If you’re less familiar with this unique vegetable, you’ll be happy to know that it can be used in virtually any recipe that uses other winter squash, such as a squash soup recipe or stuffed acorn squash. You can throw kabocha squash into almost anything, from soups and salads to side dishes and even desserts.
Ingredients & Substitutions
Here I explain the best ingredients for roasted kabocha squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Kabocha Squash – You can typically buy kabocha squash at your local grocery store or farmers markets from the late summer or early fall through the winter season. Sometimes it will be labeled Japanese pumpkin. Look for squash with a firm, dark green skin. It should feel heavy for its size, which indicates freshness and ripeness. Olive Oil – This promotes browning, adds flavor, and helps the seasonings stick. You can also use avocado oil, or any neutral cooking oil you have on hand. Garlic Powder – Although optional, garlic powder adds a savory kick to the Japanese pumpkin for the best flavor. Sea Salt & Black Pepper
How To Cut Kabocha Squash
You can cut kabocha squash much like other types of winter squash — in halves, sliced wedges, or cubes. The skin is very tough, so peeling it is not fun. While you can roast halves like I do for roasted acorn squash, I prefer wedges for kabocha squash for faster cooking and caramelization. Here’s how to do it:
How To Cook Kabocha Squash
This section shows how to roast kabocha squash, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
How Long To Roast Kabocha Squash?
Sliced roasted kabocha squash in the oven takes 25-30 minutes, flipping halfway through. Halved kabocha squash takes longer. You can line the pan with foil or parchment paper if you like, but parchment paper will reduce browning. Foil works fine for browning, but sticks more easily, so be generous with the oil.
Flavor Variations
I used simple seasonings for this kabocha squash recipe, but there are so many ways to season it. Here are a few ideas:
Maple – Add sweetness to the Japanese squash by drizzling it with 2 tablespoons of maple syrup (or zero sugar maple syrup). You can also add pecans or pepitas in the last 5 minutes of roasting, for extra crunch. Herby – Sprinkle the squash with 1 tablespoons of thyme, rosemary, or oregano, or 1 teaspoon of Italian seasoning . For an extra touch, consider adding a couple tablespoons of grated Parmesan cheese at the end, or coat the squash in it before roasting. Pomegranate – Make it vibrant by topping your Japanese pumpkin with pomegranate seeds, goat cheese, walnuts, or pepitas, and parsley or fresh mint leaves. Asian – Create an Asian-inspired twist by drizzling it with Japanese ginger dressing and adding a touch of sesame seeds and green onions. Fall Spices – Embrace the cozy flavors of fall by roasting kabocha squash with 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and other fall spices according to your taste. Or, simply sprinkle with 1 teaspoon of pumpkin pie spice.
Storage Instructions
Store: Keep in an airtight container in the refrigerator for up to 3-4 days. Reheat: Warm Japanese pumpkin in the microwave, or in a 350 degree F oven for 10-15 minutes until warmed through. Freeze: You can freeze both cooked and uncooked kabocha squash. For uncooked squash, peel, seed, and cut it into portions before storing in airtight containers for up to 12 months. For cooked squash, freeze in airtight containers or zip lock bags for up to 6-8 months.
What To Serve With Kabocha Squash Recipes
There are so many tasty ways to enjoy this winter squash. Here are a few options to try:
Chicken – Enjoy the sweet and savory flavors of teriyaki chicken or honey garlic chicken alongside your Japanese pumpkin. Seafood – I love serving this squash with my Asian-inspired keto honey glazed salmon, but it would be delicious with sweet bacon wrapped shrimp. Pork – I love the sweet and savory flavors of this side with smothered pork chops. But you can add a side of squash to your air fryer pork chops, savory pork chops in the Crock Pot, or a crispy pork belly for a comforting meal. Sauces – Drizzle the squash with tahini sauce or spicy mayo. Repurpose Leftovers – Puree any extra roasted kabocha squash into a butternut squash soup or throw cubes into chicken stew for added flavor and nutrition. Fold it into your favorite fall or winter salad. Add it to your beef stir fry or chicken stir fry. So many possibilities!
More Winter Squash Recipes
I love winter squash, and if you do too, try some of my other recipes, next: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
