10+ Cozy Kabocha Squash Recipes
Photo Courtesy of Co+op
With emerald-green skin and a bright orange interior, kabocha squash is one of the many winter squash you’ll find in our Produce Department in the colder months.
With a flavor considered to some as a cross between a pumpkin and a sweet potato, kabocha squash is an excellent addition to soup, curry, and stew, imparting a velvety texture that’s especially delightful.
Keep scrolling to discover some of our favorite ways to enjoy this winter warmer while it’s in season.
Kabocha Squash Soup
One of the best ways to enjoy winter squash all season long? Soup!
This particular soup is earthy, creamy, and packed full of aromatic Indian spices.
Ingredients
1 medium kabocha squash
2 tablespoons olive oil
2 tablespoons coconut oil
1 yellow onion, diced
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeno, seeded and minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon garam masala
3 cups vegetable broth
1 cup unsweetened coconut milk
Salt and black pepper to taste
1 lime, cut into wedges
Directions
Heat oven to 375°F. Carefully cut squash into halves or quarters; remove the seeds, drizzle cut sides with olive oil and bake 30 to 40 minutes or until very tender.
Scrape the flesh into a bowl and discard the skin. Roughly chop the squash.
In a large soup pot, heat the coconut oil over medium-high heat. Saute the onion for 6 to 8 minutes until soft. Add the garlic, ginger and jalapeño and cook another 2 minutes, stirring frequently.
Add the spices and stir for one minute. Add broth, coconut milk and squash and bring the soup just to a boil. Reduce heat and simmer the soup for 15 to 20 minutes, stirring occasionally.
Remove from heat and blend with an immersion blender until smooth. Season with salt and pepper. Serve with lime wedges.
Winter Squash & Apple Bake
A sweet and delicious side dish for your holiday dinner table, this winter squash and apple bake is easy to prep before guests arrive.
Ingredients
2 pounds winter squash, peeled, seeded and cut into 1/4-inch thick slices
2 Granny Smith apples, cored and cut into 1/4- to 1/2-inch thick slices
3 tablespoons maple syrup
3 tablespoons brown sugar
2 tablespoons flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch of salt and black pepper
1/4 cup cold butter, cut into small pieces
1 tablespoon butter, melted
Directions
Preheat the oven to 375° F. Grease a 9 x 13 inch casserole dish with melted butter. Evenly layer the squash and apple slices in the casserole dish, alternating and slightly overlapping the squash slices with the apple slices, until all slices are gone. Drizzle the maple syrup over the squash and apples.
In a small bowl, mix together the brown sugar, flour, spices, salt and pepper. Mix the butter into the flour/sugar mix with your fingers to make a crumbly mixture. Sprinkle the mixture evenly over the top of the squash and apples.
Cover the dish with foil and bake for about 40 minutes or until the squash and apples start to become tender. Remove the foil, and let casserole brown for another 15 minutes. Serve warm.
Photo Courtesy of Co+op
Creamy Caramelized Onion & Squash Soup with Croutons
For a more mild-flavored take on kabocha squash soup, consider this recipe that calls for a handful of simple pantry ingredients.
Ingredients
3 tablespoons unsalted butter
4 large onions, chopped
2 pounds hubbard or kabocha squash, roasted (about 2 1/2 cups)
1 1/2 cups chicken stock
1 cup whole milk, or more if needed
1 teaspoon salt
1 1/2 teaspoons paprika
1/4 teaspoon cayenne
1 1/2 cups Greek yogurt
1/2 cup dry toasted pumpkin seeds
1 1/2 cups whole wheat bread cubes, about 4 thick slices
1 tablespoon butter or oil
1/4 teaspoon salt
Directions
Halve, seed, and roast the squash on a sheet pan in a 400° F oven. When the squash is tender when pierced with a paring knife, cool on a rack and then scoop out the squash to measure 2.5 cups.
In a large pot, melt the butter and start sauteing the onions over medium-high heat, then reduce to medium-low and stir every five minutes for at least an hour. You can put the heat on very low and cook it for two hours, for an even deeper flavor.
When the onions are meltingly soft and golden, add the mashed squash and stir, then transfer the contents of the pan to a food processor or blender, or use an immersion blender. Puree, adding stock as needed to make a smooth puree.
Add the milk, salt, paprika, and cayenne and process to mix. Transfer back to the pot and heat gently over medium-low heat, stirring.
Serve one-cup servings in wide bowls, garnish each with 1/4 cup yogurt, a couple of heaping tablespoons of pumpkin seeds, and 1/4 cup croutons.
For croutons: Preheat the oven to 350 F. Pile the bread cubes on a sheet pan with a rim and drizzle with melted butter or oil, add salt and toss to coat. Toast for 20-30 minutes, until the croutons are crisp. Let cool on rack and store in an airtight container.
Photo Courtesy of Love and Lemons
Roasted Kabocha Squash
If you’re looking for a quick side dish that’s healthy, filling, and perfectly sweet and nutty, consider this simple roasted kabocha squash recipe!
Kabocha squash is sliced in half, deseeded, and then cut into wedges before being drizzled in olive oil and oven-baked.
Drizzle your finished squash in this sesame ginger dressing or go with a simple maple dressing for your holiday dinner table.
Photo Courtesy of Half Baked Harvest
Thai Pomegranate Chicken Khao Soi Noodle Soup
Featuring kabocha squash and pomegranates, you can think of this recipe as Thai soup with a winter twist.
Curry paste, coconut milk, and chicken broth are combined to make a base for the soup, then chicken and squash are added and cooked through till they’re perfectly tender.
The whole soup is finished off with fish sauce and pomegranate molasses before being topped with cilantro, chili, limes, and pomegranate seeds. And don’t forget the rice noodles!
Photo Courtesy of Food52
Kabocha Squash & Tofu Curry
For a warm and filling vegan-friendly curry recipe, consider this hearty recipe from Food52.
Onions are cooked up with garlic and ginger before being combined with curry paste and sugar. The vegetable broth, coconut milk, and tamari are then stirred in before red pepper, kabocha squash, and tofu are added to the mix.
Season your curry to taste, and serve it over basmati rice with a squeeze of lime and fresh cilantro.
Photo Courtesy of NYT Cooking
Warm Lentil Salad With Balsamic Roast Squash
Inspired by dal, this warm lentil salad with roasted squash is a great side dish to mix up some of the heavier dishes that might be on your holiday dinner table.
Lentils and a variety of spices are brought to a boil and cooked through for 20-25 minutes. Meanwhile, kabocha squash is oven-roasted with a balsamic vinegar glaze.
It’s all brought together to create a warm salad with a Greek-inspired homemade dressing.
Find the full recipe at NYT Cooking
More Kabocha Squash Recipes to Consider
Gluten-Free Winter Squash Gnocchi from Food + Wine
Kabocha Squash Chili from Kitchen Confidante
Creamy Kabocha Squash Pasta Sauce with Spaghetti from Macheesmo
Maple-Roasted Kabocha with Ricotta and Chili Oil from Brooklyn Supper
Kabocha Squash Enchiladas with Salsa Verde from Plant Based on a Budget