Cooking Kabocha Squash: Three Ways

Learn how to cook Kabocha squash with these three simple methods! Find the perfect one for you.

Following the success of my guides on how to cook spaghetti squash, how to cook acorn squash, and how to cook delicata squash, I knew it was time to share how to cook Kabocha squash!

Do you have a squash you’d like me to cover? Email me with your requests! While I’m working on butternut squash, check out my slow cooker butternut squash recipe, or explore a variety of butternut squash recipes, including soups and even a healthy queso dip!

What is Kabocha Squash?

Kabocha squash, also known as a Japanese pumpkin, may not be as well-known as butternut or acorn squash, but it’s incredibly delicious. If you haven’t tried this winter squash variety, you’re in for a treat! It’s perfect on its own or in a creamy soup.

Kabocha belongs to the same family as Hubbard squash, turban squash, and buttercup squash. It is a hard squash, like most winter varieties, featuring green, slightly bumpy skin, often with light green or white stripes. Inside, you’ll find vibrant, dark yellow-orange flesh.

Kabocha squash is known for its sweet flavor and slightly dry texture. Like other squash varieties, it’s packed with vitamin A, vitamin C, and fiber. You can use it in many of the same ways you’d use butternut squash.

How to Cook Kabocha Squash: 3 Easy Methods

Whether you’re short on time or want a hands-off approach, there’s a method here for you. This post also includes serving suggestions and general tips. If you have any questions, please leave a comment—I’m always happy to respond!

I’d love to hear which method you try and what you create with your cooked Kabocha squash!

These cooking methods are best for using the squash flesh in a mash or soup. If you prefer cubed squash, Kabocha works well for that, too. Peel, dice, and try the recipe for spicy sweet roasted butternut squash. It works great with either type of squash.

Scroll to the bottom of this post for printable directions!

How to Cook Kabocha Squash in the Oven

This is a popular method that gives the squash a beautiful golden-brown color around the edges, adding tons of flavor!

• First, wash the squash thoroughly.
• Carefully cut the squash in half. BE CAREFUL! This is the trickiest part. Consider slicing a small piece off the side to create a flat surface for stability.
• Remove the seeds. A grapefruit spoon works well for this.
• Drizzle with olive oil and rub it all over the cut surfaces. Season with salt and pepper. Place cut-side down on a baking sheet (I line mine with parchment paper for easy cleanup).
• Bake at 400°F (200°C) for 45-60 minutes, or until fork-tender. Let it cool slightly before scooping out the flesh.

How to Cook Kabocha Squash in the Slow Cooker

This method is super easy and hands-off—a real time-saver! Keep in mind that the squash may become very soft.

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

How to Cook Kabocha Squash in the Instant Pot

• Make sure the squash fits in your Instant Pot. Most will fit in a 6-quart model, but it’s a good idea to check.
• Wash the squash and carefully pierce it all over with a sharp knife (10-15 cuts, about 1/2-inch to 1-inch deep).
• Place a steamer basket in the bottom of the Instant Pot and add 1 cup of water. Place the squash in the steamer basket.
• Secure the lid, set the valve to seal, and cook on high pressure for 20 minutes. Quick-release the pressure when the timer goes off.
• Carefully remove the squash and let it cool enough to handle. Cut it in half, remove the seeds, and scoop out the flesh.

Serving Suggestions:

Kabocha squash is delicious in squash soup or as a simple mash (see the recipe card notes for how to make a quick and easy mash!). It also works well in stuffed squash dishes, like this stuffed acorn squash.

You can use Kabocha squash in almost any recipe that calls for butternut or acorn squash. Check out this list of squash recipes for inspiration!

FAQs

Can You Eat Kabocha Squash Skin?

Yes, once cooked, you can. However, many prefer to peel the squash or scoop the flesh from the skin after cooking. If you plan to eat the skin, wash it very well before cooking.

How Do You Clean and Cut Kabocha Squash?

I like to clean squash with a vegetable brush (this one is my favorite). I scrub it under running water, rinse it well, and dry it. Even if I don’t plan to eat the peel, I clean it so the outside dirt won’t get inside the squash when slicing.

1. Place the squash on a large cutting board that won’t slip. A steady surface is crucial—please be careful!
2. Use a sturdy, sharp knife. It’s best if your knife is long enough to go all the way through the squash. DO NOT use a flexible or serrated knife.
3. Cut off the stem end. Don’t try to saw through that tough, woody stem. (I left mine on for the photos.) It helps to cut a slice off the side to stabilize the squash on the cutting board.
4. Cut the squash vertically, from the stem end to the bottom end.

If you’re still having trouble, try putting the whole squash in the oven for 10 minutes at 375ºF (190°C), or heat it in the microwave for about 5 minutes. Use mitts to handle it—be careful! Let it cool slightly before cutting.

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.

Storage

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.