As the weather cools down, our taste buds crave hearty, comforting dishes that warm our bellies and our souls. In Japan, fall is a time to celebrate the bounty of the harvest season, and one ingredient that takes center stage is kabocha squash. This sweet, nutty, and versatile gourd is a staple in many Japanese recipes, from savory soups and stews to sweet desserts. With its rich flavor profile and velvety texture, kabocha squash pairs perfectly with a variety of ingredients, making it a chef’s dream come true.
In this article, we’ll explore 18 delicious Japanese kabocha squash recipes that are perfect for fall. From classic simmered dishes to innovative twists on traditional dishes, these recipes showcase the best of Japanese cuisine and its ability to elevate even the humblest of ingredients into something truly special. So grab a spoon, get cozy, and let’s dive into the wonderful world of kabocha squash!
Kabocha Squash Simmered in Soy Sauce and Mirin
This traditional Japanese recipe brings out the natural sweetness of kabocha squash by simmering it in a savory mixture of soy sauce, mirin, and sugar. The result is a deliciously caramelized squash with a depth of flavor that pairs well with rice or noodles.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons soy sauce
– 2 tablespoons mirin
– 1 tablespoon granulated sugar
– 1/4 cup water
Instructions:
1. Cut the kabocha squash in half lengthwise and scoop out the seeds.
2. In a large saucepan, combine soy sauce, mirin, sugar, and water.
3. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes.
4. Add the kabocha squash halves to the pan, cut side down. Simmer for an additional 20-25 minutes, or until the squash is tender and caramelized.
5. Remove the squash from the pan and let it cool slightly. Serve warm or at room temperature.
Cooking Time: 30-35 minutes
Roasted Kabocha Squash with Miso Glaze
Roasted Kabocha Squash with Miso Glaze Recipe
This recipe brings together the natural sweetness of kabocha squash and the savory depth of miso glaze, creating a deliciously harmonious side dish.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tbsp white miso paste
– 2 tbsp maple syrup
– 1 tsp soy sauce
– 1 tsp rice vinegar
– 1/4 cup water
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the squash and season with salt and pepper.
5. In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and water to make the glaze.
6. Brush the glaze evenly over the squash.
7. Roast for 45-50 minutes, or until the squash is tender and caramelized.
Kabocha Squash Tempura with Dipping Sauce
Experience the sweet and crispy combination of Kabocha squash and Japanese tempura flavors, perfect for a unique snack or side dish. This recipe brings together the earthy sweetness of Kabocha squash with the light, airy crunch of tempura batter.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold water
– Vegetable oil for frying
– Dipping sauce ingredients:
+ 1/2 cup soy sauce
+ 1/4 cup rice vinegar
+ 2 tablespoons honey
+ 1 tablespoon grated ginger
Instructions:
1. In a large bowl, whisk together flour and cornstarch.
2. Gradually add ice-cold water, stirring until smooth batter forms.
3. Dip Kabocha squash cubes into the batter, making sure they’re fully coated.
4. Fry battered squash in hot oil (about 350°F) for 2-3 minutes or until golden brown.
5. Drain on paper towels and serve with dipping sauce.
Cooking Time: About 15 minutes (includes frying time)
Kabocha Squash and Coconut Milk Soup
Warm Up with a Creamy Kabocha Squash and Coconut Milk Soup
This comforting soup combines the natural sweetness of kabocha squash with the richness of coconut milk, perfect for a cozy evening meal.
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 salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 4 cups vegetable or chicken broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half and scoop out the seeds.
3. Roast the squash in a baking dish with olive oil, cumin, salt, and pepper for 45-50 minutes, or until tender.
4. Scoop the roasted squash flesh into a blender or food processor with the onion, garlic, and broth. Blend until smooth.
5. Heat the coconut milk in a large pot over medium heat. Add the blended squash mixture and stir to combine.
6. Simmer for 10-15 minutes or until heated through. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Kabocha Squash Rice Bowl with Teriyaki Chicken
Discover the harmonious blend of Japanese and American flavors in this unique rice bowl recipe, featuring tender teriyaki chicken, sweet kabocha squash, and savory rice.
Ingredients:
– 1 large kabocha squash (about 2 lbs), peeled and cubed
– 1 cup Japanese short-grain rice
– 2 boneless, skinless chicken breasts
– 1/4 cup teriyaki sauce
– 2 tbsp soy sauce
– 1 tsp honey
– 1/4 cup chopped green onions for garnish
Instructions:
1. Cook the Japanese short-grain rice according to package instructions.
2. In a separate pan, whisk together teriyaki sauce, soy sauce, and honey. Add the chicken breasts and cook until browned and cooked through (about 5-6 minutes per side).
3. Roast the kabocha squash in the oven at 400°F (200°C) for about 20-25 minutes, or until tender.
4. To assemble the bowls, place a scoop of cooked rice on the bottom, followed by sliced teriyaki chicken and roasted kabocha squash.
Cooking Time: 30-35 minutes
Kabocha Squash and Sweet Potato Curry
This comforting curry recipe combines the natural sweetness of kabocha squash and sweet potatoes with aromatic spices, perfect for a cozy evening meal. Serve over fluffy rice or with naan bread for a satisfying treat.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can (14 oz) coconut milk
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash and sweet potatoes with olive oil, cumin, curry powder, turmeric, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 30 minutes.
4. Add onion and garlic to the pan and cook until softened, about 5 minutes.
5. Stir in coconut milk and bring to a simmer.
6. Combine roasted squash and sweet potatoes with the curry sauce and season to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 45-50 minutes
Kabocha Squash Pancakes with Maple Syrup
Start your day with a flavorful twist on traditional pancakes by incorporating roasted kabocha squash into the batter, then top with warm maple syrup for a sweet and savory breakfast treat.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup, warmed
Instructions:
1. Preheat oven to 400°F (200°C). Roast the squash cubes for 30-40 minutes, or until tender and caramelized.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Add roasted squash to the wet ingredients and mash with a fork until smooth.
5. Combine wet and dry ingredients; stir until just combined.
6. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
7. Cook for 2-3 minutes, flip, and cook an additional 1-2 minutes. Serve warm with warmed maple syrup.
Cooking Time: 20-25 minutes
Kabocha Squash and Tofu Stir-Fry
This Asian-inspired stir-fry combines the sweetness of kabocha squash with the savory flavor of tofu, all wrapped up in a flavorful sauce.
Ingredients:
– 1 medium kabocha squash, peeled and cubed
– 1/2 block firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from pan and set aside.
3. Add the garlic and cook for 1 minute.
4. Add the kabocha squash and cook until tender, about 5 minutes.
5. In a small bowl, whisk together soy sauce, oyster sauce (if using), and sesame oil.
6. Pour the sauce over the squash and tofu, stirring to combine. Season with salt and pepper to taste.
7. Garnish with chopped green onions, if desired.
Cooking Time: 15-20 minutes
Kabocha Squash and Pork Belly Stew
This rich and comforting stew is perfect for a chilly winter’s night. The sweet flavor of kabocha squash pairs beautifully with the unctuousness of pork belly, making this dish a true delight.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 pound pork belly, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup water
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add pork belly and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add squash, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
4. Pour in broth and water. Bring to a boil, then reduce heat to low and simmer for 45-50 minutes, or until squash is tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Kabocha Squash Mochi with Black Sesame
Combine the warmth of kabocha squash with the nutty flavor of black sesame and the chewy texture of mochi for a unique autumnal treat.
Ingredients:
– 1 small kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 1 cup glutinous rice flour
– 1/2 cup water
– 1/4 teaspoon salt
– 2 tablespoons black sesame seeds
– Confectioner’s sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, combine kabocha squash and enough water to cover the squash. Bring to a boil, then reduce heat and simmer until the squash is tender, about 30 minutes.
3. Drain the squash and let it cool slightly.
4. In a separate pan, combine glutinous rice flour and salt. Gradually add in water while stirring to form a dough.
5. Divide the dough into small balls and flatten each ball into a disk shape.
6. Place a spoonful of cooked kabocha squash onto the center of each disk, leaving a 1/2-inch border around the edges.
7. Fold the mochi over the squash, forming a triangle or square shape, and press the edges to seal.
8. Dust the top with black sesame seeds and confectioner’s sugar.
9. Serve warm or at room temperature.
Cooking Time: About 45 minutes (including preparation)
Kabocha Squash and Shiso Leaf Salad
A refreshing fall salad that combines the sweetness of Kabocha squash with the herbal notes of Shiso leaves.
Ingredients:
– 1 small Kabocha squash (about 1 lb)
– 4-6 Shiso leaves
– 2 tbsp olive oil
– 1 tbsp rice vinegar
– 1 tsp honey
– Salt and pepper to taste
– Optional: toasted sesame seeds, grated ginger, or crumbled tofu for added texture
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Kabocha squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet lined with parchment paper, cut side up.
4. Roast the squash for 45-50 minutes, or until tender and caramelized.
5. Meanwhile, thinly slice the Shiso leaves.
6. In a small bowl, whisk together olive oil, rice vinegar, and honey to make the dressing.
7. Once the squash is done, let it cool slightly before slicing it into wedges.
8. Combine the roasted squash, sliced Shiso leaves, and dressing in a bowl.
9. Season with salt and pepper to taste.
10. Garnish with toasted sesame seeds, grated ginger, or crumbled tofu if desired.
Cooking Time: 1 hour 15 minutes (including roasting time)
Kabocha Squash and Chestnut Risotto
This comforting risotto combines the rich flavors of roasted kabocha squash, chestnuts, and Parmesan cheese, perfect for a chilly winter evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup dry white wine
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted and peeled chestnuts
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the kabocha squash for about 45 minutes, or until tender.
3. Cook the Arborio rice according to package instructions.
4. In a large skillet, sauté the onion and garlic in olive oil until softened.
5. Add the roasted squash, chestnuts, and Parmesan cheese to the skillet. Stir to combine.
6. Gradually add the warmed broth and white wine to the risotto, stirring constantly.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: About 1 hour and 15 minutes
Kabocha Squash and Ginger Tea
This comforting tea is a perfect way to relax and recharge on a chilly day. With the sweetness of kabocha squash and the spiciness of fresh ginger, this tea will warm your soul.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 inches fresh ginger, peeled
– 4 cups water
– Honey or sugar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and roast for 45 minutes, or until tender.
4. Let the squash cool slightly, then scoop the flesh into a large pot.
5. Add the peeled ginger to the pot and pour in the water.
6. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes.
7. Strain the tea into cups and add honey or sugar to taste.
Cooking Time: 1 hour 10 minutes
Enjoy your soothing Kabocha Squash and Ginger Tea!
Kabocha Squash and Red Bean Paste Dessert
This unique dessert combines the natural sweetness of kabocha squash with the savory flavor of red bean paste, creating a fascinating harmony of tastes. Perfect for adventurous eaters looking to try something new!
Ingredients:
– 1 medium-sized kabocha squash
– 1/2 cup red bean paste (anko)
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon cornstarch
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half and scoop out the seeds.
3. Roast the squash for 45 minutes, or until tender.
4. In a separate pan, combine red bean paste, sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
5. Once the squash is cooked, let it cool slightly before scooping out the flesh.
6. Mix the roasted squash with the red bean paste mixture.
7. Serve warm or at room temperature.
Cooking Time: 1 hour
Kabocha Squash and Shrimp Dumplings
This recipe combines the sweetness of kabocha squash with the savory flavor of shrimp, wrapped in a delicate dumpling wrapper.
Ingredients:
– 1 medium kabocha squash, peeled and diced
– 1/2 pound large shrimp, peeled and deveined
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat sesame oil over medium-high heat. Add garlic and cook for 30 seconds.
3. Add shrimp and cook until pink, about 2 minutes. Set aside.
4. In a separate pan, sauté kabocha squash with soy sauce until tender, about 5 minutes.
5. In a mixing bowl, combine flour, cornstarch, and water to form a dough. Knead for 5 minutes.
6. Divide the dough into small balls. Roll out each ball into a thin circle.
7. Place a spoonful of kabocha squash mixture in the center of each circle. Add a shrimp piece on top.
8. Fold the wrapper over the filling, forming a half-moon shape. Seal edges by pressing with your fingers.
9. Steam dumplings for 12-15 minutes or until cooked through.
Cooking Time: 25 minutes
Kabocha Squash and Chicken Katsu Curry
This hearty Japanese-inspired curry combines tender chicken katsu with roasted kabocha squash, savory spices, and a hint of coconut milk. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/2 cup coconut milk
– 2 tbsp curry powder
– 1 tsp ground cumin
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 400°F (200°C). Cut the kabocha squash in half, scoop out seeds, and place cut-side up on a baking sheet.
2. In a separate bowl, mix together flour, panko breadcrumbs, curry powder, cumin, salt, and pepper. Dip each chicken breast into the mixture, coating evenly.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated chicken until golden brown (about 5-6 minutes per side).
4. Roast the kabocha squash for 30-40 minutes, or until tender and caramelized.
5. In a saucepan, combine coconut milk, curry powder, and salt. Bring to a simmer and cook for 5-7 minutes or until slightly thickened.
6. Serve the chicken katsu on top of roasted kabocha squash with the curry sauce spooned over.
Cooking Time: About 45-50 minutes
Kabocha Squash and Seaweed Miso Soup
This comforting soup combines the sweetness of kabocha squash with the savory umami flavor of seaweed miso, perfect for a cozy night in.
Ingredients:
– 1 small kabocha squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth
– 2 tablespoons white miso paste
– 1 tablespoon dried wakame seaweed
– 1/4 cup chopped green onions, for garnish
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine the kabocha squash, vegetable broth, and 1/2 cup water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the squash is tender.
2. In a small bowl, whisk together the miso paste and 2 tablespoons hot water until smooth. Stir into the soup pot.
3. Add the dried wakame seaweed to the pot and simmer for an additional 5 minutes.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with chopped green onions.
Cooking Time: 30-35 minutes
Kabocha Squash and Onion Gratin
This gratin is a perfect representation of autumn’s flavors, with the sweetness of Kabocha squash and caramelized onions paired with a crispy, golden-brown topping. This comforting dish is sure to become a new fall favorite.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs), peeled and cubed
– 1 large onion, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 cup grated Gruyère cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash with 1 tablespoon butter until coated.
3. In a separate pan, caramelize onions over medium heat for 20-25 minutes or until golden brown.
4. In a greased 9×13-inch baking dish, create a layer of squash, followed by a layer of caramelized onions.
5. Sprinkle Gruyère cheese and drizzle with heavy cream.
6. Repeat layers one more time, finishing with a layer of squash on top.
7. Dot the top with remaining butter and season with salt and pepper.
8. Bake for 45-50 minutes or until the top is golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to cozy up with these 18 delicious Japanese Kabocha squash recipes perfect for fall. From savory dishes like simmered soy sauce and mirin, roasted miso glaze, and tempura dipping sauce, to comforting bowls like teriyaki chicken and coconut milk soup, there’s something for everyone. Even sweet treats like pancakes with maple syrup and red bean paste dessert make the list. Explore unique combinations of kabocha squash with ingredients like tofu, pork belly, chestnuts, and shiso leaves, and discover new ways to enjoy this versatile fall favorite.
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