive oil
- 1/4 cup grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 400°F. Cut the Kabocha squash in half, scoop out the seeds, and place it cut side down on a baking sheet. Roast for 45 minutes, or until the flesh is fork-tender.
- Let the squash cool slightly, then scoop out 2 cups of the flesh into a large bowl. Mash it smoothly with a fork or potato masher.
- Add the beaten egg, nutmeg, and sea salt to the mashed squash. Mix until well combined.
- Gradually add the flour, mixing gently until a soft dough forms. Tip: The dough should be slightly sticky but manageable. If it’s too wet, add a little more flour.
- Turn the dough onto a floured surface and divide it into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
- Cut each rope into 1-inch pieces. For that classic gnocchi look, gently roll each piece against the back of a fork to create ridges.
- Bring a large pot of salted water to a boil. Working in batches, drop the gnocchi into the boiling water. They’re done when they float to the top, about 2-3 minutes.
- Use a slotted spoon to transfer the cooked gnocchi to a plate. Drizzle with olive oil to prevent sticking.
- Serve warm, sprinkled with grated Parmesan cheese. Tip: For an extra flavor boost, sauté the gnocchi in a bit of butter until golden brown before serving.
Buttery and tender, these Kabocha Squash Gnocchi are a delightful twist on the classic. The subtle sweetness of the squash pairs beautifully with the savory Parmesan, making it a perfect dish for a cozy dinner. Try serving it with a sage brown butter sauce for an autumnal touch that’ll impress any guest.
Kabocha Squash and Apple Soup
Venturing into the cozy embrace of autumn flavors, I stumbled upon a delightful combination that’s become a staple in my kitchen: Kabocha Squash and Apple Soup. It’s a blend that sings of fall, with the squash’s earthy sweetness perfectly balanced by the crisp tartness of apples. Here’s how I bring this comforting dish to life.
Ingredients
- 1 medium kabocha squash, halved and seeded (about 3 cups when roasted and scooped)
- 2 large Honeycrisp apples, peeled, cored, and roughly chopped
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups vegetable broth, low-sodium and rich in flavor
- 1 cup heavy cream, velvety and smooth
- 2 tbsp unsalted butter, for a rich base
- 1 tsp ground cinnamon, warmly aromatic
- 1/2 tsp ground nutmeg, freshly grated for the best flavor
- Salt, to enhance all the flavors
Instructions
- Preheat your oven to 400°F. Place the kabocha squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 45 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash roasts, melt the unsalted butter in a large pot over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute, until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
- Add the roughly chopped Honeycrisp apples to the pot, along with the ground cinnamon and freshly grated nutmeg. Cook for 5 minutes, stirring occasionally, until the apples begin to soften.
- Once the squash is roasted, scoop out the flesh and add it to the pot. Pour in the vegetable broth, bringing the mixture to a simmer. Let it cook for 10 minutes to meld the flavors together.
- Using an immersion blender, puree the soup until smooth. Alternatively, you can blend it in batches in a stand blender. Tip: For an extra silky texture, strain the soup through a fine-mesh sieve.
- Stir in the heavy cream and season with salt to taste. Heat the soup gently for another 2-3 minutes, ensuring it doesn’t boil. Tip: If the soup is too thick, you can thin it with a little more broth or water.
Oftentimes, the simplest dishes bring the most comfort. This Kabocha Squash and Apple Soup is velvety and rich, with layers of flavor that deepen with each spoonful. Serve it with a drizzle of cream and a sprinkle of cinnamon for an extra touch of warmth, or alongside a crusty loaf of bread for dipping.
Kabocha Squash Tart
Nothing says fall like the warm, nutty flavor of kabocha squash, and this tart is my go-to when I want to impress at dinner parties or simply treat myself to something special. It’s a dish that balances sweetness and earthiness perfectly, and the best part? It’s easier to make than you might think.
Ingredients
- 1 small kabocha squash, peeled, seeded, and cubed (about 2 cups)
- 1 1/4 cups all-purpose flour, plus extra for dusting
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 tsp fine sea salt
- 2 large farm-fresh eggs
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp freshly grated nutmeg
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
- In a food processor, combine the flour, cold cubed butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs.
- Add one egg and pulse until the dough comes together. Tip: If the dough is too dry, add a teaspoon of ice water at a time until it binds.
- Press the dough evenly into the prepared tart pan and up the sides. Chill in the refrigerator for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- Meanwhile, steam the kabocha squash cubes until tender, about 10 minutes. Mash smoothly.
- In a bowl, whisk together the remaining egg, heavy cream, vanilla extract, cinnamon, and nutmeg. Stir in the mashed squash until well combined.
- Pour the filling into the pre-baked crust and smooth the top. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown.
- Let the tart cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
What I love most about this tart is its velvety texture and how the spices highlight the squash’s natural sweetness. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Kabocha Squash and Black Bean Tacos
Perfect for those evenings when you’re craving something hearty yet healthy, these Kabocha Squash and Black Bean Tacos have become a staple in my kitchen. I stumbled upon this combo during a last-minute fridge raid, and now, it’s my go-to for a quick, nutritious meal that doesn’t skimp on flavor.
Ingredients
- 1 small kabocha squash, peeled and diced into 1-inch cubes
- 1 can (15 oz) black beans, rinsed and drained
- 2 tbsp rich extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp finely ground black pepper
- 1/2 tsp sea salt
- 8 small corn tortillas, warmed
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the diced kabocha squash with 1 tbsp olive oil, cumin, smoked paprika, black pepper, and sea salt until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is tender when pierced with a fork.
- While the squash roasts, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the black beans and cook for 5 minutes, stirring occasionally, until heated through.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
- To assemble the tacos, divide the roasted squash and black beans among the tortillas. Top with queso fresco and fresh cilantro. Serve with lime wedges on the side for squeezing.
Kick your taco night up a notch with these Kabocha Squash and Black Bean Tacos. The sweetness of the squash pairs beautifully with the earthy beans, while the queso fresco adds a creamy contrast. For an extra burst of flavor, drizzle with a bit of hot sauce or avocado crema before serving.
Kabocha Squash Smoothie
Unbelievably creamy and subtly sweet, this Kabocha Squash Smoothie has become my go-to breakfast during the chilly mornings. It’s a delightful way to sneak in some veggies first thing in the morning, and trust me, even the kids won’t suspect a thing!
Ingredients
- 1 cup cooked, chilled kabocha squash (velvety smooth and naturally sweet)
- 1 frozen banana (ripe and speckled for maximum sweetness)
- 1/2 cup unsweetened almond milk (creamy and light)
- 1 tbsp pure maple syrup (rich and amber-colored)
- 1/2 tsp ground cinnamon (warm and aromatic)
- A pinch of ground nutmeg (for a hint of spice)
- Ice cubes (as needed for thickness)
Instructions
- Peel and cube the kabocha squash, then steam until fork-tender, about 15 minutes. Let it cool completely in the fridge for at least an hour. Tip: Steaming preserves more nutrients than boiling.
- In a high-powered blender, combine the chilled kabocha squash, frozen banana, almond milk, maple syrup, cinnamon, and nutmeg. Tip: Freezing your banana ahead of time gives the smoothie a thicker, creamier texture.
- Blend on high until smooth, about 1-2 minutes. If the mixture is too thick, add a splash more almond milk. Tip: For an extra frothy smoothie, blend for an additional 30 seconds after everything is well combined.
- Add ice cubes one at a time if a colder or thicker smoothie is desired, blending after each addition until your preferred consistency is reached.
Velvety and rich, this smoothie tastes like a dessert but fuels you like a meal. Try topping it with a sprinkle of cinnamon or a drizzle of maple syrup for an extra special touch.
Kabocha Squash and Spinach Lasagna
Yesterday, I stumbled upon the most vibrant kabocha squash at my local farmers’ market, and it inspired me to create a lasagna that’s a bit out of the ordinary. Combining its sweet, nutty flavor with the earthiness of spinach and the richness of cheese, this dish is a cozy hug in every bite.
Ingredients
- 1 medium kabocha squash, peeled, seeded, and cubed (about 3 cups)
- 2 cups fresh spinach, roughly chopped
- 15 oz ricotta cheese, creamy and whole milk
- 1 large egg, farm-fresh and lightly beaten
- 2 cups mozzarella cheese, shredded and melty
- 1/2 cup Parmesan cheese, freshly grated
- 9 lasagna noodles, no-boil and sturdy
- 2 tbsp extra virgin olive oil, rich and fruity
- 3 cloves garlic, minced and aromatic
- 1 tsp salt, finely ground
- 1/2 tsp black pepper, freshly cracked
- 1/4 tsp nutmeg, warm and freshly grated
- 2 cups marinara sauce, homemade or jarred
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
- In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the cubed kabocha squash to the skillet, season with salt, pepper, and nutmeg. Cook, stirring occasionally, until the squash is tender, about 10 minutes. Tip: Covering the skillet helps the squash cook evenly.
- Stir in the chopped spinach and cook just until wilted, about 2 minutes. Remove from heat and set aside.
- In a medium bowl, mix the ricotta cheese with the beaten egg until well combined. Season with a pinch of salt and pepper.
- Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish. Arrange 3 lasagna noodles over the sauce.
- Layer half of the ricotta mixture over the noodles, followed by half of the squash and spinach mixture, and 1/2 cup of mozzarella cheese. Repeat the layers once more, starting with the marinara sauce.
- Top with the remaining 3 noodles, marinara sauce, mozzarella, and Parmesan cheese. Cover with foil and bake for 25 minutes. Tip: For a golden top, remove the foil and bake for an additional 10 minutes.
- Let the lasagna rest for 10 minutes before slicing. This allows the layers to set for cleaner cuts.
Mmm, the first bite reveals layers of creamy ricotta, sweet squash, and vibrant spinach, all hugged by tender noodles. Serve it with a crisp green salad to round out the meal.
Kabocha Squash Cookies
Yesterday, I stumbled upon the most vibrant kabocha squash at my local farmers’ market, and it inspired me to whip up something sweet yet wholesome. These kabocha squash cookies are the perfect blend of autumnal warmth and comforting sweetness, making them a hit for any season.
Ingredients
- 1 cup roasted kabocha squash puree, velvety smooth
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup light brown sugar, packed for richness
- 1 large farm-fresh egg, lightly beaten
- 2 cups all-purpose flour, sifted for lightness
- 1 tsp ground cinnamon, aromatic and warm
- 1/2 tsp baking soda, for the perfect rise
- 1/4 tsp fine sea salt, to balance the sweetness
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is fluffy and light in color, about 3 minutes.
- Beat in the farm-fresh egg and velvety kabocha squash puree until fully incorporated, ensuring a smooth batter.
- In a separate bowl, whisk together the sifted all-purpose flour, aromatic ground cinnamon, baking soda, and fine sea salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. Tip: For chewier cookies, bake for 12 minutes; for crispier edges, go for the full 15.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: This resting time helps them set without falling apart.
So, these kabocha squash cookies come out wonderfully soft with a hint of spice, and their natural sweetness pairs beautifully with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.
Conclusion
Fall is the perfect time to explore the versatility of kabocha squash with these 20 delicious recipes. From cozy soups to hearty mains, there’s something for every home cook to enjoy. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this roundup on Pinterest to spread the squash love!
