#Kabocha Squash Recipe Ideas

the best kabocha squash recipe you're likely to find #kabocha #kabochasquash #squash #garlic

Sticky Soy-Glazed Kabocha Squash I love and recommend this recipe because it’s naturally rich in fiber, vitamins, and slow-burning carbohydrates that keep your energy steady. The squash provides beta-carotene for immune and skin health, while the herbs and spices support digestion and make it deeply satisfying. It’s a cozy, nourishing dish that tastes indulgent but fuels your body well — especially during fall and winter 🌿 Created by the amazing @twistedgreen Roasted Squash: • ½ kabocha squash • Olive oil + salt Sticky Glaze: • 2 Tbsp hoisin • 2 Tbsp sriracha • 1 Tbsp agave • 1 Tbsp soy sauce • ½ Tbsp rice vinegar • 1 tsp sesame oil • 1 garlic clove, grated • 1-inch piece fresh ginger, grated Peanut Lime Sauce: • ½ cup smooth peanut butter • 2 Tbsp water (add more to thin) • 3 Tbsp soy sauce • Juice of 1 lime • 2 tsp agave Garnish: • White + black sesame seeds • Chives, chopped • Chili crisp (optional but highly recommended) How to Make It 1. Roast the squash: Preheat oven to 400°F. Cut squash into thick wedges (keep the skin on). Toss with olive oil + salt and roast 45 minutes. 2. Make the glaze: Whisk all glaze ingredients together. 3. Glaze the squash: Brush the roasted squash with the glaze. Roast 10 more minutes, then broil to caramelize. Re-baste if you want it extra sticky. 4. Make the peanut sauce: Whisk peanut butter, water, soy sauce, lime juice + agave until smooth and creamy. 5. Serve: Spoon peanut sauce onto your plate, top with the glazed squash, and finish with sesame seeds, chives + chili crisp. Optional: Serve with warm rice. Heaven. 🧡 #squashrecipes #kabochasquash #plantbaseddinner #easyveganmeals #vegandinnerideas #umami #comfortfood #wholefoodplantbased

Apple Cider Maple Roasted Kabocha Squash. Comment LIBAD for the recipe! https://www.lifeisbutadish.com/apple-cider-maple-roasted-kabocha-squash/

Say “YES” if you would eat these Kabocha Squash Fries 😋🍟🎃 Shoutout to @jihaekwon_ for giving me this amazing recipe a few years ago 🙌 What you need: 1 kabocha squash (Try to find one with an orange patch on it) Avocado oil Seasonings of choice How to make them: 1. Cook entire squash in microwave for 3-5 minutes. 2. Slice in half, remove insides, slice into fry shaped pieces. (You can also slice into wedges) 3. Coat in oil, season, and air fry for 10-15 minutes @ 400F. (You could also deep fry them or bake at 425F). Kabocha Squash can be found seasonally at most grocery stores (I got mine a Trader Joe’s) or they can be found at Asian stores like H Mart 👍

Cozy up with simmered kabocha squash 🍂 Sweet, savory, and tender — Japanese comfort food at its best! #kabocha #japaneserecipes #comfortfood #squashrecipe #easycooking #simpledelicious

Kabocha can last for a month uncut, but once you heat it up and cut it, you gotta use it up quickly. So don't cut it until you're ready for it 😉 P.S. the skin is edible so this is an easy squash to prep. #cookingtips #kabocha #mealplanning #mealideas #zerowaste

Ever wonder how to cut a tough kabocha squash without risking your fingers? 👀 Here’s my go-to method! Find the full step-by-step with photos on the blog 👉 https://www.simplysuwanee.com/how-to-cut-kabocha-squash/ #KabochaSquash #ThaiCookingTips #ThaiKitchen #SimplySuwanee #ThaiRecipes #CookingTipsAndTricks #SquashSeason #FallCooking #FallRecipes #ThaiFoodLovers #CozyFallEats #KitchenHacks #CookingMadeEasy #SeasonalCooking #PumpkinAndSquash

My love letter to kabocha squash. YOUR NEW FALL BFF. THE ELITE OF THE SQUAI. The way I’ve cooked it generally is at 375 for 30ish minutes, flipped halfway through. Season simply! #fallrecipes #feedingfive #feedinglittles #familymeal #startingsolids #momvlog #momlife #momof3 #kabocha #kabochasquash #easyrecipes #vegetablerecipes

Japanese style Kabocha squash curry. Ideal dish for the season. Get the full recipe on my substack. Newsletter link is in my bio.

Making my fave roasted kabocha squash tots, but let’s take a sec and talk all things KABOCHA SQUASH! 1. It's hands-down one of my fave winter squashes. It’s sweet and so creamy, almost like a butternut squash and a sweet potato had a baby. 2. Once cooked it can be served so many different ways… on a salad, in soups, curries or as a side to protein. 3. It’s low in calories and even though it’s sweet, it’s relatively low-carb, with about 8 grams per a 1 cup. 4. Last, but def not least, the skin is completely edible (aka tender after cooking!) so you don’t have to peel it before or after roasting. 🙌 The recipe I made here is for my super simple roasted kabocha squash tots which I tend to eat right off the sheet pan or dip in ketchup! 🙈 Head to the link in my bio to grab the full recipe!

SRIRACHA & DILL KABOCHA SQUASH 🍂🧡 This recipe started my love for kabocha pumpkin😋 This is one of Chelsea’s @chelseamaecullen recipes from 2021. Oil-free, flavorful, crunchy on the outside and soft on the inside 😋 Save 📌 this recipe! You have to try it!! 📝 1 kabocha squash 1 tbsp minced garlic 2 tbsp soy sauce 2 tbsp nutritional yeast 2 tbsp sriracha 2 tbsp dried dill 2 tbsp water 👩‍🍳 • Mix all marinade ingredients together • Place kabocha pieces in container, put the marinade over, close the lid, and give it a good shake (or use your hands as I did in the video) • Lay kabocha on parchment paper • Cook at 350 F (180 C) for 45 minutes or until slightly charred ENJOY and let me know what you think 😉 #santosharecipes

Kabocha squash or Japanese pumpkin is my fam’s absolute favorite! Add this to the Thanksgiving menu. It’s a crowd pleaser. YES you CAN eat the rind -1 kabocha squash -2 cups dashi or light chicken broth -1 cup mirin -2 Tbs soy sauce -3 Tbs honey -sea salt and black toasted sesame seeds. White sesame seeds work to just less dramatic ;) *Place kabocha pieces into a pan skin side down in one layer. Cover (don’t drown) with simmering liquid. Bring to a boil then down to a simmer. Simmer for about 20 minute or until tender, but not mushy. Remove from heat and let the squash sit in the liquid until you serve it.