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How to Cook Kabocha Squash – 3 methods!

4.56
/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

4.56 from 25 votes
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
1 squash
Print Rate Recipe
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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

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Did You Make This?Be sure to upload a photo & tag me at @RachelCooksBlog. I love seeing what you made!
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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! 
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  1. carole gath says

    October 23, 2020 at 1:00 pm

    I cook my squash a little differently than the recipe says. I wash it and pierce a couple of slits in it and microwave it just until i can insert a knife into it and cut it in two and scoop seeds. I then place it in a baking pan, split side down, with a little water around it. Cover with foil and bake at 375 for 45 min to 1 hr. until a fork can be inserted easily into it. Scoop it out and add butter and a little brown sugar. I think it keeps the squash from getting too dry as it is a dry squash to begin with.

    Reply
    • Rachel Gurk says

      October 25, 2020 at 8:15 pm

      Also a great technique! Lots of wonderful ways to cook a squash. :)

      Reply
  2. Janet Smith says

    May 2, 2020 at 12:02 pm

    Thank you for the info on this type of squash. It was very helpful, I can hardly wait to try it out.

    Reply
    • Rachel Gurk says

      May 2, 2020 at 12:28 pm

      You’re welcome! I’m so glad it was helpful!

      Reply
    • Melanie Sakowski says

      October 18, 2020 at 9:46 am

      Such a yum gourd variety!

      Reply
      • Rachel Gurk says

        October 18, 2020 at 9:40 pm

        I agree 100%!

        Reply
  3. Kris says

    March 29, 2020 at 11:24 pm

    I bought kabucha already cut and sealed  – I cooked it in oven 400 for an hour.   It’s hard and I am not sure what I did.   

    Reply
    • Rachel Gurk says

      March 31, 2020 at 2:25 pm

      Sometimes they take a little longer depending on how large they are. Hopefully you just kept cooking it a little longer until it got tender. :)

      Reply
  4. Emily says

    March 28, 2020 at 4:04 pm

    Hi – can you make the soup with the kabocha after it’s been cooked in the instant pot? And how much water do you put in the instant pot? Thank you!

    Reply
    • Rachel Gurk says

      March 31, 2020 at 2:31 pm

      Yes, you can definitely make soup with it! Are you asking how much water for the soup or how much water to cook the squash initially?

      Reply
  5. Dani says

    March 28, 2020 at 2:46 pm

    Where can I find kobocha squash? I’ve been looking for it and don’t find it in my mainline grocery stores (I shop in NW NJ & NE PA). Is it out of season or am I just out of luck?

    Reply
    • Rachel Gurk says

      March 31, 2020 at 2:30 pm

      It’s probably out of season. It’s a hearty squash that you can often find year-round, but it’s definitely easier to find in the fall.

      Reply
  6. Kim says

    March 22, 2020 at 4:17 pm

    Thank you for these instructions. I had never even heard of KABOCHA squash. I followed your oven method and the results was great. In a bowl with a little butter and pepper. Delish!

    Reply
    • Rachel Gurk says

      March 23, 2020 at 1:09 pm

      So glad you liked it, thanks Kim! Thank you for taking the time to come back and leave a comment!

      Reply
  7. Sarah says

    February 1, 2020 at 5:04 pm

    This was so yummy! I’ve never cooked this before and your post was so helpful! Cooked it in the IP and then mashed it. I made it Whole30 and used ghee and coconut milk. Have you ever tried to grow it? I’m wondering if I can use the seeds after it was cooked…? 

    Reply
    • Rachel Gurk says

      February 2, 2020 at 8:02 pm

      So glad you liked it! I bet it was awesome with ghee and coconut milk! I have never tried to grow it…I can cook, but I don’t have much of a green thumb.

      Reply
      • Mike says

        September 26, 2020 at 2:35 pm

        You can totally plant the seeds before cooking. I tried it a few years ago with good results.

        Reply
        • Rachel Gurk says

          September 28, 2020 at 8:38 am

          Great tip, thanks!

          Reply
  8. Nettie Gold says

    January 29, 2020 at 8:59 am

    Can kabocha squash be totally dark green when you prepare it or does it have to have so orange or yellowing on the peel outside? In other words: do you have to have it standing around in the house for it to ripen a bit? Is it any better if it gets more orange on the skin? This is the only thing that confuses me about this squash.

    Reply
    • Rachel Gurk says

      January 31, 2020 at 8:17 am

      Hi Nettie!
      Choosing a ripe squash can be a little tricky, can’t it? You really never know until you cut into it. The inside should be dark orange and have kind of a dry appearance.
      I look for a squash that’s dark green in color. Ideally, it should have splashes of gray or orange on the outside. The squash should feel heavy for its size. I don’t think they ripen much after they’re picked unless you happen to have a really sunny spot in your home or outside. Here in Michigan that’s pretty much an impossibility in January.

      Reply
  9. Julie Fisher says

    January 8, 2020 at 10:42 pm

    For anyone who wonders what Kabocha tastes like, I would say it is similar to chestnuts.

    Reply
    • Rachel Gurk says

      January 11, 2020 at 7:43 am

      It does have a slightly nutty flavor!

      Reply
  10. Pam says

    January 6, 2020 at 12:38 pm

    Do you need to pierce the squash if you are using the slow cooker?

    Reply
    • Rachel Gurk says

      January 8, 2020 at 5:48 pm

      Nope! It’s so easy!

      Reply
  11. Tom says

    November 24, 2019 at 8:39 am

    When putting halved squash into the oven, does it go cut side up or cut side down when placed onto a cookie sheet?. Thank you

    Reply
    • Rachel Gurk says

      November 24, 2019 at 10:43 am

      You can actually do it either way! If you like those browned edges, do it face down. If not, do it face up!

      Reply
  12. Sharon Serna says

    November 13, 2019 at 1:55 pm

    I sliced mine in half, removed the seeds, added a light salting of the flesh then lightly scored the flesh, added s ok me chunks of butter and some brown sugar. I microwaved half for about 8 minutes. It was fabulous!!!!

    Reply
    • Rachel Gurk says

      November 15, 2019 at 9:14 am

      Sounds delicious! You can’t go wrong with butter and brown sugar!

      Reply
    • Dana Chalamet says

      December 6, 2019 at 8:08 pm

      Try using coconut sugar instead for a healthier version. If you’re not familiar (if you’re using brown sugar I’m guessing you’re not), it does not taste like coconut, but rather caramel-y—very close to brown sugar. 

      Reply
      • Rachel Gurk says

        December 7, 2019 at 10:22 am

        Yes! Coconut sugar is very good and would be great on squash.

        Reply
  13. Walter says

    November 10, 2019 at 2:24 am

    Is there no liquid for the crockpot method?

    Reply
    • Rachel Gurk says

      November 10, 2019 at 10:37 am

      Correct!

      Reply
  14. Passade says

    October 3, 2019 at 9:13 am

    This sounds interesting..!! I’ll definitely try this soon. Thanks for sharing..!!

    Reply
    • Rachel Gurk says

      October 4, 2019 at 6:01 am

      I hope you love it! It’s a really flavorful squash variety.

      Reply
  15. denise says

    October 2, 2019 at 6:06 pm

    my comment disappeared.

    you’re making me hungry for squash

    Reply
    • Rachel Gurk says

      October 3, 2019 at 6:35 am

      I have all my comments go to moderation so I can make sure I reply to all of them. :) I’m so glad it’s squash season!

      Reply
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