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From comforting soups and healthy salads to velvety pies, here are 13 delicious kabocha squash recipes you’ll want to make this fall!
With pumpkins and squashes in season, nothing says Japanese autumn like kabocha squash. Have you tried this bright orange Japanese pumpkin yet?
Kabocha is incredibly versatile—it works in stews, curries, soups, stir-fries, tempura, and even pies. As soon as I see it at the farmers market, I grab a few to make my favorite fall dishes. Here are 13 delicious kabocha squash recipes you’ll want to try this season!
Table of Contents
Nami’s Tips for Cooking Kabocha Squash
- Choose the best kabocha: Look for a squash that feels dense with firm, knobby, dark green skin. Learn more about kabocha.
- Soften before cutting: Microwave the kabocha for a minute or two to make it easier to handle.
- Cutting & peeling: Refer to the detailed tips in the “How to Cut a Kabocha Squash“ post for safe and easy preparation.
- Squash substitutes: If kabocha isn’t available, acorn or buttercup squash can be used as a substitute in my recipes.
If you try any of these recipes, I’d love to hear how they turn out in the comments!
13 Must-Try Kabocha Squash Recipes
Kabocha Soup
This delicious and satisfying Kabocha Soup is made with sweet Japanese squash (pumpkin) and a few simple ingredients. Enjoy its rich, creamy texture with your favorite crusty bread for dipping. {Vegetarian adaptable}
Kabocha Salad
Sweet and golden Japanese squash shines brightly in this creamy Kabocha Salad recipe with crunchy red onion and savory strips of ham. This beautiful chilled side dish is sure to become a new classic on your family dinner table.
Kabocha Gratin
Tender chunks of sweet kabocha, mushrooms, miso, and macaroni in a creamy béchamel sauce with a cheese and panko topping baked until crispy golden. Kabocha Gratin with a Japanese twist is the ultimate comfort food in cold weather months.
Japanese Roasted Kabocha Squash
Thinly sliced and oven-roasted until lightly charred and fork-tender, these kabocha squash slices are one of the easiest ways to enjoy this seasonal gem.
In this recipe, I’ll show you two simple ways to flavor them: with spicy shichimi togarashi or sweetened soy sauce.
Kabocha Pork Stir-Fry
Turn leftover squash into this quick, protein-packed stir-fry seasoned with gochujang (Korean hot pepper paste). Bold, flavorful, and perfect with steamed rice!
Try it with ground chicken or turkey, or go meat-free with seitan or minced mushrooms.
Kabocha Miso Soup
Hearty and flavorful, this Kabocha Miso Soup is filled with sweet kabocha, umami-rich mushrooms, and nutty sesame seeds. It's plant-based, easy to make, and incredibly delicious!
Japanese Simmered Kabocha
Cooked in savory dashi broth seasoned with soy sauce and sake, this classic Japanese Simmered Kabocha Squash makes a satisfying and healthy side dish that is chock-full of nutrients. {vegan/vegetarian adaptable}
Vegetarian Japanese Curry
I love using colorful veggies like kabocha squash, eggplant, asparagus, and mushrooms in this Vegetarian Japanese Curry. It’s full of flavor and texture—and easy to make with whatever vegetables you have on hand.
Kabocha Croquettes
Kabocha croquettes (kabocha korokke) is our family's fall favorite. Crispy on the outside and naturally sweet and savory on the inside, it's like a party in your mouth! These croquettes will disappear in no time.
Kabocha Tempura
Delicious, crispy homemade tempura is always a treat. In fall, I love adding kabocha to the seasonal platter. The airy batter pairs perfectly with its creamy texture. I’ll show you all the tips to make the best tempura.
Kabocha Pie
Try something different for the holidays this year with this rich and creamy Kabocha Pie recipe with a dollop of freshly whipped cream and a hint of rum.
Editor’s Note: This post was originally published on October 30, 2024, and was republished with additional information on October 15, 2025.
English (US) · 