Kabocha Squash Recipes

Easy ways to cook Black Dirt grown Kabocha at home or on your menu

Kabocha, also called Japanese pumpkin, is sweet, nutty and velvety, with a texture between a sweet potato and a chestnut. Its thin skin softens when cooked, so you can often leave it on. Here are our favorite ways to enjoy it.

These tender muffins are packed with Kabocha puree and warm spices, then finished with a crunchy pecan crumble. Great for breakfast, lunch boxes or coffee break...

A simple glaze of miso, maple and butter turns roasted Kabocha deeply caramelized, sweet and savory. It is an easy side dish that tastes like it came from a res...

Kabocha melts into this risotto as it cooks, turning it golden and creamy without much cream at all. A bowl of comfort for cool fall nights.

Kabocha puree makes pancakes extra fluffy and tender with a warm, sweet flavor. Top them with maple syrup and toasted walnuts for a perfect fall breakfast.

Roasted Kabocha blends into chickpeas and tahini for a silky, golden hummus that is a little sweet and a little savory. Perfect with pita, crackers or fresh veg...

Roasted Kabocha cubes turn a simple kale salad into a hearty meal. A sweet and tangy maple dressing ties it all together.

A whole roasted Kabocha makes a natural serving bowl. Filled with wild rice, sausage, apple and cranberries, it is a centerpiece dish for fall dinners and holid...

Many bakers swear Kabocha makes a better pie than pumpkin. It is sweeter, less watery and bakes into a silky, deep orange custard.

Move over mashed potatoes. Kabocha mashes into a fluffy, naturally sweet side dish, and a spoonful of brown butter with crispy sage makes it holiday worthy.

Kabocha holds its shape in a simmering sauce and turns silky and sweet, which makes it perfect for curry. This one pot dinner comes together in about 40 minutes...

Thin slices of sweet Kabocha fried in a light, crackly batter are a favorite at Japanese restaurants. They are easy to make at home too.

Think pumpkin bread, only richer and sweeter. Roasted Kabocha puree gives this quick bread a deep color, a tender crumb and plenty of fall spice.

Kabocha makes one of the smoothest, richest squash soups you will ever taste. Its dense, sweet flesh blends into a naturally creamy soup with very little added ...

Kabocha is often called Japanese pumpkin, and this gently simmered dish is a classic in Japanese home cooking. The squash soaks up a sweet and savory broth whil...

The simplest way to enjoy Kabocha. The skin is thin and tender once roasted, so there is no need to peel. Just slice, season and roast until the edges carameliz...

Kabocha Kitchen Tips

Pick a Heavy One

A ripe Kabocha feels heavy for its size and has a dry, corky stem.

Leave the Skin On

The thin green skin softens when cooked and is completely edible.

Easy Cutting

Microwave the whole squash 2 to 3 minutes to make it easier to slice.

Stores for Months

Keep whole Kabocha in a cool, dry place for up to 3 months.

Cooking Kabocha for Your Restaurant?

We supply restaurants, personal chefs and grocery stores by the case or the bin, trucked anywhere or picked up at the farm.

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Kabocha Squash Farms