Cozy evenings are made even more delightful when paired with a warm, comforting bowl of goodness. Kabocha squash, a type of winter squash, is the perfect canvas for creating a variety of delicious and satisfying dishes. With its sweet and nutty flavor, it’s no wonder why kabocha squash has become a popular ingredient in many cuisines. In this article, we’ll explore 22 savory kabocha squash recipes that are sure to become new favorites.
From hearty stews and curries to creamy soups and roasted side dishes, there’s something for everyone on this list. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, these recipes will guide you every step of the way. So go ahead, get cozy, and let the flavors of kabocha squash warm your heart and fill your belly.
Roasted Kabocha Squash with Maple Glaze
This autumnal side dish brings together the natural sweetness of kabocha squash and the richness of maple syrup, perfect for a cozy fall gathering. With just a few simple steps, you’ll be enjoying a deliciously roasted and glazed squash in no time!
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 cup pure maple syrup
– 1/4 cup apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. Drizzle olive oil over the squash, then sprinkle with salt.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. In a small saucepan, combine maple syrup and apple cider vinegar. Bring to a simmer over medium heat.
6. Brush the glaze over the roasted squash and return to the oven for an additional 10-15 minutes, or until the glaze is sticky and caramelized.
Cooking Time: 55-65 minutes
Creamy Kabocha Squash Soup with Coconut Milk
This comforting soup is a perfect blend of autumn flavors, featuring roasted kabocha squash, aromatic spices, and the richness of coconut milk. It’s a delightful twist on traditional butternut squash soup.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken or vegetable broth
– 1 cup coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic over medium heat until softened.
5. Add the roasted squash, broth, cumin, coriander, paprika, salt, and pepper. Bring to a boil, then simmer for 20 minutes.
6. Use an immersion blender or transfer soup to a blender, blending until smooth.
7. Stir in coconut milk and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour 15 minutes
Kabocha Squash Curry with Chickpeas
A flavorful and nutritious curry that combines the sweetness of kabocha squash with the creaminess of coconut milk, all tied together with a blend of Indian spices.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add squash cubes and cook until they start to soften, about 5 minutes.
4. Stir in chickpeas and coconut milk. Bring to a simmer and let cook for 10-12 minutes or until the squash is tender.
5. Season with salt and pepper to taste. Garnish with cilantro leaves if desired.
Cooking Time: About 20-22 minutes
Steamed Kabocha Squash with Miso Dressing
This recipe showcases the sweet and nutty flavor of kabocha squash, perfectly balanced by a savory miso dressing. A simple yet elegant side dish for any occasion.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated ginger
– Salt and pepper, to taste
– Fresh green onions, for garnish (optional)
Instructions:
1. Preheat steamer basket over boiling water.
2. Cut the kabocha squash in half lengthwise and scoop out seeds.
3. Place squash in the steamer basket, cut side up.
4. Steam for 30-40 minutes, or until tender when pierced with a fork.
5. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, and ginger.
6. Remove squash from heat and drizzle with miso dressing.
7. Season with salt and pepper to taste.
8. Garnish with green onions, if desired.
Cooking Time: 30-40 minutes
Kabocha Squash and Lentil Stew
This hearty stew combines the natural sweetness of kabocha squash with the earthy flavor of red lentils, creating a deliciously comforting dish perfect for chilly days. With minimal prep time and easy cooking instructions, this recipe is a great addition to your weeknight meals.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Add kabocha squash, lentils, broth, and diced tomatoes. Bring to a boil, then cover and transfer to the preheated oven.
5. Cook for 45-50 minutes or until squash is tender and lentils are fully cooked.
6. Season with salt and pepper to taste. Garnish with parsley or cilantro, if desired.
Cooking Time: Approximately 1 hour
Kabocha Squash Risotto with Sage
This creamy risotto combines the sweetness of roasted kabocha squash with the earthy flavor of sage, perfect for a cozy fall or winter evening. This recipe is easy to make and can be served as a main course or side dish.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 4 cups vegetable broth, warmed
– 1/4 cup Arborio rice
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large skillet, heat oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add Arborio rice; cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring constantly, until rice is cooked and creamy (about 20-25 minutes).
5. Stir in roasted squash, sage, and Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 45 minutes
Spicy Kabocha Squash Tacos
Experience the warm flavors of Mexico with this unique twist on traditional tacos. Roasted kabocha squash adds natural sweetness, while a spicy kick from chipotle peppers will leave you craving more.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tbsp olive oil
– 1 onion, diced
– 2 chipotle peppers in adobo sauce, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Optional toppings: lime wedges, cilantro, sour cream, crumbled queso fresco
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out seeds.
3. Toss with olive oil, onion, chipotle peppers, cumin, smoked paprika, salt, and pepper.
4. Roast for 45-50 minutes or until tender and caramelized.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by slicing roasted squash and adding your desired toppings.
Cooking Time: 45-50 minutes
Kabocha Squash Tempura
This Japanese-inspired dish combines the natural sweetness of kabocha squash with the crispy delight of tempura batter, perfect for a unique and flavorful snack or side dish. With its tender flesh and nutty flavor, kabocha squash is an excellent choice for tempura.
Ingredients:
– 1 medium-sized kabocha squash (about 2 lbs), peeled and cut into 1-inch cubes
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– Salt, to taste
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and a pinch of salt.
2. Gradually add soda water, stirring until the batter is smooth and free of lumps.
3. Dip each squash cube into the batter, making sure it’s fully coated.
4. Heat about 2-3 inches (5-7.5 cm) of vegetable oil in a deep frying pan to 350°F (175°C).
5. Fry the battered squash cubes in batches for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and drain excess oil on paper towels.
7. Serve hot and enjoy!
Cooking Time: Approximately 10-12 minutes total.
Kabocha Squash Pie with Cinnamon
This sweet and savory pie combines the natural sweetness of kabocha squash with the warmth of cinnamon, making it a perfect dessert for the fall season. This recipe is easy to make and sure to be a hit at your next gathering.
Ingredients:
– 1 large kabocha squash (about 2 lbs)
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup heavy cream
– 2 large eggs
– 1 pie crust
Instructions:
1. Preheat oven to 375°F (190°C).
2. Bake the kabocha squash for 45-50 minutes, or until tender.
3. Scoop out the flesh and puree in a blender or food processor until smooth.
4. In a large bowl, whisk together sugar, flour, cinnamon, and salt.
5. Add the heavy cream, eggs, and pumpkin puree to the dry ingredients and mix until well combined.
6. Roll out the pie crust and fill with the squash mixture.
7. Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
Cooking Time: About 1 hour and 15 minutes
Kabocha Squash Muffins with Pecans
Enjoy the comforting flavors of fall in every bite with these moist and delicious muffins featuring roasted kabocha squash, crunchy pecans, and a hint of warm spices.
Ingredients:
– 1 small kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup chopped pecans
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. Roast the squash cubes in a single layer on a baking sheet at 400°F (200°C) for about 30 minutes, or until tender and caramelized.
3. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Add melted butter, eggs, and roasted squash to the dry ingredients; stir until just combined.
5. Fold in chopped pecans.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Kabocha Squash and Spinach Salad
This seasonal salad combines the sweet, nutty flavor of kabocha squash with the earthy taste of fresh spinach, perfect for a cozy fall evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 4 cups fresh spinach leaves
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts
– 2 tbsp olive oil
– 1 tsp apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise, scoop out seeds, and place cut-side up on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large bowl, combine roasted squash, fresh spinach leaves, crumbled feta cheese, and chopped walnuts.
5. Drizzle with olive oil and apple cider vinegar; season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Kabocha Squash Gnocchi with Brown Butter
Celebrate the flavors of fall with this unique and delicious recipe, combining the natural sweetness of kabocha squash with the nutty richness of brown butter. These pillowy gnocchi are a perfect accompaniment to any autumnal dish.
Ingredients:
– 1 large kabocha squash (about 2 lbs)
– 1/2 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 egg, lightly beaten
– Brown butter (see below for recipe)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half and roast for 45 minutes, or until tender.
3. Scoop out the flesh and mash with a fork.
4. Combine mashed squash with flour, semolina flour, salt, and egg. Mix until a dough forms.
5. Divide the dough into 4 pieces and roll each into a long rope.
6. Cut the ropes into 1-inch pieces to form gnocchi.
7. Cook gnocchi in boiling water for 3-5 minutes, or until they float to the surface.
8. Serve with brown butter (recipe below).
Brown Butter:
– 4 tablespoons unsalted butter
– Salt to taste
Melt butter over medium heat and cook until it turns golden brown, stirring frequently. Season with salt to taste.
Cooking Time: About 1 hour and 15 minutes
Kabocha Squash and Black Bean Enchiladas
A flavorful twist on traditional enchiladas, this recipe combines roasted kabocha squash with black beans, cheese, and a hint of cumin. Perfect for a cozy night in.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the kabocha squash for 45 minutes, or until tender.
3. In a large skillet, heat some oil over medium-high. Add the black beans and cook until heated through.
4. Brush tortillas with oil and fill with roasted squash, black beans, and cheese.
5. Roll up and place seam-side down in a baking dish. Top with remaining cheese and cilantro.
6. Bake for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 10 minutes
Kabocha Squash Pancakes with Honey Drizzle
Discover the perfect fall treat that combines the natural sweetness of kabocha squash with the warmth of honey. These pancakes are a delightful twist on traditional breakfast fare.
Ingredients:
– 1 small kabocha squash, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– 2 tablespoons melted butter
– Honey for drizzling (optional)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the mashed kabocha squash, egg, milk, and melted butter to the dry ingredients. Mix until smooth.
4. Drop the batter by 1/4 cupfuls onto the skillet or griddle.
5. Cook for 2-3 minutes on each side, until golden brown.
6. Serve warm with a drizzle of honey, if desired.
Cooking Time: 10-12 minutes
Kabocha Squash and Bacon Hash
This savory hash combines the natural sweetness of kabocha squash with the smoky richness of bacon, perfect for a fall or winter brunch or breakfast. With its comforting flavors and textures, this dish is sure to become a new favorite.
Ingredients:
– 1 large kabocha squash (about 2 lbs), peeled and cubed
– 6 slices of thick-cut bacon, diced
– 1 small onion, diced
– 2 cloves of garlic, minced
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, cook diced bacon over medium heat until crispy. Remove from pan and set aside.
4. Add remaining olive oil to the skillet, then sauté onion and garlic until softened.
5. Add roasted squash to the skillet and stir to combine with onion mixture.
6. Return cooked bacon to the skillet and toss everything together.
7. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 40-45 minutes
Kabocha Squash Hummus
This recipe combines the comforting warmth of roasted kabocha squash with the creamy richness of traditional hummus. The result is a flavorful and nutritious dip perfect for snacking or serving at your next gathering.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1/4 cup chickpeas
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the kabocha squash cubes for 30-40 minutes, or until tender.
3. Drain and rinse the chickpeas.
4. In a blender or food processor, combine the roasted squash, chickpeas, lemon juice, tahini, garlic, and salt. Blend until smooth.
5. With the blender running, slowly add the olive oil and water.
6. Taste and adjust seasoning as needed.
7. Serve warm or at room temperature with pita bread, vegetables, or crackers.
Cooking Time: 40-50 minutes (including roasting time)
Kabocha Squash and Ginger Stir-Fry
Discover the sweet and savory fusion of Japanese-inspired flavors with this simple and delicious Kabocha Squash and Ginger Stir-Fry. Perfect as a side dish or light lunch, this recipe showcases the comforting sweetness of kabocha squash paired with the warmth of fresh ginger.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 inches piece of fresh ginger, peeled and grated
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Preheat a wok or large skillet over medium-high heat.
2. Cut the kabocha squash into 1-inch cubes and add to the pan with vegetable oil, onion, and garlic. Cook for 5 minutes, stirring occasionally.
3. Add grated ginger and cook for an additional 2-3 minutes, until the squash is tender and slightly caramelized.
4. Season with soy sauce and salt and pepper to taste.
5. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 12-15 minutes
Kabocha Squash Pudding with Cardamom
This sweet and comforting pudding is a perfect way to warm up on a chilly day, using the rich flavor of kabocha squash and the unique warmth of cardamom.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 cup sugar
– 1/2 cup heavy cream
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– 2 large egg yolks
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the squash cubes with 1 tablespoon sugar and spread on a baking sheet. Roast for 30 minutes, or until tender.
3. In a blender or food processor, puree the cooked squash until smooth.
4. In a medium saucepan, combine the squash puree, heavy cream, cardamom, salt, and remaining sugar. Cook over medium heat, stirring constantly, until the mixture thickens slightly.
5. Remove from heat and stir in the egg yolks. Let cool to room temperature.
6. Refrigerate for at least 2 hours or overnight before serving.
Cooking Time: 1 hour 15 minutes (including roasting time)
Stuffed Kabocha Squash with Quinoa and Mushrooms
This recipe celebrates the flavors of fall with a roasted kabocha squash stuffed to perfection with quinoa, sautéed mushrooms, and aromatic spices.
Ingredients:
– 1 large kabocha squash (about 2 lbs)
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz cremini mushrooms, sliced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Cook quinoa according to package instructions or until tender. Set aside.
4. In a pan, heat olive oil over medium-high heat. Add onion and mushrooms; cook until softened, about 5 minutes.
5. Stuff each squash half with cooked quinoa, mushroom mixture, cumin, paprika, salt, and pepper.
6. Place stuffed squash on a baking sheet and roast for 45-50 minutes or until the flesh is tender.
Cooking Time: 45-50 minutes
Kabocha Squash and Kale Pasta
This autumnal pasta dish combines the comforting warmth of roasted kabocha squash with the earthy sweetness of kale, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 8 oz pasta of your choice
– 2 cups curly kale leaves
– 3 cloves garlic, minced
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1/4 cup heavy cream (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the kabocha squash in half, scoop out seeds, and place cut-side up on a baking sheet. Roast for 45-50 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute. Add kale leaves and cook until wilted, about 2-3 minutes.
5. If using heavy cream, stir it in with the kale. Season with salt and pepper to taste.
6. Combine cooked pasta, roasted squash, and kale mixture. Top with Parmesan cheese.
Cooking Time: Approximately 1 hour (45 minutes for squash roasting + 15 minutes for pasta cooking)
Kabocha Squash Fritters with Yogurt Dip
Discover a unique fusion of flavors and textures with these crispy Kabocha squash fritters, served with a refreshing yogurt dip. Perfect as an appetizer or snack.
Ingredients:
– 1 small Kabocha squash (about 2 lbs), peeled, seeded, and diced
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/4 cup plain Greek yogurt
– Vegetable oil for frying
– Salt and pepper to taste
– Yogurt dip ingredients: 1 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove
Instructions:
1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a bowl, mix together flour, cornstarch, and Parmesan cheese.
3. Add the diced squash, egg, salt, and pepper. Mix well.
4. Using your hands, shape the mixture into small patties.
5. Fry the fritters in batches until golden brown (about 3-4 minutes per side).
6. Drain excess oil on paper towels.
7. Serve with yogurt dip (mix together all ingredients) and enjoy!
Cooking Time: About 20-25 minutes.
Kabocha Squash and Coconut Curry Noodles
A flavorful and nutritious dish that combines the sweetness of kabocha squash with the creaminess of coconut curry sauce, served over springy noodles.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 tablespoon coconut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 1 tablespoon curry powder
– Salt and pepper, to taste
– 8 oz noodles (rice or soba work well)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half and roast for 45 minutes, or until tender.
3. In a large skillet, heat coconut oil over medium-high heat. Add onion and cook until caramelized, about 5-7 minutes.
4. Add garlic, ginger, curry powder, and roasted squash to the skillet. Cook for an additional 2-3 minutes.
5. Stir in coconut milk and vegetable broth. Bring to a simmer and let cook for 5-7 minutes or until sauce thickens slightly.
6. Cook noodles according to package instructions. Combine with the curry sauce and top with cilantro leaves.
Cooking Time: Approximately 1 hour
Summary
Get cozy this fall with these 22 savory kabocha squash recipes! From hearty stews and curries to comforting soups and risottos, there’s something for everyone. Try roasted kabocha with maple glaze, creamy soup with coconut milk, or spiced tacos. If you’re looking for a sweet treat, try kabocha pie with cinnamon or muffins with pecans. Whether you’re in the mood for something comforting and familiar or adventurous and new, these recipes showcase the versatility of kabocha squash. So go ahead, get cooking, and cozy up to a delicious autumn evening!
