How to Make Kabocha Squash at Home

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Shuvait Thusoo
Shuvait has lived in Pune alone for 4 years while studying engineering. This was the time period when he explored the South Indian Cuisines and experienced different spices and realised the beauty of food. So he started cooking and fell in love with the craft of it. We can say that Shuvait is a foodie who loves to share his food life experiences and resources with our readers.

Do you guys know what kabocha is? I saw squash in the market named kabocha squash. I was very curious to know about it. After I inquired about it, I found out that kabocha squash is a Japanese version of squash that is quite heavy and dark in size and colour. After getting some more information about it from the internet and various books, I found out that this kabocha is like a pumpkin with some more flesh and can be used as an ingredient in making kabocha soup or kabocha squash curry as well. And after all, this is considered one of the best squash known.

So, today after learning the whole procedure and trying out the recipe myself. I concluded that this was the best squash that I have ever tried. It is the best Japanese dish that one should try. You all will be astonished by the taste and the flavour that this vegetable contains. The magical ground herbs and spices also make it more tempting and delicious.

The recipe is short and can be made within a few minutes. And the procedure is also very easy. There is nothing that you will find difficult in this recipe. So, let me show you how this kabocha squash is actually made and what do you need to follow to get the best squash recipe ever.

Ingredients for Kabocha Squash

IngredientsQuantity
Squash 1 medium
Ghee 2 tsp.
Kosher Salt A pinch
Ground Black Pepper 1 tsp.

The list of ingredients how that this recipe will not require more than four ingredients to make it. This is a very positive sign as you don’t have to collect much stuff from the market.

How Much Time Will it Take?

Preparation TimeCooking TimeTotal Time
15 Minutes 30 Minutes 45 Minutes

As I said earlier, this recipe will not take much longer. It’s a simple one that just takes about 45 minutes to complete. This makes it easier for you to consider this recipe as your next dish at your place.

Now, let’s move towards the final part of the recipe that I think you all are waiting for. This part is an essential one and will tell you how to make this Vegan kabocha squash at home. Stay tuned and follow the steps listed below.

Cookware Required

Kabocha Squash Recipe

Kabocha Squash Recipe
  1. Allow your oven to preheat to around 400F, keeping the rack in the middle. Wash and clean the squash fully.
  2. Cut the squash from the middle into two halves. It would be easier for you to cut it if you try from the top side.
  3. Remove the seeds and slice the squash into wedges. Apply some ghee on the squash wedges and season it with some salt and black pepper.
  4. Keep it on a single layer foil or parchment paper and move it in the oven.
  5. Roast it for about 30 minutes and see if the wedges are crispy from outside or not. Once crisp, remove it from the oven and serve.

Here you go! Your kabocha squash is ready and now can be enjoyed by everyone present at your home. Indeed this is the best and easy recipe that you can make up for a Halloween party or some other functions that you host. 

Nutritional Breakdown of Kabocha Squash

The nutritional details for this recipe are down below. Know the exact values and keep a strict watch on your diet.

Calories 142 
Carbohydrates 19 gm.
Protein 2 gm.
Fats 8 gm.
Fiber 3 gm.

How to Make Kabocha Squash at Home | Video

A video is down below for you to know how exactly this kabocha squash is made. Watch it and clear all your doubts and confusions.

Video by Clean & Delicious

Can’t wait to begin with the recipe? Try it and share your reviews in the comment section. Just in case you have any queries related to the recipe, you can ask your questions in the comment section too. If you liked this recipe, do share it with your family and friends. Bon Appetite!

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