Hello, my wonderful people! Are you having a great fall or winter season? Depending on where you are in the world, you might be experiencing a different season. I’m in Norway, and as of mid-November, the weather is changing from fall to winter here. It reached 0°C (equal to 32°F) today and will go below freezing temperature this Sunday. For today’s blog post, I want to introduce you to another dish that you can make for the autumn and winter—baked kabocha squash. In this blog post, I will go through the basics of roasting or baking kabocha squash so you can nail the baked kabocha recipe.
There are many ways to cook kabocha squash, but roasting or baking it is one of the easiest (but absolutely delicious) ways to have your kabocha. I will come up with many different kabocha squash recipes in the future, but to start with, let’s get to the basics.
Should we start with getting to know a little about the kabocha squash?
Introduction to Kabocha Squash
I grew up eating lots of kabocha in Korea and Japan!
What Is Kabocha Squash?
Kabocha squash is a small pumpkin with green, bumpy skin and bright orangish-yellow colored flesh that is widely cultivated and eaten in East Asia. There are many Korean and Japanese kabocha recipes that I can’t wait to share with you all! (I’m sure there are many Chinese and Taiwanese recipes as well, but I lived in Korea and Japan, so I know the recipes from these countries! 😉)
They have creamy, dense, sweet, and nutty flavors and textures that often resemble chestnuts or oven-baked sweet potatoes. So you can already imagine how this would make a wonderful ingredient for holiday recipes.
Kabocha Squash Season
Kabocha squash is typically in season from the late summer (from August) to late fall in Japan and Korea. However, like many squash and pumpkins, they can be stored for several months, if not throughout the whole year! So kabocha is a popular ingredient to use in the autumn and winter for its warm and sweet flavors that are perfect for the colder season.
Health Benefits of Kabocha Squash
There are many health benefits of kabocha squash, but one of the most well-known benefits is its beta-carotene content. Beta-carotene is what makes the kabocha beautiful and vivid orange-colored; its stunning color stands out even among other squash and pumpkins. And beta-carotene has these benefits listed below.
- Lowers cancer risk
- Skin health
- Supports eye health
How to Bake Kabocha Squash Perfect | Roast Kabocha Recipe
Pro Tips for Cooking Kabocha Squash
1. Clean the Skin
Unlike many other squash or pumpkins, the skin of kabocha becomes tender and sweet, which makes it so easy to eat. So you don’t have to peel it. Before you cook the kabocha, place the kabocha squash under running water and scrub it well.
2. Cook on Microwave
Don’t have time to bake kabocha? Although baking kabocha will condense the flavors of the kabocha better, it takes time. It is also useful when you want to cut the kabocha easily. I always microwave kabocha for 2 minutes at 600 kw before cutting it. You can microwave them longer if it is still difficult for you to cut them.
3. Pick a Good Kabocha Squash
According to the Naver Encyclopedia, here are ways to pick a good kabocha squash.
- Feels heavy compared to its size
- No scratch with shiny, dark green skin
- Well-dried stems
If you pick a good kabocha, it will taste so sweet and creamy! As you would with tomatoes, kabocha can ripen and be sweetened after picking them. So if your kabocha squash has a green and moist stem, it means it has been picked recently. You can leave your kabocha under the shadow at room temperature, and it will ripen as time passes by. Your kabocha will be ready to eat when the stems are dried!
Seasoning Ideas for Baked Kabocha Squash
Kabocha squash can be used for both sweet and savory seasonings because it has the natural sweetness that goes well with a variety of flavors! Before we move onto the step-by-step guide to baking kabocha squash, let’s look at options to season the kabocha squash so you can pick any flavor you like.
🍯 SWEET SEASONING
1. Honey Butter Seasoning
This honey butter seasoning has been a sensation in Korea, and it goes so well with kabocha as well. You don’t need a lot of honey, as the kabocha squash already has a lot of sweetness. Mix 1/2 cup of butter (0.22 pounds or 100 grams) with 1/2 teaspoon of salt and 1 tablespoon of honey. Spread it evenly on the kabocha slices.
You could use maple syrup or brown sugar with some cinnamon to make a beautiful holiday-flavored side dish!
2. Maple Syrup & Fall Spices
Sprinkle some maple syrup and fall spice of your choice, such as cinnamon or pumpkin spice. Add a pinch of salt afterward. Roast it, and you will have a gorgeous caramelized kabocha!
🌿 SAVORY SEASONING
You could also sprinkle some toasted sesame seeds together with black pepper to make a gorgeous Asian-themed dish!
1. Asian Seasoning
This seasoning is one that is the most basic yet so good in East Asian kitchens. Mix 3 tablespoons of soy sauce with a tablespoon of minced garlic, and drizzle it over the kabocha. The sweetness of kabocha squash will go perfectly with the umami flavor of soy sauce and garlic. Once taken out of the oven, you can sprinkle some freshly ground pepper if you like.
Season it with rosemary, garlic, and some black pepper.
2. Salty Rosemary for Holiday
Rosemary seasoning gives such a cheerful and wonderful holiday flavor! Take some fresh or dried rosemary and mix it with some salt and oil. Bake it until golden brown, and you will have a wonderful Thanksgiving or Christmas side dish.
Step-by-Step Guide to Baking Kabocha Squash
Now that we know the seasonings for the squash, let’s get into the real deal—baking the kabocha squash in step-by-step directions.
1. Wash the Kabocha Squash
First, you choose a ripe squash that feels heavy for its size and has a shiny, dark-green skin with a dry tip. Then, take it under running water and scrub it well. Once thoroughly washed, dab the water out with a clean towel.
2. Microwave the Whole Kabocha Squash
Kabocha squash is harder than most other pumpkins or squash. Therefore, to make the job easier, you can take the whole kabocha squash on a plate and microwave it for about 2 to 3 minutes. The kabocha will be very lightly cooked, and the flesh will be soft enough to cut easily.
3. Cut & Clean the Kabocha
Cut the Kabocha in half and scoop out the seeds. You can slice them into half-moon shapes or into cubes.
4. Sprinkle Oil & Seasoning
Sprinkle some oil and the seasoning of your choice. To cook kabocha into a sweet dish, you can choose this amazing honey butter or maple syrup with fall spices. To have a savory dish, you can cook it with soy sauce or with rosemary. Please see above for more details.
5. Bake at 400°F (200°C) for 25-35 Minutes
Preheat the oven to 400°F (200°C). Then place the kabocha into the oven and roast for 25 minutes. Check on your kabocha. Pick a hole with a stick to see if the kabocha is soft. If it is not soft enough, you can leave it for another 5 to 10 minutes.
Other Pumpkin Recipes You Might Like
If you love pumpkins, you might love other pumpkin recipes on my blog!
Korean Pumpkin Soup Recipe | Make Hobak-Juk with Any Pumpkin
Do you have a pumpkin and are wondering what to do with it? Try this Korean pumpkin soup recipe that is easy to make, sweet, and delicious! It’s perfect for fall.
Summary of Bake Kabocha Squash
I hope you enjoyed this blog post about the kabocha squash! Kabocha is my favorite type of squash or pumpkin, with its deep, nutty, sweet flavor and creamy texture. It is just so special. And it is a perfect ingredient for the fall and winter recipes.
I will see you again with another delicious post!
Other Fall Recipes You Might Like
Japanese Mashed Sweet Potato Recipe | Perfect Side Dish for Fall
This original Japanese mashed sweet potato recipe is soft, comforting, and sweet. It’s a perfect side dish for fall and winter! Learn how to make it easily.
Chai Latte with Pumpkin Spice | Easy Homemade Latte Recipe
Make this delicious, cozy, and festive chai latte with pumpkin spice! This recipe is easy to follow yet so comforting, sweet, and nice. Learn both iced and hot lattes.
Sweet Potato Latte | Cozy and Sweet Korean Goguma Latte Recipe
This popular Korean sweet potato latte, aka goguma latte, is so sweet, soft, and creamy! Make this sweet potato latte at home to warm your body and soul. 🤤🍠
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