• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Cooking 101 » Kabocha Squash (Japanese Squash)

Kabocha Squash (Japanese Squash)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 15, 2021
4.74 from 41 votes


Last Updated September 15, 2021 | 10 Comments

This post may contain affiliate links. Read my disclosure policy.

299 shares
jump to recipe
What is Kabocha Squash Pinterest Pin Image
What is Kabocha Squash Pinterest Pin Image
What is Kabocha Squash
What is Kabocha Squash Pinterest Pin Image

Kabocha Squash, also known as Japanese Squash or Japanese Pumpkin, is a lesser-known squash perfect for roasting, steaming, stuffing, and pureeing. Keep reading to learn all about how to pick, prepare, and serve this delicious and versatile winter squash.

Two whole, raw, kabocha squash

What is Kabocha Squash?

Kabocha squash is a type of Japanese winter squash variety from the species Cucurbita maxima. Also known as  Japanese squash or Japenese pumpkin, at first glance, it’s easy to mistake this squash for a funny-looking green pumpkin.

In the same family as Hubbard squash, turban squash, and buttercup squash, the Japanese squash has a hard and tough exterior, dull, knobby-looking, dark-green skin, and shape nearly identical to a round, squat sugar pumpkin. On the inside, you’ll find bright yellow-orange flesh with small seeds.

Kabocha squash is known for its especially sweet flavor. Even sweeter than butternut squash. It has a light, fluffy, velvety texture, and tastes like a combination of sweet potatoes with pumpkin. This makes them great for mashing and pureeing.

Where to Buy Kabocha Squash

As with most other winter squash varieties, kabocha squash is best in late summer and early fall, during its true growing season.

Depending on where you live, however, you may have luck finding this squash much earlier in the summer season, or even year-round, from major grocery stores like Safeway, Whole Foods (where I found these in June), and Trader Joe’s. Give your local Asian market a call and see if they have any in stock or head to your local farmer’s market.

When picking out a Japanese squash pay close attention to the color and weight. It should feel heavy for its size. This actually applies to all squash, not just this one. Next, look at the color. It should be a deep, dark(ish) green color. You’ll see white lines running down from the stem to the base and some golden, yellowish spots all over the rind. 

One kabocha squash cut in half.

Kabocha Squash Nutrition

Per 1 cup (85 grams) of uncooked kabocha squash you’ll get approximately:

  • Calories – 39
  • Fat – 0 grams
  • Carbs – 9 grams
  • Sugar – 3 grams
  • Fiber – 1 gram
  • Protein– 1 gram
  • Vitamin A – 93%
  • Vitamin C – 19%

Japanese squash is high in the antioxidant beta-carotene. This naturally occurring pigment is responsible for the orange color in certain plants, with the richest sources of beta-carotene being found in yellow, orange, and green leafy fruits and veggies (carrots, spinach, tomatoes, kale, winter squash, etc). (source)

Beta-carotene plays a pretty big role when it comes to health and nutrition as it is converted into vitamin A after consumption. While ingesting too much Vitamin A may be toxic to the body, your body will only convert as much beta-carotene into vitamin A as needed.

How to Prepare Kabocha Squash

There are several different ways to approach cutting kabocha squash. If you’re like my husband, you’ll grab the sharpest knife you can find and slice right through the center, from the stem to its base.

I, on the other hand, prefer to do it this way:

  1. Wash and thoroughly dry your squash – even if you don’t plan on eating the skin.
  2. Transfer the kabocha squash to the microwave. Microwave for 2-4 minutes – the total amount of time will vary depending on the size of your squash and how soft you’d like it (careful not to microwave for too long – we’re not cooking it, just making it soft enough to cut).
  3. Transfer your softened squash to a large cutting board. Carefully slice from the stem to the base using a sharp knife.
  4. Use a spoon to scoop out the seeds and stringy bits.
  5. Slice the halves in 4-6 wedges or small cubes.

Is kabocha squash skin edible?

Yes, in fact, many Japanese recipes including kabocha tempura and nimono are often made with the skin still left on.

Sliced Kabocha squash on a baking sheet and roasted until tender.

How to Cook Kabocha Squash

Kabocha squash is a delicious substitute for some of the other more well-known winter squash like pumpkin, acorn squash, and butternut squash. The skin is edible so roast it, simmer it, puree it, bake it, fry it, slow-cook it, or even shred it with a box grater and enjoy it raw. Feel free to use kabocha squash in place of any recipe that calls for pumpkin, butternut squash, or acorn squash.

Two whole, raw, kabocha squash (Japanese squash)

Check out these other delicious squash recipes,

  • Vegetarian Stuffed Acorn Squash Recipe with Quinoa
  • Easy Acorn Squash Soup Recipe
  • Spicy Thai Pumpkin and Butternut Squash Ramen
  • Cheesy Twice-Baked Spaghetti Squash Recipe
  • Pork Chops with Apples and Butternut Squash
  • Simple Roasted Pumpkin Seeds
  • Maple Roasted Delicata Squash Recipe
  • How to Cook Pumpkin: A Step-by-Step Guide

Have you tried kabocha squash?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Two whole, raw, kabocha squash (Japanese squash)

How to Cook Kabocha Squash

4.74 from 41 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Cook Kabocha Squash (Japanese Pumpkin) using this super simple method. Enjoy this sweet squash in soups, stews, as a healthy side dish, or light snack.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Side Dish, Vegetables
Cuisine American
Servings 1 squash
Calories 386 kcal

Ingredients
 
 

  • 1 medium whole kabocha squash (Japenese squash) - approx. 3 pounds
  • 2 teaspoon olive oil - or coconut oil
  • salt and pepper - to season
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or aluminum foil.
  • Wash and cut the squash in half from stem to base. Scoop out the seeds. Leave the squash in two halves or slice into smaller wedges.
  • Brush the entire surface of the squash with olive oil and season with salt and pepper, to season. Transfer to the prepared baking sheet or baking pan.
  • Bake for approximately 25 minutes (for wedges) or 45-60 minutes for halves, or until tender and easily pierced with a fork.
  • Serve, as is, or scoop and mash into a puree.

Jessica’s Notes

  • Drizzle with maple syrup or sprinkle with brown sugar. Top with bacon bits or butter, if desired.
  • Leftover cooked squash will last for approximately 3-4 days when stored in the refrigerator in a sealed container.
  • You may also freeze leftover cooked squash in an airtight container for up to 3-4 months.
  • Save and roast the seeds just as you would pumpkin seeds.
  • As written, this recipe is vegan, gluten-free, dairy-free, and low-fat.

Nutritional Information

Calories: 386kcal | Carbohydrates: 77g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 3150mg | Fiber: 14g | Sugar: 20g | Vitamin A: 12303IU | Vitamin C: 111mg | Calcium: 252mg | Iron: 5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword how to cook kabocha squash, Japanese pumpkin, what is kabocha squash
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

299 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. douglas gray says

    February 11, 2023 at 9:09 am

    5 stars
    This is my favorte squash. Sweet, flavorful, and a solid texture, not mushy like a lot of squash. My favorite way of preparting is to slice into little wedges and then fry it in avocado oil. Try it for Superbowl Sunday, everyone will love it.

    Reply
  2. Kathleen says

    January 29, 2023 at 3:39 pm

    I’ve used this squash just once. Generally, I love winter squashes but this was bitter and unpleasant.

    Reply
  3. Rafaela George says

    December 19, 2022 at 5:34 am

    5 stars
    Mexicans have been eating it a long time. I grew up eating it and still do. My friends here think it’s a delicious novelty

    Reply
  4. Joan says

    October 1, 2022 at 3:50 am

    5 stars
    This is my favorite squash – by far. I do love ALL squash and eat them regularly. But, I look forward to this kind — a little drier and sweeter. I cut in half, rub butter on all cut surfaces and roast in the oven. Good eating!!!

    Reply
  5. Jo Schmidt says

    September 21, 2022 at 7:29 am

    5 stars
    I discovered this squash last fall at a farmers market and fell in love. I have always loved a dry winter squash but this is so very perfect. I even found seeds and grew a few this summer. The vines grew very long and I got some edible sized fruit. Since we like squash throughout the winter, I bake the whole squash …several at a time… scoop out the flesh, mash it and package it in meal size freezer bags for winter enjoyment. I’m sure I could save the hardened off fruits for several months, but this is easy to do all at once.

    Reply
  6. Pam says

    August 19, 2022 at 1:28 am

    5 stars
    I live in South Korea, and kabocha squash is abundant! I agree, it is delicious, sweet, tender when roasted/steamed, and the skin is edible. It is also a pretty, colorful vegetable 🙂 You can keep and roast the seeds, just like pumpkin seeds. Kabocha is a common veggie in Korean cooking, and it features in many side dishes! Koreans may add a little honey or corn syrup to the recipe, similar to how Westerners add a bit of maple syrup.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 19, 2022 at 7:11 am

      Thanks for the great info, feedback, and rating Pam 🙂

      Reply
    • Fiona Vincent says

      August 21, 2022 at 12:25 pm

      How do you prepare the seeds? Aren’t they in pretty hard shells and difficult to extract?

      Reply
  7. Julie Quan says

    April 12, 2022 at 12:42 pm

    Hi Jessica,
    Where can i buy these melons from?

    Regards,
    Julie

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 12, 2022 at 4:28 pm

      When in season, these can be found at farmer’s markets and select grocery stores depending on where you live.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Large white oval serving dish filled with homemade classic macaroni salad garnished with a light dusting of paprika and fresh chopped parsley. Macaroni Salad
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure