If you’ve never had kabocha squash, you’re missing out, but lucky for you, I’ve got some amazing kabocha squash recipes that will introduce you the perfect way!
Kabocha squash is a winter squash available only in the fall, making it a special occasion for me.
It is also a culinary obsession among many.
Well, kabocha is known as the Japanese pumpkin.
It is extremely sweet, very rich and nutty tasting, and is unique compared to any other squash out there.
It is also easy to cook, and incredibly healthy.
It looks a little like a mix between an acorn squash, a hubbard squash and a pumpkin, though unique all its own.
Kabocha can be prepared numerous types of ways, and like all winter squash, it is high in Vitamin A in the form of beta-carotene, rich in potassium and fiber, and fat-free.
It is low in calories and is low glycemic, so it makes a perfect healthy complex carb to eat in the fall.
Try these amazing kabocha squash recipes.
They’re sure to satisfy most any craving you have and they’re 100% delicious.
1. Spiced Sweet Squash
Since kabocha squash is naturally sweet, one of my go-to, favorite kabocha squash recipes is a simple spiced sweet squash recipe like this one.
It is so easy to make and I love keeping the slices in my fridge all week to snack on.
As the squash cools in the fridge, the slices harden up and get even sweeter.
It’s like eating a treat in the form of a veggie!
1 medium kabocha squash, halved and seeded
Preheat the oven to 425.
Cut the squash after you’ve seeded and halved it, and slice it into slices about an inch thick apiece.
Spray a baking pan with nonstick spray or cover with foil and place the squash all over the pan evenly, being sure they aren’t lying on top of one another.
You may need to use two pans if yours are small.
Next, in a small bowl, mix all your ingredients together except the kabocha.
Spread the mixture with a pastry brush all over the squash, or just drizzle it over the squash.
Bake for 30 minutes until the squash is tender.
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