What’s the Best Way to Cook Kabocha Squash?

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated May 1, 2019
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Q: I love Kabocha squash, but have no idea why sometimes it turns out nice and moist, and other times dry and very hard to work with.

I thought I cooked it too long, but this past time I cooked two — each cut in half, and then covered with foil with water in the pan. I roasted them in the oven below 350°F, turned off the oven early, and let the squash sit.

One came out great, soft & moist, and the other came out very dry, stiff, and difficult to use. Are they old or am I doing something wrong?

Sent by A.M.

Editor: Winter squash, like kabocha, have a long shelf life, and when stored properly can last for a couple months. It sounds like your squash might need more time in the oven to cook and soften up. Here are a few posts on cooking squash I think you’ll find helpful. We use acorn squash as an example, but this will work for most varieties of winter squash.

Kitchn readers, do you have any tips for A.M. on cooking kabocha squash?

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