Kabocha Squash

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.

Nothing says “classy side dish” like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.

With summer corn and plenty of hot sauce, this robust soup is beloved as a hangover cure.

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.

Swap instant curry cubes for a homemade Japanese curry sauce that delivers the same rich and nostalgic flavor—without preservatives or fillers.

We did away with the worst part of roasting squash—the prep! Instead, we roast it whole until tender, tear it into big pieces, glaze it, and roast it again.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

Something very special happens when you give winter squash the coq au vin treatment.

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. 

This stick-to-your-ribs stew gets heft from creamy white beans and winter squash.

This bright green style of mole is made by blending pumpkin seeds into a smooth paste (kind of like how pine nuts work in pesto). The oil in the seeds adds body and rich flavor to the sauce.

Kabocha squash is made for purées.

The dressing and assembled ingredients alone make this salad a star. But the extra effort of cooking the vegetables is worth it we promise!

Slowly roasting whole, skin-on squash until it’s buttery soft means you can break it open with a spoon.

When other fresh produce fades away, squash is there for you.

Do you know the different types of winter squash? Kobucha? Acorn? Red Kuri. Come with us if you want to live.

Sausage, squash, greens, and cornbread bread crumbs. Need we say more?

If you don't know how to cut acorn squash, have no fear. We're here to help. Get a sharp knife ready.

Steamed vegetables can be lovely, but they don’t exactly pack a ton of punch in the flavor department. This dressing is purposely assertive.

To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.

When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.

This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.