• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Email Series!

5 Time and Stress Saving Cooking Secrets

Free email series of my best tips!

Visit my other Site: Pancake Recipes
  • About
  • Contact
  • Free Email Series!

    5 Time and Stress Saving Cooking Secrets

    Free email series of my best tips!

  • Visit my other Site: Pancake Recipes

Rachel Cooks®

Easy Healthy-ish Recipes

  • Recipe Index
  • Popular
    • Instant Pot Pinto Beans
    • Green Beans with Bacon
    • Instant Pot Sweet Potatoes
    • Roasted Sugar Snap Peas
    • Beef Stew Seasoning
    • Chili Seasoning Recipe
    • Thousand Island Dressing
    • Poppy Seed Dressing
    • Copycat Panera Squash Soup
    • Chocolate Chip Blondies
    • Instant Pot Pork Loin Roast
    • Frosé
    • Best Chocolate Cake
    • Dill Vegetable Dip
    • Instant Pot Jasmine Rice
    • Instant Pot Hard Boiled Eggs
  • Learn to Cook
    • All The Basics
    • Crostini
    • Delicata Squash
    • Butternut Squash
    • Kabocha Squash
    • Spaghetti Squash
    • Guacamole
    • Croutons
    • Snap Peas
    • Baked Potatoes
    • Baked Bacon
    • Homemade Spaghetti Sauce Recipe
    • Simple Syrup
    • Pickled Red Onions Recipe
    • Toasted Pine Nuts
    • Roasted bone-in Chicken Breasts
    • Poached Chicken
    • Roasted Whole Chicken
    • Easy Cheese Sauce

Dinner Made Easy:

Slow Cooker

5 Ingredients

Grilling

Make Ahead

Sheet Pan

Tacos

Pizza

Home Recipes by Type Sides & Vegetables
GF Gluten-Free FF Freezer Friendly VG Vegetarian

How to Cook Kabocha Squash – 3 methods!

4.50
/5
1 hr 10 mins
48 Comments
Jump to Recipe
By: Rachel GurkPosted: 10/02/2019Updated: 06/15/2021

This post may contain affiliate links. Please read my disclosure policy.

Learning how to cook kabocha squash doesn't have to be difficult! With these 3 easy methods, you'll find one that works for you!

Learning how to cook Kabocha squash doesn’t have to be difficult! With these 3 easy methods, you’ll find one that works for you!

image of roasted kabocha squash halves

I’ve had so much great feedback on my posts about how to cook spaghetti squash (5 ways!), how to cook acorn squash (2 ways), and how to cook delicata squash, that I knew it was time to cover Kabocha squash!

Email me if you have any other requests! I’m working on butternut squash, but in the meantime you can learn how to cook butternut squash in the slow cooker and of course I have a lot of other butternut squash recipes. Everything from soup to healthy queso dip! 

What is Kabocha squash?

Kabocha is probably a lesser-known squash than butternut or acorn, but it’s really delicious, and if you haven’t tried this variety of winter squash, you should give kabocha a go! It’s wonderful on its own or made into a delicious creamy soup. 

Also known as a Japanese pumpkin, Kabocha is in the same family as Hubbard squash, turban squash, and buttercup squash. 

Kabocha is a hard squash, like most winter squash varieties are, and it has green, slightly bumpy skin, often with light green or white stripes, and dark yellow-orange flesh inside. 

You’ll find that it’s a very sweet squash and has a slightly dry texture. Like other squash varieties, Kabocha is a great source of vitamin A, vitamin C, and fiber. It can be used in many of the same ways that you’d use butternut squash.

Image of a whole kabocha squash and a half kabocha squash with the seeds still present.

How to cook Kabocha squash 3 ways

Whether you need it quick or need it to cook all day while you’re gone, there is a method here for you. In this post, you’ll also find serving suggestions and some general tips, but if you have any questions at all, leave me a comment – I always respond! 

I’d also love to hear if you use one of these methods and what you make with the cooked squash! 

Each of these methods of cooking are different, but they’re all best for using the flesh as a mash or in soup. If you want cubed squash, this variety of squash will also work great for that. Peel and dice and try following this recipe for spicy sweet roasted butternut squash. It will work great with either kind of squash. 

As always, scroll to the bottom of this post for printable directions! 

Image of two kabocha squash halves that have been roasted and hollowed out.

How to cook Kabocha squash in the oven

This is likely the most well-known method and will give you some golden-brown color around the edges of the squash. There’s a ton of flavor in that browned squash!

  • First, you’ll want to scrub the squash clean. Next, carefully cut squash in half. BE CAREFUL. This is the most difficult part. If you want, you can cut a thin slice off the side so that you have a flat surface to prevent the squash from rolling around.
  • Next up, remove the seeds. I like to use a grapefruit spoon to do this. 
  • Drizzle with olive oil and use your hands to rub it all over the squash. Sprinkle with salt and pepper. Place on a baking sheet (I line mine with parchment for easy clean-up) cut side down. 
  • Bake at 400°F for 45 to 60 minutes or until fork tender and let it cool slightly so you can handle it. Then, use a spoon to scoop the flesh of the squash away from the skin.

How to cook Kabocha squash in the slow cooker

This method is SO hands off and SO easy, it’s a dream come true! It does get very soft, so be prepared for a squash that might be falling apart a little when it is done.

  • Scrub squash clean.
  • Place squash in slow cooker and place the cover on.  Cook on high for 3-4 hours or on low for 6-8 hours or until easily pierced with a knife.
  • Carefully remove squash and let cool slightly. Cut in half and remove seeds.
  • Scoop flesh of squash out of shell. 

How to cook Kabocha Squash in the Instant Pot

  • First off, make sure the squash fits in your Instant Pot! Most should fit in a 6 quart Instant Pot, but it’s a good idea to check first.
  • Scrub squash clean and carefully pierce all over with a sharp knife (10-15 cuts, 1/2-inch to 1-inch in size).
  • Place steamer basket in the bottom of the pressure cooker and add 1 cup water. Place squash in/on steamer basket.
  • Secure lid, turn valve to seal, and set for 20 minutes on high pressure. When timer goes off, quick release pressure.
  • Carefully remove squash and let cool enough to handle. Cut in half, remove seeds, and scoop out flesh. 

Serving Suggestions:

This squash is fantastic in squash soup or made into a simple mash (see recipe card notes for my suggestion on how to make a quick and easy mash!). It would also work well as a stuffed squash, like this stuffed acorn squash. 

It can be used in nearly any way that butternut or acorn squash is used in. Check out this list of squash recipes for lots of ideas!

Kabocha Squash Mash Image

FAQs:

Can you eat Kabocha Squash skin?

Yes, once it is cooked, you can. However, my preference is typically to peel it or scoop the flesh away from the peeling once it is cooked. If you plan to eat it, make sure to clean it well before cooking it. 

How do you clean and cut Kabocha squash?

I like to clean all squash with a vegetable brush (this one is my absolute favorite). I scrub it all over under running water, rinsing it well, and drying it. Even if I don’t plan to eat the peel, I clean it so the dirt from the outside won’t be brought inside the squash when slicing it.

  1. Place it on a large cutting board that isn’t going to slip around on you. A steady surface is essential – please be careful, I won’t be held responsible for lost fingers!
  2. You’ll need a sturdy, sharp knife. It’s best if your knife is long enough to go all the way through the squash. Do NOT choose a flexible or serrated knife!
  3. Cut the stem end off. You don’t want to try to saw through that tough woody stem. (I left mine on because it looks pretty in the photos.) It also helps to cut a slice off the side of the squash, to stabilize it on your cutting board.
  4. Cut the squash vertically, from stem end to bottom end.

If you’re still having a hard time, try putting the whole squash into the oven for 10 minutes at 375º, or heat it in the microwave for 5 minutes or so. You’ll have to use mitts to handle it – be careful! Make sure to let it cool a bit before trying to cut into it. This softens the skin and makes it easier for the knife to slide through.

Image of two kabocha squash halves that have been roasted and hollowed out.

How long does Kabocha squash last?

Cooked squash will last 3-4 days in the fridge, or 2-3 months in the freezer. Uncooked, uncut squash will keep for 3-4 months in a cool, dry place. Discard if it becomes soft, squishy, or moldy.

Storing Kabocha squash: Store cooked squash in an airtight container in the fridge, or a zip-top bag or other airtight container in the freezer. 

PS: I’m very sorry I said “flesh” so many times. I didn’t enjoy that any more than you did. 

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Image of two kabocha squash halves that have been roasted and hollowed out.
Recipe

Get the Recipe: How to Cook Kabocha Squash

4.50 from 28 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
1 squash
Print Rate Recipe
Prevent your screen from going dark
Learning how to cook Kabocha squash doesn't have to be difficult! With these 3 easy methods, you'll find one that works for you!

Ingredients

  • 1 medium sized Kabocha squash (between 2 ½ and 3 pounds)
  • 1 teaspoon olive oil (for oven method)
  • ¼ teaspoon salt, or to taste (for oven method)
  • ⅛ teaspoon pepper, or to taste (for oven method)

Instructions

Oven Method:

  • Preheat oven to 400ºF. Place parchment paper or foil in baking pan that is large enough to hold both halves of the squash.
  • Scrub squash well with vegetable brush, cut in half, remove seeds. Brush with oil, and season with salt and pepper. Place on prepared baking pan. 
  • Bake 45-60 minutes, or until fork tender (easily pierced with fork).
  • Cool slightly and carefully scrape cooked squash from skin with a large spoon. Place cooked squash into large bowl.

Slow Cooker Method:

  • Scrub squash well with vegetable brush. Place whole squash into slow cooker.
  • Cook on low for 5-6 hours, or until easily pierced with fork. 
  • Remove from slow cooker, cool slightly, cut in half, discard seeds, and carefully scrape cooked squash from skin. Place cooked squash into bowl.

Instant Pot/Pressure Cooker Method:

  • Scrub squash well with vegetable brush. Pierce the skin of the squash in several places with a sharp knife, making 10-15 small cuts, about one half to one inch each.
  • Pour 1 cup of water into bottom of Instant Pot. Place squash on steamer basket inside Instant Pot. 
  • Cover, and bring to pressure. Cook on high pressure for 20 minutes. Use quick release to release pressure. 
  • Cool slightly and remove squash from Instant Pot. Cut in half, discard seeds, and carefully scrape cooked squash from skin. Place cooked squash into bowl.

Notes

  • Cook and prep times indicated in this recipe card are for oven method of preparation.
  • For a simple squash mash, mash squash flesh with fork, potato masher, or electric mixer. Mix in 1/4-1/2 cup milk, 2 tablespoons unsalted butter, and salt and pepper to taste. Add more or less milk to achieve desired consistency. Try stirring in spices such as cinnamon, ginger, cayenne, paprika, or smoked paprika. PS: It's also great topped with a little bacon, feta, and chives. Just sayin'.
  • You can easily freeze the cooked squash after removing it from the skins. Place in airtight freezer container or freezer bag.

Nutrition Information

Serving: 1g, Calories: 67kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Polyunsaturated Fat: 1g, Sodium: 135mg, Fiber: 3g, Sugar: 6g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

Shop this post

Wusthof Chef's Knife
Instant Pot Ultra 6 Qt 10-in-1
Prepworks Fruit and Veggie Brush
Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
Share A Photo! Tag on Insta Rate It
Verdict: I love this flavorful, bright orange squash. It’s so good no matter how you prepare it! 
Husband’s take: Ben just isn’t a squash fan. His loss!
Changes I would make: No changes to these methods are necessary. Have fun with how you serve it, though! 
Difficulty: Easy! 
Free email series

5 Time & Stress Saving Cooking Secrets

Free email series of my best tips!

FREE BONUS!

You May Also Like...

  • Two acorn squash halves on a white platter, both have been roasted and seasoned with salt and pepper.
    How to Cook Acorn Squash (savory or sweet!)
  • Roasted butternut squash half.
    How to Cook Butternut Squash (4 methods, how to cut, storage guide)
  • Roasted delicata squash on a sheet pan.
    How to Cook Delicata Squash: Easy Roasting Method
  • Image of spicy sweet butternut squash in a small white bowl.
    Spicy Sweet Roasted Butternut Squash - with video!
Image of pressure cooker white chili in a black bowl with garnishes.
Previous Post
Instant Pot White Chicken Chili
Versatile, good for you, and delicious, these winter squash recipes will wow your family and friends! From basic how to recipes to surprising entrees, you'll be enjoying winter squash from September to May! 
Next Post
17+ Winter Squash Recipes & Ultimate Squash Cooking Guide

Reader Interactions

Leave a Review Cancel reply

Recipe Rating




The maximum upload file size: 1 MB. You can upload: image. Drop files here

  1. Puma says

    November 14, 2021 at 9:08 pm

    5 stars
    I grew my kambocha, and your IP method of preparation was great! I mashed the squash with butter, cinnamon, salt and pepper and it was a great side for the fried fish and scallops we had! A+THANKS!

    Reply
    • Rachel Gurk says

      November 17, 2021 at 8:46 am

      So glad to hear this was helpful for you! Sounds like an amazing dinner!

      Reply
  2. DRH says

    October 12, 2021 at 5:04 pm

    3 stars
    Safe recipes Try cleaning out seeds, wedging the flesh, sprinkling with canola oil, salt, pepper and brown sugar. Then spread out o tin foil on the top rack of your smoker during the last two hours of a slow cooked brisket. Delicious!!

    Reply
    • Rachel Gurk says

      October 13, 2021 at 12:25 pm

      Sounds yummy!

      Reply
  3. M Leybra says

    October 4, 2021 at 5:31 pm

    I was given a kobocha squash, I have a Crueset heavy-lidded pot, how about a recipe to cook this squash if you don’t have an oven, slow cooker or pressure cooker?
    I’m guessing I’d have to put a little water in the pot on low heat, to keep pot & squash from burning.

    Reply
    • Rachel Gurk says

      October 6, 2021 at 6:35 am

      That’s what I would do! I haven’t tried it though, so I can’t say for sure. Let me know if you try it!

      Reply
  4. mom of teens says

    June 13, 2021 at 5:20 pm

    Great recipe, I made it in the instant pot and will definitely make it again. Added milk, butter, cinnamon, and ginger. Delish!

    Reply
    • Rachel Gurk says

      June 14, 2021 at 10:16 am

      So happy to hear you liked it! Thanks for taking the time to leave a review, it means so much to me!

      Reply
  5. ALLEN RAMS says

    January 24, 2021 at 8:38 am

    Love Kabocha squash. Have been eating it for a good number of years. Stab it once, cover with a wet paper towel. Put in microwave for ten minutes. Cut it open, clean out seeds. If not quite done, put back in microwave for 2 minutes. My suggestion is to change the name to CHESTNUT SQUASH, because that what a good one tastes like. Always leave the skin on and eat it as well. Have it mainly with omelet breakfasts. It freezes very well.

    Reply
    • Rachel Gurk says

      January 25, 2021 at 1:34 pm

      It does have a very nutty flavor! Thanks for the comment!

      Reply
  6. Cassie says

    November 27, 2020 at 7:31 am

    Delicious! I roasted and made a quick mash for a Thanksgiving side in place of sweet potatoes. Loved it! Super simple with great results!

    Reply
    • Rachel Gurk says

      December 1, 2020 at 10:37 pm

      So glad you liked it! Thanks for taking the time to leave a comment!

      Reply
Older Comments

Primary Sidebar

Welcome!

Hi, I'm Rachel! Life can be complicated, cooking shouldn't be! I believe that you can put a delicious meal on the table without stressing. It's possible, and I'm here to help. Have a seat at my table...let's chat, eat, and have fun! Read more...

Air Fryer Instant Pot 30 Minutes One Pan Gluten-Free Dairy-Free Slow Cooker Vegetarian 5 Ingredients

Trending

Cooked salmon fillet on a grey-toned plate with cooked asparagus spears. The salmon is being flaked with a fork.

Air Fryer Salmon – easy and delicious!

Pizza pasta being scooped from a pan with a wooden spoon.

Pizza Pasta – 1 pan, 20 minutes

Image of a giant bowl of spaghetti with turkey meatballs.

Baked Turkey Meatballs

Asparagus Panzanella Salad

Seasonal

Beef and vegetable stir fry in a black wok.

Beef Stir Fry With Vegetables

Hot honey chicken sheet pan dinner with honey being drizzled on.

Hot Honey Chicken Sheet Pan Dinner

Sweet and sour shrimp lettuce wrap garnished with green onion.

Sweet and Sour Shrimp Lettuce Wraps

BBQ Chicken burrito bowl with avocado and sour cream.

BBQ Chicken Bowl

Opens in a new window Opens an external site Opens an external site in a new window
Free Bonus!

5 Cooking Secrets to Save Time & Stress

Free email series of my best tips and recipes!

Featured On:

Back to Top
  • About
  • Contact
  • Press
  • Work with Me
  • Privacy
  • Accessibility
© 2023 Rachel Cooks®
Site Credits Designed by Melissa Rose Design Developed by Once Coupled