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Two whole, raw, kabocha squash (Japanese squash)
4.89 from 9 votes

How to Cook Kabocha Squash

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 squash
Calories: 386kcal


  • 1 medium whole kabocha squash (Japenese squash) approx. 3 pounds
  • 2 teaspoon olive oil or coconut oil
  • salt and pepper to season


  • 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.


  • 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.


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
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