From The Pumpkin Patch

Autumn is the best time to be a home cook, particularly one who loves seasonal vegetables.

However, there’s one particular little green squash that manages to steal the show every year.

I’m talking, of course, about kabocha squash.

This Japanese pumpkin is incredibly sweet and delicious, and is typically only available during the autumn months. So if you’re looking for some new ways to cook with kabocha squash, I’ve got you covered.

Simmered Kabocha Squash

This is one of my favourite ways to cook with kabocha. Large pieces of squash are simmered in a rich, umami broth until soft and flavourful – even the skin becomes edible.

It makes a great side dish for a Japanese-style meal, but I could easily eat a huge bowl of simmered kabocha squash by itself.

Roasted Kabocha Squash

This versatile little squash also tastes great when roasted, and I often prepare it at Thanksgiving to accompany the turkey and other vegetables.

I love this simple recipe for roasted kabocha squash – it only calls for a few ingredients and turns out delicious every time.

Mashed Kabocha Squash

I love mashed potatoes. I love mashed sweet potatoes. So it stands to reason that I would also love mashed kabocha squash.

I can just imagine this on a chilly autumn evening paired with roasted chicken and seasonal green vegetables. Heaven on a plate.

Kabocha Squash Dumplings

These kabocha squash dumplings are such a fun way to incorporate seasonal vegetables into your regular meals,

I’m a huge fan of dumplings, but often stick to chicken or prawns as my go-to fillings. This autumn, I’m inspired to add kabocha to my rotation!

Kabocha Squash Gnocchi

How perfectly autumnal does this plate of kabocha squash gnocchi look? I’m obsessed.

With brown maple butter sauce and creamy burrata, this meal can brighten up even the gloomiest October day.

Kabocha Squash Pie

I’m partial to a slice or two of pumpkin pie during the autumn months, but I had never thought to substitute kabocha squash into this seasonal classic.

You’ll find me in the kitchen this November, pulling a delicious kabocha squash pie out of the oven and topping it with cream.

Kabocha Squash Tempura

I’m all stocked up on my favourite seasonal squash after a recent trip to Hewitt’s Farm, and I’m so excited to start whipping up crispy batches of kabocha squash tempura.

It’s surprisingly easy to make (the trick is to whip up a super-thin batter!) and is a surefire way to impress dinner guests.

Kabocha Squash Mousse

I can still remember the first time I tried kabocha squash mousse. I was in Yokohama, Japan and had just visited the Cup Noodle Museum. Yeah, it was a pretty good day.

I picked up a little pot of mousse from the combini and was immediately addicted after the first spoonful. It’s hard to come by here in the UK, but now I can make my own!

Kabocha Squash Pasta

Okay, I have a lot of Japan-related kabocha memories. What can I say? They know how to cook squash right.

I will never stop dreaming about the kabocha squash pasta at Capricciosa in Japan. They only serve it during October, and I’ve been trying to recreate it ever since.

Kabocha Squash Croquettes

Kabocha croquettes (or korroke in Japan) is another dish that looks way more complicated than it actually is.

I love to serve them alongside Japanese curry, and they add the most delicious crispy crunch filled with the sweetness of kabocha. I challenge you to stop at just one!

Kabocha Squash Miso Soup

What’s better than a hearty bowl of soup on a cold autumn day? A hearty bowl of kabocha squash miso soup, to be precise.

I can’t wait to make a huge batch of this soup to warm myself up after a walk in the woods. Bring out the pumpkin-coloured Le Creuset pot!

If you want to learn more about this Japanese pumpkin, I wrote How To Cook With Kabocha Squash a few years back. It’s one of my favourite articles, so I do hope you find time to take a look.

I know regular pumpkins get all the love in the supermarkets and on social media, but it’s my firm belief that kabocha squash are the cutest and most delicious seasonal gourd out there.

Let’s eat them together!