From comforting soup and healthy salad to velvety pie, here are 13 delicious kabocha squash recipes you want to make this fall!
With pumpkins and squashes making their seasonal debut, nothing represents Japanese autumn more than kabocha squash. Have you tried this bright orange-fleshed Japanese pumpkin yet?
Kabocha squash is extremely versatile and makes a delicious substitute for more familiar squashes like pumpkin, butternut squash, and acorn squash in many recipes. I love that I can braise it in stews and curries, roast it in the oven, purée it into soup, stir-fry it, simmer it, deep-fry it for tempura, or make rich, beautiful pies with it.
The moment kabocha shows up at my farmers market, I make sure to snatch up a few of these winter squashes so I can make my favorite fall dishes. Here, I’ve rounded up 13 delicious kabocha squash recipes you’ll want to try this season!
Also, don’t forget to check out How to Cut a Kabocha Squash and my pantry post on kabocha to learn more about its nutritional benefits.
13 Must-Try Kabocha Squash Recipes
1. Kabocha Squash Soup
This is my must-make soup for the season! Not only does it require just a few simple ingredients, but it’s rich and creamy while still being so good for you. To serve, garnish with chopped parsley and a drizzle of olive oil, if desired. I usually double the batch so my family can enjoy the soup more than once a week.
2. Kabocha Salad
Sweet, golden kabocha is boiled and mashed until fork-tender, then combined with sliced red onion and salty ham, and tossed with cream cheese and Japanese mayo. I once served this beautiful salad at our holiday table, and everyone asked for the recipe. I hope it becomes a new classic on yours too!
For a vegetarian version, simply omit the ham. Leftovers can be stored in an airtight container in the fridge or freezer.
3. Kabocha Gratin
Kabocha gratin with a Japanese twist is the ultimate comfort food for the cold weather months. In this recipe, tender chunks of sweet kabocha, umami-rich mushrooms, sweet onions, garlic, and macaroni are cooked in a creamy béchamel sauce, topped with panko breadcrumbs, and baked until golden and crispy.
You can use rice or pasta as your choice of carb. It’s also vegetarian-friendly.
4. Japanese Roasted Kabocha Squash
Thinly sliced and oven-baked until slightly charred and fork-tender, these roasted kabocha squash slices are possibly the easiest way to enjoy this seasonal gem. In the recipe, I’ll show you how to flavor them two ways: with shichimi togarashi spice blend or sweetened soy sauce.
5. Kabocha Pork Stir Fry
Cut any leftover squash into thin slices and make this stir-fry for a quick, protein-rich weeknight dinner. Seasoned with a sweet and spicy sauce called gochujang (Korean hot pepper paste), it’s not your typical stir-fry, but a bold and flavorful dish to serve with steamed rice.
You can use ground chicken or turkey. For vegetariansI recommend substituting with seitan or minced mushrooms.
6. Kabocha Miso Soup
Hearty and flavorful, this miso soup has everything I crave in the fall: sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It’s vegan, easy to make, and incredibly delicious!
7. Kabocha Tempura
Delicious, crispy homemade tempura is such a treat. In the fall, I like to serve a seasonal platter that includes kabocha. The airy batter beautifully complements its creamy texture. Let me show you all the tips and techniques you need to make the best tempura.
8. Simmered Kabocha Squash
Cooked in a savory dashi broth seasoned with soy sauce and sake, this classic Japanese simmered kabocha squash makes a healthy side dish packed with nutrients like vitamins, beta-carotene, fiber, and antioxidants. I enjoy serving it as part of a Japanese ichiju sansai (one soup, three dishes) meal.
9. Vegetarian Japanese Curry
As you can see, I used a wide range of colorful vegetables, such as kabocha squash, eggplant, asparagus, and king oyster mushrooms, for this Vegetarian Japanese Curry. The result is a deeply flavorful curry with a variety of textures! You can easily keep it simple and improvise with whatever vegetables you have on hand.
10. Kabocha Croquettes
Crispy on the outside and naturally sweet and savory on the inside, these Japanese pumpkin croquettes are simply irresistible. When I make them for my kids, they jump for joy and give me big hugs.
I’m sure your family will love the recipe just as much, and it may even become a fall tradition whenever kabocha squash is in season.
11. Kabocha Squash Pie
Instead of the usual pumpkin pie, try making kabocha squash pie for your holiday entertaining this year. With its much sweeter and fluffier texture, kabocha makes a tastier filling than other types of squash. It’s delicious with a dollop of freshly whipped cream!
12. Oyaki (Japanese Stuffed Dumplings)
Oyaki Japanese dumplings are a popular snack in Nagano Prefecture in central Japan. The outer dough is chewy and lightly crispy from pan-frying. You can make oyaki with any fresh seasonal ingredients, but they are especially delicious when stuffed with sweet kabocha squash.
13. Instant Pot Kabocha Flan
Classic and elegant, this kabocha flan is the dream dessert for autumnal flavor. I used an Instant Pot to make the flan, but you can also find my tips for making it on the stovetop.
