Kabocha Squash Recipes

When the air gets crisp and frost coats the lawn, my mind’s eye shifts to warm images of steaming soup, squash and root vegetables baked until soft and golden and plenty of meals shared with family and friends.

The squashes that usually make an appearance on my table include butternut, acorn, spaghetti and pumpkin. But this year, I wanted to experiment with a lesser-known squash that I’ve seen popping up at local markets. Kabocha squash, also known as Japanese pumpkin, has a sweet flavour similar to a sweet potato and a beautiful, buttery texture like a traditional pumpkin.

The average kabocha squash weighs two to three pounds and should feel heavy for its size. If it feels light, it may be dried out. Choose squash that is a rich green with golden speckles. Small blemishes on the outside are normal, but avoid purchasing any with large rough spots. Once cut open, the inside flesh should be vibrant yellow-orange.

Store the squash in a dry, cool and dark place for one to two months. Once cut or cooked, store tightly sealed in the fridge for two to three days or in the freezer for one month. Always remove seeds and pith before storing in the fridge or freezer.

You can roast it, simmer it, bake it, grate it and purée it just like any other squash. But its unique flavour and texture have made this squash one of my most loved fall ingredients. If you see kabocha squash at the market, grab a few and try these recipes we’ve created for you. You just might fall in love with this rich and versatile squash.