Also known as Japanese Pumpkin, Kabocha Squash is a little pumpkin powerhouse! This slightly flattened, round green winter squash has an adorable stubby stem, and is so petite that it can usually be held right in the palm of your hand.

The average kabocha squash weighs 2-3 pounds, but they can grow larger than that (more like 5 pounds).

Dark, deep green on the outside, Kabocha Squash has bright, yellow-orange flesh. It’s known for being a drier squash, perfect for gnocchi, homemade pasta, and more.

Fun fact: Starbucks’ famous pumpkin spice latte contains puree made from kabocha squash!

TASTE: Very sweet and nutty with a light, fluffy, and dry texture. Like sweet potato meets pumpkin.

ALSO KNOWN AS: Kabocha pumpkin, Japanese pumpkin.

FAVORITE PREPARATIONS: Tempura, roasting, gnocchi, curries, and soup.

A single Kabocha Squash on a white background.

About Kabocha Squash

Scientific family: Cucurbita maxima (more about the taxonomy can be found here in my article about what is a gourd.)

Kabocha Squash is a super popular squash in much of Asia, especially Japan (hence the alternate name, Japanese Pumpkin). It’s considered to be an excellent eating squash, one of the best.

In Japan, there is a tradition of eating kabocha squash for Toji (the winter solstice) for nourishment. Some enjoy itokoni, a stew made with kabocha squash and adzuki beans. (source & more about Toji)

Varieties

  • Blue Kuri – looks very similar to classic Japanese pumpkin, but is a pale blue-gray color.
  • Red Kabocha – look very similar to Red Kuri, but are flatter and more squat in shape.

Nutrition & Benefits

Kabocha squash is an excellent source of vitamins A and C, along with other micronutrients such as potassium. It has a small amount of fiber, is lower in calories, and has a low glycemic index. (source)

A whole kabocha squash and slices on a flat basket

How to Select Kabocha Squash

Find a Japanese pumpkin that is a deep, dark green. You want it to be firm and not mushy, and feel heavy for its size.

How to Cut Kabocha Squash

Kabocha are easier to cut than many winter squashes, but you’ll still want to make sure you have a sharp, heavy knife and a steady cutting board.

Because kabocha has a thinner peel than a lot of winter squashes, it’s not necessary to peel it, but if you prefer the peel off, use a vegetable peeler to remove the peel.

The first rule with cutting winter squashes is to create a flat surface so the squash doesn’t rock around as you’re cutting it.

I like to lop off the top and the bottom of the squash, then place one of the flat sides down and cut the squash in half.

From there, I scoop out the seeds (a sturdy ice cream scoop makes quick work of the seeds)

Then, placing the cut-side down, cut the squash into wedges. You’re ready to roast or steam your kabocha, or you can continue cutting it into cubes for other preparations.

How to Roast Kabocha Squash

It lends itself so well to roasting, and roasted kabocha squash is so easy to make, too!

  • Preheat your oven to 400°F.
  • Remove the seeds from your squash and cut it into thin, approximately 1/2-inch wedges.
  • Drizzle with a little olive oil and sprinkle with salt and pepper.
  • Line in a single layer on a baking sheet.
  • Roast for about 15 minutes, until it’s turning golden on the bottom, then flip and continue cooking for about 15 more minute, until golden on both sides and soft on the inside (check a couple of pieces with a fork.)

Favorite Kabocha Squash Recipes

Can Dogs Eat Kabocha Squash?

Yes! All squash varieties are safe for dogs (source). The peel can contain toxic compounds, so you’ll want to remove that first to be safe.

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