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20 Kabocha Squash Recipes to Make While It’s Still in Season

Butternut is nice and delicata is low-maintenance, but we’re all about kabocha squash these days. Why? Because the winter gourd is beyond creamy, super sweet and you don’t have to peel it. Sure, it’s tasty enough when roasted with olive oil and sea salt—but don’t stop there. Without further ado, here are 20 kabocha squash recipes to make while it’s still in season.

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1. Roasted Winter Vegetable Platter With Miso Aioli And Romesco Sauce

Don’t let the season stop you from serving crudités. Aran Goyoaga’s version is hearty and autumnal (and that squash-aioli combo is to die for).

2. Roasted Squash, Caramelized Fig And Feta Salad

Fall salads might be our favorite kind, thanks to all the hearty-yet-healthy toppings. With this easy recipe, everything roasts on one pan—a win-win.

3. Turmeric Ginger Kabocha Squash Soup

She’s creamy, dreamy and ready in 20 minutes (not to mention dairy- and gluten-free).

4. Stuffed Kabocha Squash

Squash bowls are infinitely superior to regular bowls, especially when they’re filled with this vegan and Paleo-friendly roasted vegetable medley.

6. Kabocha And Kale Miso Sesame Soba Salad

Gena Hamshaw’s Asian-inspired noodle salad is satisfying but not too carb-laden, and it keeps really well in the fridge. (Lunch leftovers, anyone?)

7. Skillet Roasted Moroccan Chicken And Olive Tagine

The briny olives and lemon are necessary to offset the sweetness of the squash. Serve it with couscous to soak up all those juices.

Spoon Fork Bacon

8. Kabocha Ravioli With A Toasted Hazelnut Cream Sauce

Cool weather calls for pasta, and lots of it. This dish feels fancy, but is surprisingly simple to make.

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9. Kabocha Squash Buttermilk Pie With A Crème Fraîche Swirl

Considering how sweet and custardy this gluten-free stunner is, you might never go back to pumpkin.

10. Kabocha Squash Lentil Curry

It might not be the prettiest, but it sure is the tastiest. And even though this curry tastes decadently creamy, it comes in at under 400 calories per serving.

11. Kabocha Celery Salad

No wilty, sad salads here. Crisp celery and squash can stand up to any amount of dressing, making this one ideal for packed lunches and make-ahead dinners.

12. Roasted Squash With Burrata, Spicy Hazelnuts And Maple Vinaigrette

This would be a welcome addition to any Thanksgiving spread. And you already know how we feel about burrata.

13. Roasted Kabocha With Wild Mushrooms, Quinoa And Lemon Thyme

You can play with the ingredients here, swapping another grain or rice for the quinoa and mixing up your mushrooms.

14. Gluten-free Kabocha Empanadas With Gruyère And Thyme

It’s going to be tough to eat just one of these flaky, cheesy appetizers. They can be made with traditional all-purpose flour if you don’t need them to be gluten-free.

15. Brussels Sprout And Kabocha Squash Salad

Here’s proof that the best fall salads are sturdy and filling. This one has a Dijon-maple dressing and can be made ahead.

16. Crock-pot Thai Chicken Curry

Kabocha, meet Crock-Pot. This one-and-done dinner requires just ten minutes of prep and uses ingredients you already have in your pantry.

So Much Food

17. Kabocha Sourdough Milk Bread

Milk bread is an impossibly fluffy Japanese specialty, and the addition of kabocha is fitting, since it’s also Japanese in origin. (Plus, that color!)

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18. Kabocha Squash Shakshuka

Breakfast for dinner? Don’t mind if we do. Adding squash to shakshuka is such a good idea that we might add this to our permanent rotation.

So Much Food

19. Thai Curry With Kabocha Squash

We can’t decide which we love more: the tender, sweet chunks of squash or the spicy coconut milk sauce.

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