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    Home » Asian Recipes for Summer

    Published: Nov 7, 2022 · Modified: Dec 31, 2022 by Zen · This post may contain affiliate links.

    16 Kabocha Squash Recipes (Asian) 2023

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    From pumpkin soup to creamy pumpkin congee and deep-fried fritters, here are some warming and delicious Asian Kabocha Squash Recipes for you to make this fall and winter.

    A pair of chopsticks picking up a very soft orange glutinous rice cake.
    Jump to:
    • What is Kabocha Squash?
    • Snacks
    • Side Dishes
    • Soups
    • Mains
    • Stews

    What is Kabocha Squash?

    Also known as Japanese Squash and Korean pumpkin (danhobak), Kabocha (カボチャ, 南瓜) is a winter squash that is commonly used in Japanese cuisine. (For example, in tempura.)

    It has a particularly vibrant orange flesh and velvety but sweet flavor, that tastes like a cross between sweet potatoes and pumpkin, with a hint of chestnut.

    This Japanese pumpkin has dark green, bumpy, edible skin (when cooked), and is full of fibre and vitamins! (For those on a keto diet, it has less carbs than butternut squash FYI.)

    Tip: Keep the Kabocha pumpkin seeds and roast them for a snack.

    For more non-traditional Thanksgiving meals, click here.

    Where to Buy

    It is harvested in fall, and can be found in the Asian grocery store or farmers market.

    Tip: Make sure that the squash you choose feels heavy and has no soft spots or mold on the outer skin or stem.

    Substitutes

    If you can't get Kabocha Squash, you can use regular pumpkin, acorn squash, butternut squash or sometimes sweet potato.

    However, do note that the colour may not be as attractive as they don't have the same bright orange flesh.

    A bowl of bright orange leftover pumpkin puree Chinese porridge jook.

    Made with peeled Japanese Kabocha. (If the peel is not removed, the color will be more like the bowl on the right.)

    Bowl of golden pumpkin fish porridge with king oyster mushrooms

    Made with regular pumpkin- the color is not quite as rich!

    How to Cut

    Carefully insert the sharp end of a sharp knife into the pumpkin and slice into half. From there, it'll be easier to cut as the flesh is much softer than the skin.

    If you find it too difficult, you can microwave the Squash to soften it. (Blitz in 90 second intervals till soft enough.) For those who don't have a microwave (like me!), you can roast in the oven.

    Tip: place a wet cloth under the cutting board to make sure that it doesn't move around during the cutting process.

    How to Store

    A whole Kabocha can be kept at room temperature for several weeks (preferably, store it in a dark and cool pantry.)

    Cooked Squash can last in an airtight container in the fridge for 3-4 days or be frozen for 4 weeks. Both cooked as well as uncooked, cut squash can be frozen for 2-3 months.

    Here are some different ways to eat this delicious Japanese pumpkin and bring out the natural sweetness of the squash.

    Snacks

    Chinese Pumpkin Cake

    Someone tearing a soft Chinese pumpkin pancake apart.

    This popular Chinese dessert can be made with Kabocha Squash, regular pumpkin and Sweet Potato.

    Note: Kabocha Dango is a similar Japanese snack that only requires 2 ingredients (Potato starch and Kabocha are mixed then pan-fried.)

    Chinese Pumpkin Cake
    Crisp on the outside but soft, gooey and chewy on the inside, Chinese Pumpkin Cake or Nan Gua Bing is a must-make dessert in fall! If you've ever felt intimidated by the thought of making your own Asian street snacks, try this easy Chinese recipe to give you confidence! It's simple enough to make perfectly the very 1st time!
    Click here for the Nan Gua Bing recipe.
    Many fried orange pancakes with sesame seeds in a bowl on baking paper.

    Filipino Squash Fritters

    close-up of a stack of deep-fried pumpkin fritters.
    Squash okoy (Karamba)
    Squash okoy or Filipino kalabasa fritters are a great way to use up a bountiful pumpkin crop. Filipinos usually pair it with a tangy soy sauce mix. There is no set recipe as it's done to taste but you can use this Toyomansi Dipping Sauce as a base.
    Check out this recipe
    close-up of a stack of deep-fried pumpkin fritters.

    Side Dishes

    Salad

    Mash boiled or steamed kabocha and mix with cut cucumbers, hard boiled eggs and Kewpie mayonnaise.

    Roasted

    The easiest way to cook delicious sweet squash is to simply roast it with a pinch of sea salt to bring out the natural sweetness and fluffiness.

    Cut into cubes before roasting and mix with vegetables and toasted almonds or walnuts to make a salad.

    Note: Remember to lay the pumpkin in a single layer on the baking sheet that doesn't touch, so that it roasts and doesn't steam.

    Tip: to get nice brown bits on the flesh, brush generously with oil. If you like it on the sweeter side, brush with some maple syrup or brown sugar and cinnamon.

    Wrap in crispy bacon to make the perfect side dish.

    Braised

    Alternatively, another favourite way is to braise cut pieces (of skin and flesh) in dashi, mirin and soy sauce. Garnished with lightly toasted sesame seeds and green spring onions, it makes for a great Japanese savory side dish for the holiday table.

    Miso Squash

    Sliced Kabocha Squash glazed with miso on a white plate.
    Miso Kabocha Squash
    This roasted squash recipe is absolutely delicious, paired with a flavor packed, garlicky miso glaze that comes together quickly. This winter squash tastes sweet and rich once roasted, a true delight.
    Click here for the miso squash recipe.
    Sliced Kabocha Squash glazed with miso on a white plate.

    Soups

    Carrot and Pumpkin Soup

    Close-up of a bowl of Chinese steamed soup in a pumpkin bowl.

    Note: this soup is pretty much a cut, dump and steam dish. No need for an immersion blender!

    Chinese Pumpkin Soup with Carrots
    A deliciously savory dish, this Chinese Pumpkin Soup with carrots is also very nutritious and really easy to make in a few simple steps! (Basically, cut + steam!)
    Click here for the Chinese pumpkin carrot seafood soup.
    A hand holding Chinese pumpkin soup served in a small pumpkin and white bowl.

    Fresh Ginger and Turmeric Soup

    Squash soup with turmeric and ginger
    This Kabocha soup is not only easy to make but diary-free. Full of flu-fighting ginger and turmeric, it will keep you warm in colder months and goes well with this turmeric ginger tea! If you can't get turmeric, here are some ideas on what to use in place of turmeric (or turmeric recipes for if you have too much!)
    Check out this recipe
    A bowl of golden kabocha soup with green kale on top.

    For an easy soup that only requires 5 ingredients, try this Vietnamese Kabocha and pork recipe.

    Mains

    Congee

    A bowl of warm orange Chinese pumpkin porridge next to fall decor.

    The pumpkin not only thickens the congee, it also gives it a rich flavor.

    Chinese Pumpkin Porridge
    Adapted from the recipe of a Michelin star Chinese restaurant (in a 5-star hotel) to make it possible for daily weeknight dinners!
    Click here for the Kabocha Squash Porridge.
    A bowl of bright orange leftover pumpkin puree Chinese porridge jook.

    Pumpkin Rice

    A scoop of Chinese pumpkin rice with some red chili, dried shrimp and coriander.
    Chinese Pumpkin Rice
    This Chinese Pumpkin rice is a super easy and flavorful rice cooker recipe: the soft pumpkin cubes melt in your mouth, contrasting with the firm bite of the white rice grains. Moreover, it only takes 10 minutes to prepare and the rest of the work is up to your rice cooker!
    Click here for the rice cooker Chinese recipe.
    Close-up of a bowl of brown coloured rice with pumpkin cubes, red chili, coriander and dried prawns.

    Kabocha Soba

    Close-up of a colourful bowl of Japanese soba noodles.
    Japanese noodles in pumpkin soup
    Thanks to the roasted pumpkin puree, this is a thick and nutritious noodle soup that is perfect for warming up in fall and winter.
    Click here for the warming, Soba recipe.

    Stews

    Chicken Curry

    Someone scooping up thick pumpkin chicken curry with white rice.
    Easy Pumpkin Chicken Curry from Scratch
    This easy pumpkin chicken curry is made of juicy, tender chicken morsels simmered in a deliciously aromatic sauce that is full of warm spiced flavor. It's well- spiced but not spicy and can be bulked up with healthy veggies, all in one pot. Plus it's super flexible: it can be made with coconut cream, regular cream, pumpkin puree or none of the above!
    Click here for the pumpkin curry with chicken.
    A plate of jasmine rice and chicken pumpkin curry with coriander.

    Note: Kabocha puree can be used in place of coconut milk to thicken curry, as in the recipe above, or the Soba Noodles below.

    If you would like an Indian version of this curry (it's a great dish to pair with paratha!), try this Squash Kootu.

    Filipino Stew

    Ginataang Calabash stew
    This Filipino Squash and Coconut Milk stew is delicious with rice! It also contains Mooring Leaves which are very good for you.
    Click here for the Kabocha Squash stew recipe.
    An overhead shot of Japanese pumpkin and coconut stew.

    Chicken, Squash and Mushroom Stew

    Close-up of a bowl of Kabocha Squash, chicken and enoki mushroom stew.
    Pumpkin, Chicken and Enoki Mushroom stew
    This Japanese simmered Kabocha with ground chicken and enoki mushrooms taste savory and naturally sweet. The ingredients can be frozen together and stewed when ready to eat!
    Click here for the easy and fast one pan squash recipe.
    Close-up of a bowl of Kabocha Squash, chicken and enoki mushroom stew.

    If you enjoyed this list of Japanese Kabocha Squash recipes, maybe you'd like to sign up for my Asian foods newsletter?

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    Hi I'm Zhen also known as GGG! I couldn't boil water till I was 18 but after living abroad (in St. Andrews then London) for 11 years and having to cook for myself, I now love cooking for friends and family. Learning to cook late, I make sure my recipes go into enough detail for those new to Asian cuisine or who love a test kitchen approach to cooking!

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