Best Kabocha Squash Recipes and Kabocha Squash Cooking Ideas

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During the fall, squash and pumpkin season is in full swing at the farmers' market. We picked up a small organic kabocha squash, and roasted it until tender. Topped with fried shallots, this classic fall dish takes on a northern Thai flavor.

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Roasted Squash and Root Vegetables

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Jennie Miremadi

Put those fall vegetables to good use and make this side dish for Thanksgiving or for a family dinner. This will be a healthy dish everyone will enjoy.

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Roasted Kabocha Squash Soup

This recipe is courtesy of Chef Brian Wilson of North Fork Table & Inn in Southold, NY. It's the best way to use those delicious kabocha squashes that are in season during the autumn months. Garnish the soup with whipped creme fraiche or yogurt, olive oil, flavored oils, nuts, croutons, herbs or anything else your heart desires!

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Pumpkins Roasted in Almond Oil and Makrut Lime Leaf

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The Daily Meal Staff

Squash, roasted grapes, pepitas, and so much flavor come together in this exquisite dish. This recipe is from the book PLANTLAB: Crafting the Future of Food by Matthew Kenney (Regan Arts).

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Kabocha Squash with Sage and Leeks Recipe

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Suzanne Tracht

Chef Suzanne Tracht of Jar Restaurant in Los Angeles brings us this seasonal recipe for kabocha squash. Kabocha squash is a type of winter squash widely used in Japanese and Thai cuisine and tends to have an exceptionally sweet flavor. This dish can be made a day in advance and stored in the refrigerator.

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Kabocha Squash Soup with Crème Fraîche Recipe

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Matt and Jeff Nichols

Kabocha is a type of winter squash commonly used in Japanese and Thai cuisine that is becoming more common in supermarket aisles today. Here, it is used similarly to butternut squash to make a simple and delicious puréed soup.

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Warm Salad of Kabocha and Goat Cheese with Currant Raisins Recipe

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Anita Lo

Here’s a great, seasonal starter for two that’s quick and easy to make. (You could even use a toaster oven to make this.) Goat cheese is browned on top of slices of kabocha squash, and paired with a simple salad of frisée.

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Winter Squash Stuffing

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Michael Anthony

Somehow thanksgiving stuffing can be the best thing on the holiday table. I use winter squash combined with mushrooms to make a delicious dish for our celebration or for any day of the week.V Is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC.

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Jones Wood Foundry's Pumpkin Pie

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Jason Hicks

Jason Hicks from New York's Jones Wood Foundry shares his recipe for the perfect Thanksgiving dessert — pumpkin pie.

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Kabocha Squash and Fennel Soup with Crème Fraîche

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Suzanne Goin

Puréed soups don’t have to be boring. Here, candied pumpkin seeds yield a pleasant crunch with every bite, and the use of kabocha puts a fresh spin on butternut squash soup.

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Spiced Kabocha Squash Soup

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Hiroko Shimbo

This spicy, slightly sweet, and richly textured soup is a wonderful addition to a Thanksgiving meal, but its warming satisfaction can be enjoyed throughout the fall and winter. Kabocha squash is loaded with nutrients, so much so that in Japan there is a saying: "Eating kabocha on the first day of winter keeps you from catching a cold." Because uncooked kabocha squash can be difficult to cut, I bake the whole squash, wrapped in aluminum foil, in the oven for about 1 ½ hours until very tender. See all kabocha recipes. Click here to see Cooking with Japanese Flavors Made Easy.

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Soba Noodles in Mushroom Broth with Taro and Kabocha Squash

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Diane Morgan

I couldn't wait to dive into this big bowl of nourishment. Japanese soba noodles swim in a savory mushroom broth dense with taro root, daikon, carrot, and kabocha squash. A Japanese market is where you will find: Naga negi, which looks like an oversize green onion (you can substitute a leek); bunashimeji mushrooms are petite, brown button-topped mushrooms sold in clusters (enoki mushrooms can be used in their place); look for precooked soba noodles, in either the frozen foods section or the refrigerator case; you'll find shichimi togarashi, a Japanese spice blend, in the spice aisle. See all soup recipes. Click here to see Root Vegetables Don't Have to Be Boring.

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