Kabocha Squash

Kabocha is a new favorite of mine, because it has an edible rind (once cooked); you don’t have to peel it. It is a variety of winter squash that’s become increasingly common sight in supermarkets and farmer’s markets. It is sweeter than butternut squash, with a firmer, less watery flesh.


  • 1 large (or 2 small) Kabocha squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
Just one of the many sample flavor profiles for seasoning


  • 1/2 teaspoon ground black pepper
  • 1 teaspoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon garam masala
  • 1 teaspoon ground cardamom


  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves


Preheat oven to 400 degrees F.

Prepare Kabocha squash by slicing off any hard stem, then cutting it in half (around the equator). Using a spoon, scoop out the seeds from each half, then cut it into strips or pieces of 1 inch or less.

Toss well to combine with oil and spices you choose

In a large bowl, combine all of the squash pieces, together with olive oil and salt. Then choose one of the flavor profiles to best suit the dish you are accompanying: choose curry or middle-eastern flavors; warm flavors such as cinnamon, clove and ginger; or just roast with olive oil, salt & pepper. Toss well to coat each piece of squash before transferring to a sheet pan.

Ready for the oven

Bake in a hot oven for 30 to 45 minutes until the pieces are caramelized to your preference (I like them well browned). Remove and serve immediately, or this will hold on a buffet, at room temperature, for several hours.

1 comment on “Kabocha SquashAdd yours →

  1. I love squash!!! I usually do acorn squash or butternut as a sid. I am excited to try a new one. Thanks for the recipes.

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