Recipes For Kabocha

Mak Erot

3 min read

·

Mar 30, 2025

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Delicious and Versatile Kabocha Squash Recipes

Kabocha squash, with its sweet and nutty flavor and firm, dense flesh, is a fall and winter favorite. Its versatility makes it perfect for both sweet and savory dishes. This guide explores several delicious kabocha recipes, perfect for beginner cooks and seasoned chefs alike. Let's dive into the world of kabocha!

Roasted Kabocha Squash with Maple-Dijon Glaze

This simple yet elegant recipe highlights the natural sweetness of the kabocha. The maple-dijon glaze adds a touch of sophistication, making it a perfect side dish for any occasion or a satisfying vegetarian main course.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed kabocha squash with olive oil, salt, and pepper.
3. Spread the squash in a single layer on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly caramelized.
5. In a small bowl, whisk together the maple syrup and Dijon mustard.
6. Drizzle the glaze over the roasted squash and toss gently to coat.
7. Serve warm.

Creamy Kabocha Squash Soup

This comforting soup is perfect for chilly evenings. Its creamy texture and subtly sweet flavor make it a crowd-pleaser, guaranteed to warm you from the inside out.

Ingredients:

• 1 medium kabocha squash, peeled, seeded, and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (for creaminess)
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, a swirl of cream, chopped chives

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened.
2. Add the cubed kabocha squash and vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is very tender (about 20-25 minutes).
3. Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
4. Stir in the coconut milk. Season with salt and pepper to taste.
5. Serve warm, garnished with your favorite toppings.

Kabocha Squash Risotto

This sophisticated risotto showcases the versatility of kabocha squash in a savory dish. The creamy risotto is enhanced by the subtle sweetness of the squash, creating a delicious and satisfying meal.

Ingredients:

• 1 cup Arborio rice
• 1 medium kabocha squash, peeled, seeded, and diced
• ½ cup finely chopped onion
• 4 cups vegetable broth, warmed
• ½ cup dry white wine
• 2 tablespoons butter
• ½ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Sauté the diced onion in butter until softened. Add the diced kabocha squash and cook for a few minutes.
2. Add the Arborio rice and toast for 1-2 minutes, stirring constantly.
3. Add the white wine and let it absorb completely.
4. Gradually add the warm vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 20-25 minutes.
5. Stir in the Parmesan cheese and season with salt and pepper.
6. Serve immediately.

These are just a few ideas to get you started. Feel free to experiment with different spices, herbs, and additions to create your own unique kabocha squash recipes. Enjoy!