20 Delicious Japanese Kabocha Squash Recipes You Must Try

You’ve probably seen kabocha squash at the market—that gorgeous, green-skinned Japanese pumpkin—and wondered how to turn it into something truly magical. Well, wonder no more! From cozy soups to savory mains and even sweet treats, this versatile veggie is about to become your new fall favorite. Get ready to be inspired by these 20 must-try recipes that celebrate kabocha in all its delicious glory.

Roasted Kabocha Squash with Soy Glaze

Tired of the same old roasted veggies that taste like, well, roasted veggies? Let’s shake things up with a kabocha squash that’s about to get a seriously savory, sweet, and sticky glow-up. This isn’t your average side dish; it’s a flavor adventure that will have you questioning every other squash you’ve ever met.

Ingredients

• 1 medium kabocha squash (about 2-3 lbs), seeds removed and cut into 1-inch wedges
• 2 tablespoons avocado oil (or any high-heat neutral oil)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame seeds, for garnish
• 1 tablespoon chopped scallions, for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Place the kabocha squash wedges in a large bowl and toss them with the avocado oil until evenly coated.
3. Arrange the squash in a single layer on the prepared baking sheet, making sure the pieces aren’t touching.
4. Roast for 25 minutes at 400°F until the edges just begin to caramelize. Pro Tip: Don’t overcrowd the pan, or you’ll steam the squash instead of roasting it!
5. While the squash roasts, whisk together the soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger in a small bowl to create the glaze.
6. After 25 minutes, remove the baking sheet from the oven and brush each squash wedge generously with the soy glaze mixture.
7. Return the glazed squash to the oven and roast for another 10-15 minutes at 400°F until the glaze is bubbly and sticky. Pro Tip: Keep a close eye during these final minutes—the sugar in the glaze can burn quickly!
8. Test for doneness by piercing a wedge with a fork; it should slide in easily with no resistance.
9. Transfer the roasted squash to a serving platter and sprinkle immediately with sesame seeds and chopped scallions. Pro Tip: The residual heat will toast the sesame seeds slightly, releasing their nutty aroma.

The result is pure magic: tender, creamy squash with crispy, caramelized edges, all wrapped in that salty-sweet glaze. Serve it over a bed of fluffy rice to catch every last drop of that incredible sauce, or be bold and crumble some feta over the top for a salty contrast that’ll make your taste buds do a happy dance.

Kabocha Squash Tempura

Jazzy, golden, and gloriously crispy—this kabocha squash tempura is about to become your new autumn obsession. Who knew this humble gourd could transform into such addictive, crunchy perfection that’ll have you fighting over the last piece? Get ready to impress your friends with restaurant-quality tempura that’s surprisingly simple to master at home.

Ingredients

– 1 small kabocha squash (about 2 lbs), peeled and seeded
– 1 cup all-purpose flour, plus ¼ cup for dusting
– 1 cup ice-cold sparkling water (the bubbles create extra crispiness)
– 1 large egg, lightly beaten
– 4 cups vegetable oil (or any neutral high-heat oil)
– ½ tsp salt, plus more for sprinkling

Instructions

1. Cut the kabocha squash into ¼-inch thick slices, removing any remaining seeds.
2. Heat vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer for accuracy.
3. Whisk together 1 cup flour, beaten egg, and ice-cold sparkling water until just combined—lumps are fine and prevent overmixing.
4. Lightly dust kabocha slices with the remaining ¼ cup flour, shaking off excess to help batter adhere.
5. Dip one floured squash slice into the batter, letting excess drip off for about 3 seconds.
6. Carefully lower the battered slice into the hot oil using tongs, standing back to avoid splatters.
7. Fry for 2-3 minutes until golden brown and crispy, flipping halfway through cooking.
8. Remove tempura with a slotted spoon and drain on a wire rack set over paper towels—this keeps both sides crisp.
9. Repeat with remaining squash slices, working in batches to avoid overcrowding the pot.
10. Sprinkle finished tempura immediately with salt while still hot for maximum flavor absorption.
11. Serve immediately for optimal texture and crunch.
That irresistible crackle when you bite into the delicate, lacy crust gives way to sweet, tender squash that practically melts in your mouth. Try dipping these golden beauties in a spicy mayo or pairing with chilled beer for the ultimate sweet-and-savory experience that’ll have everyone begging for your recipe.

Kabocha Squash and Coconut Curry

Heads up, fellow food adventurers: if your taste buds haven’t met the cozy, creamy magic of kabocha squash swimming in coconut curry, you’re in for a seriously delicious treat that’ll make your regular weeknight dinners look downright boring. This vibrant bowl of comfort is like a warm hug from the inside out, with just enough spice to keep things interesting and a creaminess that’ll have you scraping the pot clean. Trust me, this is the kind of dish that turns ‘what’s for dinner?’ into ‘can we have this again tomorrow?’

Ingredients

– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes
– 1 tbsp coconut oil (or any neutral oil)
– 1 yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp red curry paste (adjust for more or less heat)
– 1 (13.5 oz) can full-fat coconut milk
– 1 cup vegetable broth
– 1 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp maple syrup
– 1 lime, juiced
– Fresh cilantro, for garnish
– Cooked jasmine rice, for serving

Instructions

1. Heat 1 tbsp coconut oil in a large pot or Dutch oven over medium heat until shimmering.
2. Add 1 finely chopped yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant (tip: don’t let the garlic brown or it’ll turn bitter).
4. Add 2 tbsp red curry paste and cook for 1 minute, stirring constantly to toast the spices and deepen the flavor.
5. Pour in the entire can of coconut milk and 1 cup vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
6. Add 2 lbs cubed kabocha squash, 1 tbsp soy sauce, and 1 tbsp maple syrup, stirring to combine.
7. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes until the squash is fork-tender (tip: test a piece at 20 minutes—overcooked squash turns mushy).
8. Remove from heat and stir in the juice of 1 lime (tip: always add acidic ingredients off-heat to preserve their bright flavor).
9. Season with additional salt if needed, though the soy sauce usually provides enough salinity.
10. Serve over jasmine rice and garnish generously with fresh cilantro.

Creamy, comforting, and packed with layers of flavor, this curry delivers the perfect balance between the squash’s natural sweetness and the curry’s gentle heat. The kabocha holds its shape beautifully while melting into the coconut broth, creating a texture that’s neither too firm nor too soupy. Try serving it with a side of crispy roasted chickpeas for extra crunch, or fold in some spinach right before serving for a pop of green—either way, prepare for empty bowls and happy faces.

Kabocha Squash Nimono (Simmered Squash)

Mmm, get ready to fall head-over-heels for this cozy, caramelized hug in a bowl—Kabocha Squash Nimono is basically autumn’s answer to comfort food, minus the sweatpants (but hey, no judgment if you wear them anyway). This Japanese simmered squash dish is so effortlessly elegant, you’ll wonder why you ever settled for plain roasted veggies. Trust me, your taste buds are about to throw a gratitude party.

Ingredients

– 1 small kabocha squash (about 2 lbs), seeded and cut into 1-inch wedges—leave the skin on for extra nutrients and texture
– 1 cup dashi stock (or vegetable broth for a vegan twist)
– 2 tbsp soy sauce (use tamari for gluten-free)
– 1 tbsp mirin (or a pinch of sugar mixed with 1 tbsp water)
– 1 tbsp sake (optional, but it adds depth)
– 1 tsp granulated sugar (adjust if you prefer less sweetness)
– 1 tsp neutral oil, like avocado or canola (or any high-heat oil)

Instructions

1. Heat 1 tsp neutral oil in a medium saucepan over medium heat until it shimmers, about 1 minute.
2. Add the kabocha squash wedges in a single layer and sear for 2–3 minutes per side until lightly golden—this locks in flavor and prevents mushiness.
3. Pour in 1 cup dashi stock, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp sake, and 1 tsp sugar, stirring gently to combine.
4. Bring the liquid to a boil, then immediately reduce heat to low and cover the pan with a lid.
5. Simmer for 15–20 minutes, or until a fork pierces the squash easily but it still holds its shape—check at 15 minutes to avoid overcooking.
6. Remove the lid and increase heat to medium, letting the liquid reduce for 3–5 minutes until it thickens slightly and glazes the squash.
7. Turn off the heat and let the squash rest in the pan for 2 minutes to absorb any remaining sauce.
8. Transfer the squash to serving plates and drizzle with the reduced simmering liquid. Creamy, subtly sweet, and savory all at once, this nimono melts on the tongue like a dream. Consider serving it over steamed rice with a sprinkle of toasted sesame seeds, or alongside grilled fish for a meal that’s both humble and utterly show-stopping.

Kabocha Squash Korokke (Japanese Croquettes)

Kabocha squash korokke are basically Japan’s answer to making vegetables feel like a party in your mouth—these golden, crispy croquettes transform humble squash into little pockets of creamy, savory joy that’ll have you forgetting they’re secretly good for you.

Ingredients

– 1 medium kabocha squash (about 2 pounds), seeds removed and cut into 2-inch chunks
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup panko breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg (freshly grated if possible)
– 2 tablespoons unsalted butter
– 1/4 cup whole milk
– 2 cups neutral oil (like canola or vegetable), for frying
– 1/4 cup tonkatsu sauce or Worcestershire sauce (for serving)

Instructions

1. Place kabocha squash chunks in a steamer basket over boiling water, cover, and steam for 15–18 minutes until easily pierced with a fork.
2. Transfer steamed squash to a large bowl and mash thoroughly with a potato masher until no lumps remain.
3. Add butter, milk, salt, pepper, and nutmeg to the mashed squash, stirring until fully incorporated and smooth.
4. Chill the squash mixture in the refrigerator for 30 minutes to firm up, making it easier to shape (tip: spreading it thin on a plate speeds cooling).
5. Scoop 2 tablespoons of chilled squash mixture and form into 1/2-inch thick oval patties, placing them on a parchment-lined baking sheet.
6. Dredge each patty in flour, tapping off excess, then dip in beaten egg, and finally coat evenly with panko breadcrumbs.
7. Heat oil in a deep skillet to 350°F, verified with a thermometer (tip: a breadcrumb dropped in should sizzle immediately).
8. Fry korokke in batches of 3–4 for 2–3 minutes per side until deep golden brown, flipping once.
9. Transfer fried korokke to a wire rack set over a baking sheet to drain excess oil (tip: this keeps them crispier than paper towels).
10. Serve immediately with tonkatsu sauce for dipping.

Zesty and satisfying, these korokke boast a crispy panko shell that gives way to a velvety, subtly sweet squash center. Try stacking them over a bed of shredded cabbage for a traditional donburi bowl, or tuck them into soft slider buns with a swipe of spicy mayo for a playful twist.

Kabocha Squash Rice (Kabocha Gohan)

Dare we introduce a squash that’s basically pumpkin’s cooler, more flavorful cousin? Meet kabocha squash rice—the cozy, one-pot wonder that’ll have you ditching plain rice forever. It’s sweet, savory, and so easy, even your microwave might feel jealous.

Ingredients

• 1 small kabocha squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes—don’t skip the peeling; that skin is tougher than Monday mornings
• 1½ cups short-grain white rice, rinsed until water runs clear—this isn’t the time for lazy rinsing, folks
• 2 cups water—or swap with dashi for extra umami oomph
• 2 tbsp soy sauce, because bland rice is a culinary crime
• 1 tbsp mirin, for that sweet, glossy finish
• 1 tsp toasted sesame oil, or any neutral oil if you’re out
• 2 scallions, thinly sliced—green parts only, unless you’re a rebel

Instructions

1. Rinse 1½ cups short-grain white rice under cold running water in a fine-mesh strainer until the water runs almost clear, about 1–2 minutes.
2. Transfer the rinsed rice to a medium saucepan with a tight-fitting lid.
3. Add 2 cups water, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tsp toasted sesame oil to the saucepan.
4. Gently stir the mixture with a spoon or chopsticks to combine the liquids evenly.
5. Add 1 small kabocha squash, peeled, seeded, and cut into 1-inch cubes, distributing the pieces evenly over the rice.
6. Place the saucepan over high heat and bring the mixture to a rolling boil, which should take about 4–5 minutes.
7. Once boiling, immediately reduce the heat to low and cover the saucepan with the lid.
8. Simmer the rice and squash for 18 minutes exactly—set a timer, because guessing leads to mushy regrets.
9. After 18 minutes, remove the saucepan from the heat and let it stand, covered, for 10 minutes to allow the rice to steam and absorb any residual liquid.
10. Uncover the saucepan and fluff the rice gently with a fork, mixing in the softened squash cubes.
11. Fold in 2 thinly sliced scallions until just combined.

Finally, this dish delivers a fluffy, slightly sticky rice with sweet, tender squash nuggets that melt in your mouth. Serve it alongside grilled chicken or top with a fried egg for a meal that’s basically a hug in a bowl—comfort food doesn’t get any smarter or more delicious.

Kabocha Squash Salad with Sesame Dressing

Prepare to fall head-over-heels for this kabocha squash salad—it’s the cozy, caramelized superstar that’ll make your taste buds do a happy dance. With a sesame dressing that’s nutty, tangy, and downright addictive, this dish is here to rescue your lunch routine from blandness.

Ingredients

• 1 small kabocha squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes—no need to peel if you love the skin’s texture!
• 1 tbsp olive oil (or avocado oil for a higher smoke point)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp toasted sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp maple syrup (adjust for sweetness preference)
• 1 clove garlic, minced
• 4 cups mixed greens (like arugula or spinach for peppery flair)
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
2. Toss the kabocha squash cubes with olive oil, salt, and black pepper in a large bowl until evenly coated.
3. Spread the squash in a single layer on the baking sheet, ensuring pieces aren’t crowded for even roasting.
4. Roast for 25–30 minutes, flipping halfway through, until the edges are golden brown and a fork pierces easily—this caramelization adds depth!
5. While the squash roasts, whisk together toasted sesame oil, rice vinegar, soy sauce, maple syrup, and minced garlic in a small bowl until emulsified.
6. Let the roasted squash cool for 5 minutes to avoid wilting the greens when mixed.
7. In a serving bowl, combine mixed greens, cooled squash, toasted sesame seeds, and sliced green onions.
8. Drizzle the sesame dressing over the salad and toss gently to coat everything without crushing the squash.

Unbelievably, each bite delivers a crunch from the greens, a creamy sweetness from the squash, and a savory punch from the dressing—try topping it with crispy chickpeas or serving it alongside grilled chicken for a hearty twist.

Kabocha Squash and Red Bean Paste Dessert

Who knew that the humble kabocha squash could transform into such a show-stopping dessert? This velvety, naturally sweet squash pairs beautifully with rich red bean paste to create a treat that’s part comfort food, part culinary adventure—perfect for impressing guests or just treating yourself after a long day. Get ready to fall in love with this cozy, unexpected delight that’s as fun to make as it is to eat!

Ingredients

• 1 medium kabocha squash (about 2–3 pounds), seeds removed and cut into wedges
• 1 cup sweetened red bean paste (store-bought or homemade, as smooth or chunky as you like)
• 2 tablespoons unsalted butter (or coconut oil for a vegan twist)
• 1/4 cup maple syrup (adjust for sweetness preference)
• 1/2 teaspoon vanilla extract (pure adds the best flavor)
• 1/4 teaspoon salt (enhances the sweetness)
• 1/4 cup water (for steaming, if needed)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the kabocha squash wedges skin-side down on the prepared baking sheet.
3. Roast the squash for 30–35 minutes, or until the flesh is easily pierced with a fork and the edges are lightly caramelized.
4. Let the squash cool for 10 minutes until safe to handle, then scoop the flesh into a medium bowl, discarding the skin.
5. Tip: For extra flavor, try brushing the squash with a little olive oil before roasting—it deepens the natural sweetness.
6. Mash the squash thoroughly with a fork or potato masher until smooth, with no large lumps remaining.
7. Heat a non-stick skillet over medium heat and add the butter, letting it melt completely.
8. Stir in the mashed squash, red bean paste, maple syrup, vanilla extract, and salt until well combined.
9. Cook the mixture for 8–10 minutes, stirring constantly to prevent sticking, until it thickens and pulls away from the sides of the skillet.
10. Tip: If the mixture seems too dry, add water 1 tablespoon at a time until it reaches a spreadable consistency.
11. Remove the skillet from heat and let the dessert cool for 5 minutes before serving.
12. Tip: For a glossy finish, press plastic wrap directly onto the surface of the dessert as it cools—this prevents a skin from forming.

Zesty and satisfying, this dessert boasts a creamy, almost pudding-like texture with the earthy sweetness of kabocha and the subtle grit of red bean paste. Serve it warm over vanilla ice cream for a cozy contrast, or chill it and roll into bite-sized balls for a portable treat—either way, it’s a conversation starter that’ll have everyone asking for the recipe!

Kabocha Squash Pancakes

Brace yourselves, pancake purists—this vibrant orange beauty is about to become your new fall obsession. Kabocha squash pancakes are basically autumn’s answer to fluffy breakfast clouds, with a subtly sweet, nutty twist that’ll make you side-eye plain old buttermilk stacks forever. Trust me, your taste buds (and your Instagram feed) will thank you.

Ingredients

– 1 cup kabocha squash puree (canned or homemade, but avoid watery varieties)
– 1 cup all-purpose flour (or gluten-free blend for dietary needs)
– 2 tbsp granulated sugar (adjust for sweetness preference)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp ground cinnamon (add a pinch more for extra warmth)
– 1/4 tsp salt
– 1 large egg
– 3/4 cup buttermilk (or milk with 1 tsp vinegar stirred in)
– 2 tbsp melted unsalted butter (or coconut oil for dairy-free)
– 1 tsp vanilla extract
– Butter or oil for greasing the skillet

Instructions

1. Whisk together the kabocha squash puree, egg, buttermilk, melted butter, and vanilla extract in a medium bowl until fully combined.
2. In a separate large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt, stirring with a fork to break up any lumps.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined—do not overmix; a few lumps are perfectly fine.
4. Heat a non-stick skillet or griddle over medium heat (350°F if using an electric griddle) and lightly grease with butter or oil.
5. Drop 1/4 cup portions of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
6. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set.
7. Flip each pancake carefully and cook for another 1–2 minutes, until golden brown and cooked through.
8. Transfer cooked pancakes to a plate and repeat with remaining batter, regreasing the skillet as needed.

Remarkably tender with a cozy, spiced sweetness, these pancakes boast a moist crumb that pairs brilliantly with a drizzle of maple syrup or a smear of cinnamon honey butter. For a savory spin, top with crispy sage-fried pancetta or fold grated sharp cheddar into the batter—because why should waffles have all the fun?

Kabocha Squash Gratin with Cheese

Let’s be real—most squash dishes are about as exciting as watching paint dry, but this kabocha gratin is here to overthrow the vegetable tyranny with cheesy, creamy rebellion. Loaded with cozy vibes and a golden crust that’ll make you forget all about basic baked squash, it’s the ultimate sidekick for chilly evenings or when you’re craving something ridiculously comforting. Trust me, your taste buds will throw a party, and everyone’s invited!

Ingredients

– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup heavy cream (or half-and-half for a lighter option)
– 1 cup shredded Gruyère cheese (or sharp cheddar for a bolder kick)
– 1/4 cup grated Parmesan cheese
– 2 tbsp unsalted butter, melted
– 1 tsp salt (adjust if using salted butter)
– 1/2 tsp black pepper
– 1/4 tsp nutmeg (freshly grated if possible)
– 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish with the olive oil.
2. In a large bowl, toss the cubed kabocha squash with the melted butter, salt, black pepper, and nutmeg until evenly coated.
3. Spread the seasoned squash in a single layer in the prepared baking dish.
4. Pour the heavy cream evenly over the squash, ensuring it seeps into the gaps.
5. In a separate bowl, mix the shredded Gruyère and grated Parmesan cheeses together.
6. Sprinkle the cheese mixture uniformly over the squash and cream layer.
7. Cover the dish tightly with aluminum foil and bake for 30 minutes at 375°F.
8. Remove the foil and continue baking for another 15–20 minutes, or until the top is golden brown and bubbly.
9. Let the gratin rest for 5–10 minutes before serving to allow the cream to set slightly.

Seriously, this gratin is a textural dream—creamy squash melts under that crispy, cheesy lid, with a hint of nutmeg adding cozy warmth. Serve it alongside a simple roast chicken or as the star of a vegetarian feast; either way, it’s guaranteed to steal the spotlight and have everyone asking for seconds!

Kabocha Squash and Pork Stir-Fry

Oh, the humble kabocha squash—nature’s sweet, knobby gift that’s basically a pumpkin’s cooler, more sophisticated cousin. This stir-fry tosses it with juicy pork in a saucy, savory dance that’ll make your taste buds do a happy little jig. Trust me, it’s the kind of weeknight hero that turns ‘what’s for dinner?’ into ‘can we have this again tomorrow?’

Ingredients

• 1 tablespoon vegetable oil (or any neutral oil)
• 1 pound pork shoulder, thinly sliced (freeze for 15 minutes first for easier slicing)
• 2 cups kabocha squash, peeled and cubed (seeds removed—save for roasting if you’re thrifty!)
• 3 cloves garlic, minced (fresh is best, but jarred works in a pinch)
• 1 tablespoon soy sauce (low-sodium if you’re watching salt)
• 1 teaspoon sesame oil (toasted for extra nutty flavor)
• 1/2 cup chicken broth (or swap with water for a lighter version)
• 1/2 teaspoon red pepper flakes (adjust for your spice tolerance)
• 2 green onions, sliced (reserve some for garnish)

Instructions

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute—this ensures your pork gets a good sear without sticking.
2. Add 1 pound thinly sliced pork shoulder and cook, stirring occasionally, until browned on all sides, about 4–5 minutes; don’t overcrowd the pan to avoid steaming.
3. Push pork to one side of the skillet and add 2 cups cubed kabocha squash, cooking for 3 minutes until edges start to soften.
4. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, or it’ll turn bitter.
5. Pour in 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1/2 cup chicken broth, and 1/2 teaspoon red pepper flakes, scraping any browned bits from the bottom of the pan for extra flavor.
6. Reduce heat to medium, cover, and simmer for 8–10 minutes until squash is tender when pierced with a fork but not mushy.
7. Uncover, increase heat to high, and cook for 2 more minutes to thicken the sauce slightly.
8. Turn off heat, stir in most of the sliced green onions, and let rest for 1 minute to meld flavors.

This dish delivers a cozy contrast: tender squash melts into the savory pork, while a hint of spice from the pepper flakes keeps things lively. Try serving it over fluffy jasmine rice to soak up every drop of that glossy sauce, or wrap it in lettuce cups for a low-carb crunch that’s downright addictive.

Kabocha Squash Donburi (Rice Bowl)

Tired of the same old rice bowls? This kabocha squash donburi is about to become your new autumn obsession—it’s like fall cozied up in a bowl and decided to throw a flavor party. Seriously, this vibrant dish brings sweet, savory, and a touch of magic to your dinner table without any fuss.

Ingredients

– 1 small kabocha squash (about 2 lbs), seeds removed and cut into 1-inch cubes
– 1 cup short-grain white rice, rinsed until water runs clear
– 1 ½ cups water
– 2 tbsp soy sauce, or tamari for gluten-free
– 1 tbsp maple syrup, adjust for sweetness preference
– 1 tbsp toasted sesame oil, for rich nutty flavor
– 1 tbsp vegetable oil, or any neutral oil
– 2 green onions, thinly sliced for garnish

Instructions

1. Rinse 1 cup of short-grain white rice under cold water until the water runs nearly clear to remove excess starch.
2. Combine the rinsed rice and 1 ½ cups water in a medium saucepan and bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water is absorbed.
4. Remove rice from heat and let it sit covered for 5 minutes to steam—this prevents it from becoming gummy.
5. While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium heat.
6. Add 1 small kabocha squash (cut into 1-inch cubes) to the skillet and cook for 12–15 minutes, stirring occasionally, until edges are golden and squash is fork-tender.
7. In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp toasted sesame oil.
8. Pour the sauce over the cooked squash in the skillet and toss to coat evenly, cooking for 1 more minute until glazed.
9. Fluff the steamed rice with a fork and divide it between two bowls.
10. Top the rice with the glazed kabocha squash and any remaining sauce from the skillet.
11. Garnish with 2 thinly sliced green onions for a fresh finish. Unbelievably creamy squash melts into the fluffy rice, while the savory-sweet glaze adds a sticky, umami kick. Try it topped with a fried egg for extra richness, or pack it cold for a next-day lunch that tastes even better.

Kabocha Squash Mochi

Jazzy, golden, and delightfully chewy—this Kabocha Squash Mochi is the cozy autumn treat you didn’t know you were craving. Imagine the sweet, nutty flavor of roasted kabocha squash wrapped in a pillowy, stretchy mochi dough that’s as fun to make as it is to devour. Let’s turn your kitchen into a fall-flavored mochi factory, shall we?

Ingredients

– 1 cup mashed roasted kabocha squash (cooled completely, or sub canned pumpkin puree)
– 1 cup glutinous rice flour (also called sweet rice flour, don’t use regular rice flour)
– ½ cup granulated sugar (adjust to your preferred sweetness level)
– ¼ cup water (room temp, add a splash more if dough feels dry)
– 1 tbsp neutral oil (like vegetable or avocado oil, for greasing)
– ¼ cup cornstarch or potato starch (for dusting, prevents sticking)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut a small kabocha squash in half, scoop out the seeds, and place cut-side down on the baking sheet.
3. Roast the squash for 35–40 minutes, until the flesh is easily pierced with a fork.
4. Let the squash cool completely, then scoop out 1 cup of flesh and mash it smoothly with a fork.
5. In a medium bowl, combine the mashed squash, glutinous rice flour, sugar, and water.
6. Mix with a spatula until a soft, slightly sticky dough forms—if it’s too dry, add water 1 tsp at a time.
7. Lightly oil your hands and a steamer basket to prevent sticking.
8. Divide the dough into 12 equal portions and roll each into a smooth ball.
9. Arrange the balls in the steamer, leaving space between them to expand.
10. Steam over boiling water for 12–15 minutes, until the mochi is glossy and firm to the touch.
11. Remove the steamer from heat and let the mochi cool for 5 minutes.
12. Dust a plate generously with cornstarch and transfer the mochi to the plate.
13. Gently roll each mochi in the starch to coat fully and prevent sticking.
14. Serve warm or at room temperature.

Buttery-sweet kabocha melds with that signature mochi chew for a texture that’s both tender and satisfyingly elastic. Try serving these golden gems with a drizzle of maple syrup or a sprinkle of toasted sesame seeds for extra crunch—they’re perfect with tea, as a snack, or even as a whimsical dessert.

Kabocha Squash and Tofu Stew

Y’all ready to meet your new favorite cozy-season superstar? This kabocha squash and tofu stew is basically a warm hug in a bowl that decided to get fancy—think creamy, sweet squash cubes dancing with silky tofu in a savory broth that’ll make your taste buds do a happy little jig.

Ingredients

• 1 medium kabocha squash (about 2 lbs), peeled and cubed—don’t skip the skin removal, it’s tougher than it looks!
• 14 oz firm tofu, pressed and cubed—pressing ensures it soaks up all that saucy goodness
• 1 tbsp olive oil (or any neutral oil)—just enough to get things sizzling
• 4 cups vegetable broth—homemade or store-bought, your secret’s safe with us
• 2 tbsp soy sauce—for that umami punch
• 1 tsp grated ginger—fresh is best, but jarred works in a pinch
• 2 cloves garlic, minced—because everything’s better with garlic
• 1 tsp maple syrup—a sneaky sweet touch to balance the savory
• 1/2 tsp smoked paprika—for a whisper of smoky magic
• 2 green onions, sliced—your colorful finishing flourish

Instructions

1. Heat olive oil in a large pot over medium heat until it shimmers—about 1 minute.
2. Add cubed tofu and cook for 5-7 minutes, flipping occasionally, until golden brown on all sides.
3. Transfer tofu to a plate using a slotted spoon, leaving any remaining oil in the pot.
4. Add minced garlic and grated ginger to the pot and sauté for 30 seconds until fragrant—don’t walk away, garlic burns faster than gossip spreads!
5. Stir in cubed kabocha squash and cook for 2 minutes, coating it in the garlic-ginger mixture.
6. Pour in vegetable broth and soy sauce, then add maple syrup and smoked paprika.
7. Bring the stew to a boil over high heat, then reduce to a simmer and cover the pot.
8. Simmer for 20 minutes until squash is tender when pierced with a fork—this is your cue it’s ready.
9. Gently stir in the reserved tofu and cook for 2 more minutes just to warm it through.
10. Remove from heat and stir in sliced green onions.

Heavenly doesn’t even begin to cover it—the squash melts into velvety submission while the tofu stays delightfully spongy, all swimming in a broth that’s equal parts savory, sweet, and subtly smoky. Serve it over brown rice for a hearty meal, or dunk crusty bread straight into the bowl like the comfort-food rebel you are.

Kabocha Squash Karaage (Japanese Fried Squash)

Brace yourselves, fellow food adventurers, because we’re about to turn a humble squash into a crispy, golden revelation that will make your taste buds do a happy dance. This Japanese-inspired fried kabocha is the crunchy, savory snack you never knew your life was missing, proving that sometimes the best things come in orange, gourd-shaped packages.

Ingredients

– 1 small kabocha squash (about 2 pounds), seeds removed
– 1 cup cornstarch
– 2 large eggs
– 1 cup panko breadcrumbs
– 4 cups vegetable oil (or any neutral oil with high smoke point)
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon garlic powder

Instructions

1. Cut the kabocha squash into 1-inch cubes, leaving the skin on for extra nutrients and texture.
2. Place the squash cubes in a microwave-safe bowl and microwave on high for 4 minutes to partially cook them.
3. Pat the squash cubes completely dry with paper towels to ensure maximum crispiness when fried.
4. In a medium bowl, whisk the eggs until fully combined and frothy.
5. Place the cornstarch in a shallow dish and season with salt, black pepper, and garlic powder.
6. Put the panko breadcrumbs in a separate shallow dish.
7. Dredge each squash cube first in the seasoned cornstarch, shaking off any excess.
8. Dip the coated squash cube into the beaten eggs, letting any excess drip back into the bowl.
9. Finally, press the squash cube firmly into the panko breadcrumbs to create an even, generous coating.
10. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F, using a deep-fry thermometer for accuracy.
11. Carefully lower 6-8 squash cubes into the hot oil using tongs or a spider strainer, being careful not to overcrowd the pot.
12. Fry for 3-4 minutes, flipping halfway through, until the cubes are deep golden brown and crispy.
13. Remove the fried squash cubes with a slotted spoon and transfer to a wire rack set over a baking sheet to drain.
14. Repeat the frying process with the remaining squash cubes, allowing the oil to return to 350°F between batches.

Just imagine biting through that shatteringly crisp panko crust into the sweet, tender squash that practically melts in your mouth. The contrast between the crunchy exterior and creamy interior is pure magic, making these irresistible whether served as an appetizer with dipping sauces or tossed into salads for unexpected texture.

Kabocha Squash and Chicken Teriyaki

Kabocha squash is basically nature’s sweetest little pumpkin impersonator, and when it gets cozy with chicken teriyaki, magic happens in your skillet. This dish delivers that perfect sweet-savory punch that’ll make your taste buds do a happy dance while being ridiculously easy to whip up on a busy weeknight. Get ready to impress yourself with how something so simple can taste so spectacular.

Ingredients

– 1 kabocha squash (about 2 lbs), seeded and cut into 1-inch cubes
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp vegetable oil (or any neutral oil)
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey (adjust sweetness to preference)
– 2 tbsp rice vinegar
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1 tbsp cornstarch mixed with 2 tbsp cold water
– 2 green onions, thinly sliced for garnish
– 1 tbsp sesame seeds for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the kabocha squash cubes with 1 tablespoon of vegetable oil and spread them in a single layer on the prepared baking sheet.
3. Roast the squash for 25-30 minutes until fork-tender and lightly caramelized around the edges.
4. While the squash roasts, heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
5. Add the chicken pieces to the hot skillet and cook for 6-8 minutes, turning occasionally, until golden brown on all sides and cooked through.
6. Tip: Don’t overcrowd the skillet—cook in batches if needed for better browning.
7. Reduce the heat to medium and add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.
8. Pour in the soy sauce, honey, and rice vinegar, stirring to combine with the chicken.
9. Bring the sauce to a gentle simmer and cook for 2 minutes, allowing the flavors to meld.
10. Tip: If your sauce seems too thin, create a slurry by mixing cornstarch with cold water before adding.
11. Stir the cornstarch slurry into the skillet and cook for 1-2 minutes until the sauce thickens and coats the chicken beautifully.
12. Gently fold in the roasted kabocha squash cubes, being careful not to mash them.
13. Tip: Reserve a few squash pieces for garnish to show off those gorgeous orange cubes.
14. Cook for 1-2 more minutes just to heat the squash through in the teriyaki sauce.
15. Remove from heat and garnish with sliced green onions and sesame seeds.

Unbelievably tender squash practically melts into that glossy teriyaki glaze while the chicken stays juicy beneath its sweet-savory coat. Serve this beauty over steaming jasmine rice to catch every drop of that incredible sauce, or get fancy by stuffing it into warm tortillas for an unexpected fusion twist that’ll have everyone asking for seconds.

Kabocha Squash Pudding

Prepare to have your pumpkin-spice-loving world rocked, because kabocha squash is about to become your new fall obsession. This Japanese pumpkin brings a naturally sweet, chestnut-like flavor that makes ordinary pudding look downright basic. Forget everything you thought you knew about squash—this creamy dream is the dessert upgrade you never knew you needed.

Ingredients

• 2 cups mashed roasted kabocha squash (peeled and seeded first)
• 1 cup heavy cream (for maximum silkiness)
• 3/4 cup granulated sugar (adjust if your squash is extra sweet)
• 3 large eggs (room temperature blends smoother)
• 1 teaspoon vanilla extract (pure for best flavor)
• 1/2 teaspoon cinnamon (or pumpkin pie spice blend)
• 1/4 teaspoon salt (balances the sweetness)

Instructions

1. Preheat your oven to 350°F and grease six 6-ounce ramekins with butter or cooking spray.
2. Cut a 2-pound kabocha squash in half, scoop out the seeds, and place cut-side down on a baking sheet.
3. Roast squash for 45-50 minutes until flesh is easily pierced with a fork and skin pulls away easily.
4. Let squash cool until safe to handle, then scoop out 2 cups of flesh, discarding the skin.
5. In a blender, combine mashed squash, heavy cream, sugar, eggs, vanilla, cinnamon, and salt.
6. Blend on medium speed for 60-90 seconds until completely smooth and no stringy bits remain.
7. Divide mixture evenly among prepared ramekins, tapping gently on counter to remove air bubbles.
8. Place ramekins in a 9×13 baking dish and carefully pour hot water into dish until it reaches halfway up ramekin sides.
9. Bake for 40-45 minutes until edges are set but centers still have a slight jiggle when shaken.
10. Remove ramekins from water bath and cool completely on wire rack for 2 hours.
11. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully chilled and set.

Finally, you’ll be rewarded with a velvet-smooth texture that melts on your tongue while the kabocha’s natural sweetness shines through. For an extra fancy touch, top with candied pecans or a drizzle of salted caramel sauce that plays beautifully against the earthy squash notes. This isn’t just pudding—it’s a cozy hug in dessert form that might just steal pumpkin pie’s spotlight at your next gathering.

Kabocha Squash and Shrimp Dumplings

Unbelievably delicious and secretly healthy, these Kabocha Squash and Shrimp Dumplings are the autumnal appetizer your dinner parties have been desperately craving. Who knew something so vibrant orange could be so dangerously addictive? Consider this your official warning: one bite and you’ll be hooked faster than you can say “more please!”

Ingredients

– 1 small kabocha squash (about 2 cups mashed)
– 1 lb raw shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp soy sauce
– 1 tbsp sesame oil (or any neutral oil)
– 1 package round dumpling wrappers (about 30 count)
– 2 tbsp vegetable oil for pan-frying
– ½ cup water for steaming
– 2 green onions, thinly sliced for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the kabocha squash in half, scoop out the seeds, and place cut-side down on the baking sheet.
3. Roast for 35-40 minutes until the flesh is easily pierced with a fork and slightly caramelized around the edges.
4. Let the squash cool completely before scooping out the flesh into a medium bowl.
5. Mash the roasted squash with a fork until smooth but still slightly textured.
6. Finely chop the raw shrimp into small, uniform pieces.
7. Combine the mashed squash, chopped shrimp, minced garlic, grated ginger, soy sauce, and sesame oil in a large mixing bowl.
8. Mix everything thoroughly until well combined and the filling holds together when pressed.
9. Place one dumpling wrapper in your palm and add one tablespoon of filling to the center.
10. Dip your finger in water and moisten the edges of the wrapper.
11. Fold the wrapper in half and press the edges together firmly, creating pleats along one side for a classic dumpling shape.
12. Repeat with remaining wrappers and filling, keeping completed dumplings covered with a damp cloth to prevent drying.
13. Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
14. Arrange dumplings in a single layer in the hot skillet, working in batches if necessary.
15. Pan-fry for 2-3 minutes until the bottoms develop a deep golden-brown crust.
16. Carefully pour ¼ cup water into the skillet and immediately cover with a tight-fitting lid.
17. Steam for 6-8 minutes until the dumpling wrappers become translucent and the shrimp filling turns opaque pink.
18. Remove the lid and continue cooking for 1-2 minutes until any remaining water evaporates.
19. Repeat the cooking process with remaining dumplings, adding more oil as needed.
20. Transfer cooked dumplings to a serving plate and garnish with sliced green onions.

Miraculously tender with a satisfying crispy bottom, these dumplings deliver a sweet-savory punch that’ll make you question why you ever ordered takeout. The kabocha melts into creamy perfection while the shrimp provides just enough briny bite to keep things interesting. Serve them stacked high on a platter with extra soy sauce for dipping, or be extra fancy and arrange them in a sunflower pattern that’ll have your guests snapping photos before they even take a bite!

Kabocha Squash Bread

Brace yourselves, carb-lovers—this isn’t your average loaf. Meet kabocha squash bread, the cozy, golden-hued superstar that’ll have you questioning why you ever settled for plain banana bread. It’s like autumn decided to bake itself into something irresistibly tender and subtly sweet, with a whisper of spice that feels like a warm hug for your taste buds.

Ingredients

– 1 ½ cups roasted kabocha squash puree (from about 1 small squash, roasted until fork-tender)
– 2 cups all-purpose flour (or sub half with whole wheat for a nuttier vibe)
– ¾ cup granulated sugar (adjust slightly if your squash is extra sweet)
– 2 large eggs, at room temperature (for better blending)
– ½ cup unsalted butter, melted and cooled (or coconut oil for a dairy-free twist)
– 1 tsp vanilla extract (the good stuff—it matters!)
– 1 tsp baking soda (not powder—this baby needs the lift)
– ½ tsp salt (balances the sweetness)
– 1 tsp ground cinnamon (or pumpkin pie spice for extra warmth)
– ¼ tsp ground nutmeg (freshly grated if you’re feeling fancy)

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5-inch loaf pan with butter or non-stick spray.
2. In a large mixing bowl, whisk together the kabocha squash puree, melted butter, eggs, and vanilla extract until smooth and fully combined.
3. Tip: If your squash puree is lumpy, press it through a fine-mesh sieve first for a silkier texture.
4. In a separate bowl, sift the flour, sugar, baking soda, salt, cinnamon, and nutmeg to ensure no clumps remain.
5. Gradually fold the dry ingredients into the wet mixture using a spatula, stirring just until no flour streaks remain—overmixing can make the bread dense.
6. Pour the batter into the prepared loaf pan and use the spatula to spread it evenly into the corners.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
8. Tip: If the top browns too quickly, loosely tent it with aluminum foil halfway through baking.
9. Remove the pan from the oven and let the bread cool in the pan for 15 minutes before transferring it to a wire rack.
10. Tip: For easier slicing, allow the bread to cool completely—about 1–2 hours—though we won’t judge if you sneak a warm slice.
This bread boasts a moist, velvety crumb with earthy sweetness from the kabocha, punctuated by warm spices that linger pleasantly. Slather a thick slice with salted butter for breakfast, or toast it lightly and top with whipped honey for an afternoon treat that feels downright luxurious.

Summary

Embark on a delightful culinary journey with these 20 Japanese kabocha squash recipes! From comforting soups to savory mains and sweet treats, there’s something for every home cook to fall in love with. We’d love to hear which recipes become your favorites—leave a comment below and share your kabocha creations on Pinterest so others can discover these delicious dishes too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.