Weekend Cooking: Kabocha squash three ways

Kabocha squash or Japanese pumpkin is an ugly thing. Green and often kind of knobby and gnarly on the outside. Although sometimes there are nicer looking, smoother skins (wait, am I talking squash or facials? :p).

The kabocha available at the Chinese supermarket last week were an ugly bunch. Large and ugly. I don’t usually buy such big ones but I had a hankering for oven-roasted squash!

So here it is – one kabocha squash done three ways!


Oven roasted kabocha squash, sprinkled with olive oil, salt and pepper

(Bake at 375 for 20-25 minutes until soft).

You could leave the skin on – it is edible and kind of tasty, and I guess nutritious? But the squash I bought was kind of sandy on the outside and didn’t look very tasty.


Spaghetti with garlicky sauteed kale, oven-roasted kabocha squash (as above, cut into cubes) and crispy bacon, sprinkled with parmesan cheese. Inspired by a recipe from a Donna Hay magazine.


Then a kabocha squash bread, that is, a pumpkin bread recipe (this one by Brown Eyed Baker). I substituted the canned pumpkin for kabocha (microwaved until soft and mashed), reduced the sugar to 2 1/4 cups (kabocha squash seems to me a bit sweeter than pumpkin), replaced the nutmeg (didn’t have any) with a pinch of cinnamon and all spice. No nuts because of Wee Reader’s allergy. Moist, gently sweet, and kabocha-y! Yum!

A note to those new to kabochas, it is a tough one to crack. A sharp knife, some muscle work and plenty of patience!


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  1. I think I may have had this squash in a restaurant – one of those “several variety of roast squash” dishes. This one was my favourite – I liked that it didn’t mush down as much as the others but tasted firmer and nuttier.


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