Kabocha squash is a winter favorite in my house. The sweet, earthy flavor is perfect for cold weather meals. I love roast it in the oven, but that’s not all you can do with this delicious winter squash. Today, I’ve rounded up my favorite kabocha squash recipes to share with you.
Roasted Kabocha Squash
Looking for a fun, new way to cook your squash this season? Then you’ve got to try roasting it! This method is simple, tasty, and sure to impress your guests. Plus, kabocha squash is particularly delicious when roasted. So read on for all the fun recipes below. You won’t regret it!
5 from 33 votes
Roasted Kabocha Squash
Roasted kabocha squash is a buttery, nutty fall favorite! Healthy, easy, and versatile, it’s perfect for cozy dinners. Vegan and gluten-free.
This Maple Roasted Kabocha Squash recipe is a healthy, delicious dish featuring Japanese pumpkin, warm maple syrup, and toasted pecans. This sheet pan recipe only takes 45 minutes to prepare and is a great addition to a weeknight meal or holiday dinner.
Caramelized roasted kabocha squash layered with sweet roasted red onions, pine nuts, cilantro and a moreish tahini miso dressing, this vegan side dish is perfect to share.
A Fall recipe for those who love fresh and comforting flavors. This roasted kabocha squash with pomegranate is buttery and tangy, vegan, gluten free and layered with bold Mediterranean flavors of pomegranate molasses and creamy tahini.
Warm honey-roasted fall squash with creamy burrata cheese, dates, and a sprinkle of smokey and salty pumpkin seed dukkah! This hearty fall side dish is perfect for weeknights or special holiday meals.
This is the easiest air fryer kabocha squash recipe ever! If you’ve never tried this dark, squat, and starchy squash before, you’re in for a treat. These herby, crispy, and golden slices are simply delicious as a savory side—you’ll be blown away by their texture and deep flavor!
If you love squash soups, but don’t have the time (or energy) to peel and chop a butternut, then kabocha squash is your new best friend. Kabocha tastes like a cross between pumpkin and sweet potato – so it’s perfect for creamy, warming soups! And because it’s so dense, you only need one or two cups of cubed kabocha (or you can just roast them whole, and then use the roasted squash) to make a soup. Here are my favorite soups to get you started!
Kabocha Coconut Soup
This vibrant Kabocha Coconut Soup is rich, naturally sweet, fragrant and creamy. It's simple to make and only contains 3 ingredients!
Kabocha squash chili made in the slow cooker is a hearty vegetarian chili that’s filling, flavorful and great in the colder months when you can find kabocha squash in season. The Japanese squash brings a nutty, subtly sweet flavor to the chili while bulking it up without the need for meat.
Kabocha Squash with nutty soba noodles, crunchy pomegranate seeds and spicy radish slices combine in a warm, comforting soup that is perfect for a chilly fall or winter evening.
This beautiful, slightly sweet and perfectly creamy spiced soup is perfect for meal prep or a quick and easy, healthy plant-based meal any night of the week.
Kabocha squash and curry flavors are a match made in heaven! Kabocha has a sweet, nutty flavor and is often used in curries because its sweetness pairs well with spices like cumin, coriander, and turmeric. Give them a try – I promise you won’t be disappointed!
Kabocha Squash Curry
This vegan kabocha squash curry is incredibly delicious and can be whipped up in 30 minutes for a healthy meal any night of the week.
This Vegan Thai Kabocha Squash Curry is super creamy, packed with flavor, and an easy comfort food recipe for the fall! Plus, no need to use full-fat coconut milk to get the creamiest curry ever when you use my trick for cooking kabocha squash!
We all make curries and soups with any squash, but it’s definitely worth your time to experiment with many more delicious possibilities here! From stuffed squash to rice dishes, and tacos to salads, these recipes will show you just how versatile this little squash can be. So get out your cutting board and knives, and let’s get cooking!
Vegetarian Stuffed Kabocha Squash
Kabocha Squash is roasted and stuffed with veggies, beans, and spicy chilies for a stunning main entree for holiday dinners.
This Jamaican version of beans and rice beautifully highlights kabocha squash. It's savory and comforting and makes for a dinner that is simple and enticing at the same time.
Quinoa with kabocha squash and chickpeas is full of plump legumes & drizzled with a herbaceous green tahini sauce. A great vegetarian course for Thanksgiving, or any day of the week this fall!
Roasted Kabocha Squash Salad with Creamy Garlic Dressing
One of my favorite fall salads! This roasted kabocha squash salad with creamy garlic dressing pairs caramelized roasted kabocha squash with dried tart cherries, pickled shallots, feta cheese and crunchy toasted hazelnuts!
These creative baked korokke are based on the delightful Japanese Kabocha Korokke that you can find in grocery stores and bento shops all across Japan. They're savory, a little sweet, and delicious!
Kabocha squash is a great addition to sweet desserts! Believe it or not, this squash makes a delicious and unique addition to cakes, pies, and more. So if you’re looking for something new to try in your dessert recipes, why not give kabocha a go? You might be surprised at just how good it tastes!
Vegan Kabocha Squash Banana Bread
A vegan, gluten-free, refined sugar-free banana bread that’s perfect for the fall! With baked kabocha squash and pumpkin spices, it’s cozy and warminging.
Kabocha Squash Waffle Meal Prep is a unique, paleo-friendly twist on regular waffles that will turn your breakfast into a vitamin A packed, sweet and healthy meal. Gluten Free.
I'm the recipe developer, photographer and brain behind Urban Farmie. I’m a lifelong vegetarian. I’ve lived, worked, and traveled to 60+ countries and bring you authentic, vegetarian recipes from all those travels!
