17 Kabocha Squash Recipes That Will Make You Fall In Love With This Winter Vegetable

Among the vivid array of squashes available in fall and winter, kabocha squash might not stand out. For one thing, it's just not as cute as acorn, honeynut or butternut squash. But being cute isn't everything, and we hope these kabocha squash recipes will give you many reasons to love it, despite its rough exterior. 

Kabocha is a category of squash; most varieties have dark green skin, which is tough and often mottled or streaky, and orange and grey varieties exist too. With its squat shape, kabocha looks like buttercup squash, but without the rounded "turban" on top. It's long been a favorite in Japan, but these days kabocha has joined the bounty of squash, pumpkins, and gourds in autumnal displays at farmstands and grocery stores across the U.S. 

Using Kabocha Squash

Its concentrated flavor and especially dense texture make the sturdy kabocha ideal for all cooking methods. The almost fiberless flesh can be slightly floury, like a potato or chestnut. This helps it absorb liquid, sauces, butter, and olive oil better than most, making for flavorful results. In Japanese cooking, kabocha squash is often used in vegetable tempura, and simmered or steamed, because it holds up so well. Its nutty sweetness is matched by its velvety texture when cooked in savory or sweet recipes.  

Prepping 

The skin of kabocha is very hard, and trying to peel it with a vegetable peeler could lead to frustration. Instead, many cooks recommend leaving the skin on for cooking and peeling after it is cooked, which is much easier. Roasted in wedges or cubes, the peel becomes tender and entirely edible (be sure to wash and pat dry the squash before slicing). If you want to remove the kabocha's skin before cooking, hack the squash in half or wedges with a large knife or cleaver, and then use a smaller knife to cut off the peel. Don’t forget the seeds: As with most winter squash, the seeds can be tossed with oil and salt and roasted until crunchy.

Buying

At the market, select kabocha squash with the stem is attached. Choose heavy squash without dents or cuts. 

Storing

Whole kabocha squash can be stored at cool room temperature for at least a month. Once you've cut into the squash, scoop out its seeds and wrap any unused portions of squash in plastic wrap; store in the refrigerator for up to two weeks.