Ditch tired old butternut this fall and try these kabocha squash recipes instead.
They’re just as bright and tasty but add a whole new level of yum to your dinner table.
Also known as Japanese pumpkin, this gourd is sweet, creamy, and easy to incorporate into healthy dinners.
Sure, you can roast kabocha with olive oil and salt for a tasty holiday side dish. But why not take it to the next level?
Need some ideas? Lucky for you, I’ve compiled a list of 20 delicious kabocha squash recipes that are sure to fuel your fire.
From sweet and straightforward to savory and complex, this list is ready for action!
Quick and Easy Roasted Kabocha Squash and More!
I know I said to try something different, but this roasted kabocha squash is simply to die for.
And it’s so much more than just oil ad salt.
The soy-ginger glazed is on point and delicious no matter what you pair it with. Maple syrup, soy sauce, and ground ginger make it sticky and scrumptious.
Simply slice the squash and remove the seeds. Then, drizzle it with oil, sprinkle with salt and pepper, and bake until soft.
When the squash comes out, it’s time for the glaze. Brush it on and enjoy!
Grab your favorite blanket and cozy up with this heavenly kombucha squash soup.
This rich, smooth, creamy soup is the perfect solution for a chilly fall evening. Or even a rainy summer day.
Cooked kabocha is pureed with garlic, coconut milk, and vegetable stock – all of which I bet you have on hand.
Use a variety of flavor enhancers to make the soup your soul needs.
This kabocha salad has some serious potato salad vibes but is much healthier!
Soft squash is mixed with cucumbers, crispy bacon, and Kewpie mayo, making it creamy, indulgent, and perfect for BBQ season.
What is Kewpie mayo, you ask? It’s a Japanese condiment you have to try!
There’s muffin disappointing about these squash muffins!
Okay, sorry for the pun. But seriously, they’re fluffy, lightly sweet, and oh-so-scrumptious.
Better yet, these babies only need seven ingredients.
Using cake flour makes the crumb light and fluffy, and the squash adds a ton of moisture.
Perfect baked goods for brunch, potlucks, or just breakfast on the go.
This stew has all the incredible flavors of curry but with added goodness making it super hearty and filling.
Chunks of kabocha, cabbage, carrots, and tofu float in this Japanese curry, so you’ll be full for hours when you’re done.
Serve with rice if you like, but honestly, it’s not needed. This stew is warm, flavorful, and heartier than you can imagine.
Don’t get me wrong, I love a bowl of classic chili. But too many weeks in a row, and that same old chili gets, well, old!
This kabocha squash chili is a refreshing change of pace that I live for in the fall.
Add some cinnamon and cloves to the traditional chili spices, and nix the meat. Trust me, you won’t miss it!
Vegetarian, flavorful, and hot out of the slow cooker…what more could you ask for?
There’s a whole lot to love about this salad, and that bright color is at the top of the list.
Made with the sunshine variation of kabocha squash, you’ll also mix in kale, vinaigrette, and pumpkin seeds.
It’s like summer in a bowl!
This is a perfect side for various proteins and is terrific for family dinners too.
If you’re into Japanese cuisine, you’ll know anything tempura is delicious.
So, why not turn your veggies into fried, crispy tempura deliciousness today!
This recipe walks you through achieving the perfect tempura batter, plus the best way to fry it.
Stick with the squash or add some other veggies to the mix. I like eggplant and mushrooms, but you can pick anything really.
Serve vegetable tempura as an appetizer before dinner or as something crunchy on the side. Either way, it won’t last long.
Do yourself a favor and bookmark this recipe now!
It’s one of those sophisticated appetizers you’ll want to serve to impress. And, boy, is it impressive.
It may have a long title, but it’s surprisingly easy to make.
The star of the show is a creamy kabocha hummus, but then it’s topped with seared lamb and sauce.
Yeah, you read that right. Juicy lamb, hummus, and naan – what a meal!
I love the depth of flavors in anything stuffed – peppers, pork chops, and squash included.
And now, this healthy stuffed kabocha is officially on my cravings list.
Kabocha halves filled with veggies and herbs deserve to be roasted to perfection.
The entire squash comes out tender and tasty, and it’s super simple to adapt.
Comfort food, here we come! This recipe is a delicious twist on the classic potato dish we all know and love.
Kabocha squash is filled with veggies in a creamy sauce, then sprinkled with cheese and baked.
Who knew perfection came in the form of pumpkins?
Serve this at your next Sunday dinner with the family, and you’ll be praised for days to come.
Okay, I’ll say it: this pork stir-fry is my new favorite.
So long, frozen veggies and chicken – I just can’t get enough of this meaty and bright stir fry recipe!
You’ll start with ground pork and soft kabocha, which you’ll then slather in a rich Japanese sauce.
The kabocha soaks up the flavors and adds texture to the dish.
Serve with a bowl of steamed rice and fresh veggies, and you have a whole meal ready in minutes.
Technically, oyaki are supposed to be a snack. But who says you can’t have snacks for dinner?
These dumplings are loaded with eggplant and kabocha fillings.
Stuffed into soft dumpling dough and fried or steamed to perfection – I could eat a whole plateful!
Modify the filling as you see fit and get ready for dinner. Because after one bite of these, there is no way you’ll stop at just one or two.
Croquettes are a popular dish in anime, and they always look so good.
Luckily, these kabocha croquettes will bring that anime joy straight into your kitchen.
Mashed butter kabocha mixed with crispy bacon and rolled in a panko crust leaves you with something crisp, sweet, and deliciously savory.
Thanks to the panko, you can deep fry, Air Fry, or bake these. Either way, they’ll be golden and crunchy.
15. Kabocha Dango
I love a simple recipe, especially when dessert is involved! And these Kabocha Dango are sweet, easy to make, and even easier to eat.
Simply combine cooked kabocha with potato starch, then pan-fry.
This recipe also has a delicious glaze for dunking, though maple syrup would work too.
Kid-friendly, sweet, and made up of just two ingredients? What are you waiting for?
Who can resist a big pot of scrumptiously spicy chicken curry? Certainly not me.
The kabocha squash in this curry has a potato-like texture with a sweet and savory flavor.
It’s also loaded with spices, and you’ll find it has a little kick right at the end.
Serve your curry with rice or naan to help take the heat off!
17. Kabocha Pie
If you’re on the hunt for something a little out of the box, you have to try this insanely tasty kabocha pie.
It’s like the Japanese version of pumpkin pie, and it’s seriously a must-make.
You’ll steam and mash kombucha squash. Then, when it’s cool, you’ll make the pie filling, which includes brown sugar, pumpkin pie spice, and rum.
This pie is straightforward, sweet, and holiday-ready!
Butter may not be the healthiest, but it tastes so good on roasted kabocha!
This isn’t just plain butter, either. You’ll mix in some Chipotle seasoning before roasting the kabocha.
If you’re looking for an easy kabocha recipe highlighting the natural flavor, this is it!
Japanese squash simmered in a savory broth is about as simple as it gets!
The broth is made with katsuobushi, or flakes of dried fish. Add sake, soy sauce, and a bit of sugar for a balanced savory broth.
Simply slice the kabocha, simmer, and serve!
The name of this recipe is slightly deceiving. In fact, I just call it “mashed kabocha” because there’s no “salad” in sight.
But no matter what you call it, just one sure to try it!
Instead of adding butter and cream, mix Kewpie mayo with boiled kabocha before mashing.
This healthier, starchy side tastes even better than mashed potatoes!
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