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Image of two kabocha squash halves that have been roasted and hollowed out.
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4.52 from 33 votes

How to Cook Kabocha Squash

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Sides & Vegetables
Cuisine: American
Servings: 3
Author: Rachel Gurk

Equipment

Ingredients

  • 1 medium-sized kabocha squash (between 2 ½ and 3 pounds)
  • 1 teaspoon olive oil (for oven method)
  • ¼ teaspoon kosher salt, or to taste (for oven method)
  • ⅛ teaspoon ground black 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 to 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 to 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 to 15 small cuts, about ½ to 1-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

  • To make squash mash: For a simple squash mash, mash squash flesh with fork, potato masher, or electric mixer. Mix in ¼ to ½ cup milk (add more or less milk to achieve desired consistency), 2 tablespoons unsalted butter, and salt and pepper to taste. Stir in your choice of spices such as cinnamon, ginger, cayenne, paprika, or smoked paprika. Squash is great topped with a little bacon, feta, and chives. 
  • Storage: Cooked squash should be transferred to a covered container and refrigerated for up to 4 days, or frozen for up to a year. Uncooked uncut squash can be stored in a cool dry place for 2 to 3 months.

Nutrition

Serving: 1cup | Calories: 166kcal | Carbohydrates: 39g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 212mg | Potassium: 1589mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6201IU | Vitamin C: 56mg | Calcium: 128mg | Iron: 3mg

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