As the weather cools down, our thoughts turn to warm and comforting dishes that can fill our bellies and lift our spirits. And what better way to do so than with the sweet and nutty flavor of kabocha squash? This versatile ingredient has been gaining popularity in recent years, and for good reason – it’s incredibly easy to work with, packed with nutrients, and boasts a unique flavor profile that pairs well with a wide range of spices and ingredients.
In this article, we’ll be exploring the world of creamy kabocha squash recipes, from hearty stews and soups to comforting risottos and curries. Whether you’re looking for a quick and easy weeknight dinner or a special occasion dish, we’ve got you covered with 18 deliciously spiced and creamy kabocha squash recipes that are sure to become new favorites in your household.
Roasted Kabocha Squash Soup with Coconut Milk
Roasted Kabocha Squash Soup with Coconut Milk: A creamy and comforting soup that showcases the sweet and nutty flavors of kabocha squash, perfectly balanced by the richness of coconut milk.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pot, sauté chopped onion and minced garlic in a little water until softened.
4. Add roasted squash, vegetable broth, and coconut milk to the pot. Bring to a simmer.
5. Purée soup with an immersion blender or regular blender until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Kabocha Squash Curry with Chickpeas and Spinach
This recipe combines the comforting warmth of curry with the sweetness of kabocha squash, paired with protein-rich chickpeas and nutritious spinach. Perfect for a cozy weeknight dinner or a special occasion.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 cup frozen spinach, thawed and drained
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with 1 tablespoon oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. In a large pan, sauté onion and garlic in remaining 1 tablespoon oil over medium heat until softened.
4. Add cumin, curry powder, and turmeric. Cook for 1 minute.
5. Stir in chickpeas, spinach, and roasted squash. Pour in coconut milk. Season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until flavors have melded together.
7. Serve hot, garnished with cilantro if desired.
Cooking Time: 45-60 minutes
Creamy Kabocha Squash Risotto with Parmesan
This comforting risotto combines the natural sweetness of kabocha squash with the creaminess of arborio rice and the salty tang of parmesan cheese.
Ingredients:
– 1 medium kabocha squash, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 2 cups grated parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the squash cubes with olive oil, salt, and pepper for 30 minutes.
3. In a large skillet, sauté the chopped onion and minced garlic until softened.
4. Add the arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Stir in roasted squash, butter, and parmesan cheese.
7. Cook for an additional 2-3 minutes or until the rice is creamy and the cheese is melted.
8. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Kabocha Squash and Lentil Stew with Turmeric
This comforting stew is a perfect blend of flavors, textures, and nutrients, featuring kabocha squash, lentils, and the warm spice of turmeric. It’s an ideal meal for a chilly evening or as a nutritious lunch option.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss kabocha squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, heat remaining 1 tablespoon olive oil over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic, cumin, turmeric, lentils, diced tomatoes, and vegetable broth to the pot. Stir to combine.
5. Once squash is done roasting, add it to the pot. Simmer stew for 20-25 minutes or until lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Spiced Kabocha Squash and Apple Soup
Warm Up with Spiced Kabocha Squash and Apple Soup
This recipe combines the natural sweetness of kabocha squash with the crunch of apples, all wrapped up in a cozy spiced broth. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 apple, peeled and chopped (Granny Smith or similar)
– 4 cups chicken broth
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash with butter, onion, garlic, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. Add apple, chicken broth, cinnamon, and nutmeg to the roasted squash mixture. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until apples are tender.
4. Purée soup with an immersion blender or regular blender until smooth.
5. Serve hot, garnished with chopped fresh herbs like parsley or thyme if desired.
Cooking Time: 50-55 minutes
Kabocha Squash Mash with Garlic and Herbs
A creamy and flavorful side dish that highlights the sweetness of Kabocha squash, paired with the savory goodness of garlic and herbs.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs), peeled and cubed
– 3 cloves of garlic, minced
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 2 tbsp heavy cream or Greek yogurt (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
3. Roast the squash in the preheated oven for 30-40 minutes, or until tender and caramelized.
4. Remove the squash from the oven and let it cool slightly.
5. Squeeze the garlic cloves into a bowl, then add the roasted squash, thyme, and rosemary.
6. Mash the mixture with a fork or potato masher until smooth.
7. If desired, stir in heavy cream or Greek yogurt to enhance the creamy texture.
Cooking Time: 40-50 minutes
Kabocha Squash and Black Bean Tacos
A flavorful and nutritious twist on traditional tacos, this recipe combines the sweetness of kabocha squash with the savory taste of black beans.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1/4 cup olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out seeds. Place on a baking sheet, cut side up.
3. Roast the squash for 45-50 minutes, or until tender and caramelized.
4. While the squash is roasting, heat olive oil in a large skillet over medium-high heat. Add onion and cook for 5 minutes, or until softened.
5. Add garlic, cumin, and chili powder to the skillet and cook for an additional minute.
6. Stir in black beans and cook for 2-3 minutes, or until heated through.
7. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble tacos by slicing roasted squash into wedges and placing onto a tortilla with the black bean mixture. Top with desired toppings.
Cooking Time: Approximately 1 hour 15 minutes, including roasting time.
Kabocha Squash Gnocchi with Sage Butter
This seasonal recipe combines the comforting warmth of gnocchi with the subtle sweetness of kabocha squash and the earthy flavor of sage. A perfect dish for a cozy fall evening.
Ingredients:
– 1 medium kabocha squash
– 2 cups all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– Salt, to taste
– 2 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the kabocha squash in half and roast for 45 minutes, or until tender.
2. Scoop out the flesh and mash with a fork until smooth.
3. In a bowl, combine the mashed squash, flours, egg, and salt. Mix until a dough forms.
4. Roll out the dough to about 1/4 inch thickness. Cut into desired shapes.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes or until they float.
6. In a pan, melt the butter over medium heat. Add chopped sage and cook for 1 minute.
7. Serve the gnocchi with the sage butter sauce and grated Parmesan cheese (if using).
Cooking Time: 45 minutes
Kabocha Squash and Coconut Curry Soup
Warm up with this comforting and flavorful soup that combines the sweetness of kabocha squash with the richness of coconut curry.
Ingredients:
– 1 medium kabocha squash, peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the cubed kabocha squash, cumin, curry powder, and salt. Cook for 5 minutes, stirring occasionally.
5. Pour in the coconut milk and vegetable broth. Bring to a simmer.
6. Reduce heat to low and let soup simmer for 20-25 minutes, or until the squash is tender.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30-35 minutes
Roasted Kabocha Squash with Maple and Cinnamon
Warm up to the comforting flavors of roasted kabocha squash infused with the sweetness of maple syrup and the warmth of cinnamon. This simple recipe brings out the natural sweetness of the squash, making it a perfect side dish for any meal.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tbsp pure maple syrup
– 1 tsp ground cinnamon
– Salt, to taste
– Optional: fresh thyme or rosemary leaves for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out the seeds.
3. Place the squash halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the maple syrup over the squash, then sprinkle with cinnamon.
5. Season with salt to taste.
6. Roast for 45-50 minutes, or until the squash is tender and caramelized.
7. Serve warm, garnished with fresh thyme or rosemary leaves if desired.
Cooking Time: 45-50 minutes
Kabocha Squash and Kale Salad with Tahini Dressing
This hearty salad celebrates the flavors of fall, combining roasted kabocha squash with curly kale, crunchy almonds, and a creamy tahini dressing.
Ingredients:
– 1 small kabocha squash (about 2 lbs), peeled, seeded, and cubed
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup unsalted roasted almonds, chopped
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss the kabocha squash with a pinch of salt and roast for 30-40 minutes, or until tender.
2. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help soften the fibers.
3. In a blender or food processor, combine tahini, lemon juice, and olive oil. Blend until smooth, adding water as needed to achieve desired consistency.
4. Combine roasted squash, kale, and almonds in the bowl. Drizzle with the tahini dressing and toss to coat. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Kabocha Squash and Sweet Potato Soup
Warm up with this comforting and flavorful soup made with kabocha squash and sweet potatoes. This recipe is perfect for a chilly fall or winter evening, and can be easily customized to suit your taste.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 large sweet potatoes
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half and scoop out seeds.
3. Place squash on a baking sheet, drizzle with olive oil, and roast for 45 minutes or until tender.
4. Meanwhile, peel and dice sweet potatoes, then boil them until tender.
5. In a large pot, sauté onion and garlic until softened. Add roasted squash, sweet potatoes, vegetable broth, and cumin.
6. Blend soup until smooth, season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 1 hour 15 minutes
Kabocha Squash and Chickpea Stew with Harissa
This hearty stew combines the sweetness of kabocha squash with the earthiness of chickpeas and the bold kick of harissa. Perfect for a chilly evening, this recipe is a perfect blend of comfort food and international flair.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon harissa
– 1 teaspoon cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
Instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, harissa, and cumin. Cook for an additional minute, stirring constantly.
3. Add the squash, chickpeas, and broth. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the squash is tender.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 35-45 minutes
Kabocha Squash and Quinoa Stuffed Peppers
This recipe is a flavorful and nutritious twist on traditional stuffed peppers, featuring roasted kabocha squash and quinoa filling. The sweetness of the squash pairs perfectly with the savory flavors of the peppers.
Ingredients:
– 4 large bell peppers (any color), seeded
– 1 small kabocha squash, peeled and cubed
– 1 cup cooked quinoa
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: cheddar cheese, chopped cilantro for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the kabocha squash cubes with olive oil, garlic, and cumin for about 30 minutes, or until tender.
3. Cook quinoa according to package instructions.
4. Stuff each pepper with cooked quinoa, roasted squash, salt, and pepper.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 25-30 minutes, or until peppers are tender.
7. Remove foil and bake for an additional 5-10 minutes to brown the tops.
Cooking Time: 40-50 minutes
Kabocha Squash and Ginger Soup with Coconut
Warm up with a comforting bowl of Kabocha Squash and Ginger Soup with Coconut, a creamy and aromatic blend that’s perfect for the fall season. This recipe is a great way to use up any Kabocha squash you have on hand, and the addition of coconut milk gives it a rich and velvety texture.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs)
– 2 inches fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup coconut milk
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Kabocha squash in half lengthwise and scoop out the seeds.
3. Place the squash on a baking sheet, cut side up, and drizzle with olive oil.
4. Roast the squash for 45 minutes, or until tender.
5. In a blender or food processor, combine roasted squash, grated ginger, broth, and coconut milk.
6. Blend until smooth, then season with salt and pepper to taste.
Cooking Time: 45 minutes
Kabocha Squash and Red Lentil Dal
This recipe combines the natural sweetness of kabocha squash with the nutty flavor of red lentils, creating a comforting and nutritious dal perfect for a chilly evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 4 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the cubed squash and cook until it starts to soften, about 5 minutes.
3. Add the red lentils, water or broth, cumin, turmeric, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: Approximately 45-50 minutes.
Kabocha Squash and Spinach Lasagna
This vibrant lasagna combines the natural sweetness of roasted kabocha squash with the earthy flavor of spinach, all wrapped up in a creamy bechamel sauce.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 cups fresh spinach leaves
– 8 lasagna noodles
– 2 cups grated mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 tablespoons butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the kabocha squash for 45 minutes, or until tender.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. In a large skillet, sauté spinach with butter until wilted. Season with salt and pepper.
5. In a separate saucepan, make bechamel sauce by whisking together flour and butter, then gradually adding milk. Bring to a simmer and cook for 2-3 minutes or until thickened.
6. Assemble lasagna by spreading a layer of bechamel sauce, followed by roasted squash, spinach, and mozzarella cheese. Repeat layers two more times, finishing with a layer of cheese on top.
7. Bake at 375°F (190°C) for 25-30 minutes or until golden brown.
Cooking Time: 45 minutes
Kabocha Squash and Pumpkin Pie Spice Smoothie
This seasonal smoothie combines the comforting flavors of kabocha squash and pumpkin pie spice, perfect for a cozy fall treat. Rich in vitamins and minerals, this recipe is a great way to nourish your body and satisfy your sweet tooth.
Ingredients:
– 1/2 cup cooked kabocha squash
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/4 teaspoon pumpkin pie spice
– 1/4 teaspoon vanilla extract
– Ice cubes (as needed)
– Whipped cream or chopped nuts for topping (optional)
Instructions:
1. In a blender, combine cooked kabocha squash, almond milk, honey, pumpkin pie spice, and vanilla extract.
2. Blend until smooth and creamy, adding ice cubes if you prefer a thicker consistency.
3. Pour into glasses and top with whipped cream or chopped nuts, if desired.
4. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get ready to fall in love with the flavors of kabocha squash! This article presents 18 deliciously spiced recipes that showcase the versatility and richness of this autumnal superstar. From soups to risottos, curries to salads, and even desserts, these creative recipes are sure to inspire your next meal or snack. Whether you’re a fan of warm spices, creamy textures, or bold flavors, there’s something on this list for everyone. So go ahead, get cooking, and discover the many wonders of kabocha squash!