Discover the sweet and savory world of kabocha squash with these 20 deliciously creamy recipe ideas! This autumnal superstar of a vegetable is not only nutritious, but also incredibly versatile. Whether you’re in the mood for a warm and comforting bowl of soup or a sweet treat to satisfy your cravings, kabocha squash has got you covered.
In this article, we’ll dive into the wonderful world of creamy kabocha squash recipes that will make your taste buds do the happy dance. From classic comfort foods like risotto and stew, to innovative twists like gnocchi and pancakes, we’ve gathered some of the most mouthwatering and creative ways to enjoy this sweet and nutty squash. So grab a fork, get cozy, and let’s dive into the world of creamy kabocha squash recipes!
Creamy Kabocha Squash Soup with Coconut Milk
Creamy Kabocha Squash Soup with Coconut Milk
This recipe brings together the comforting warmth of kabocha squash with the rich creaminess of coconut milk, perfect for a cozy fall evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1 can full-fat coconut milk
– 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 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 large pot, sauté the onion and garlic until softened.
6. Add the roasted squash, broth, cumin, salt, and pepper to the pot.
7. Bring to a boil, then reduce heat and simmer for 10-15 minutes.
8. Stir in the coconut milk and puree the soup with an immersion blender or regular blender.
9. Serve warm, garnished with cilantro leaves if desired.
Cooking Time: Approximately 1 hour 15 minutes
Roasted Kabocha Squash with Maple Glaze
Roasted Kabocha Squash with Maple Glaze Recipe
This recipe showcases the sweet and nutty flavor of kabocha squash, perfectly roasted to bring out its natural sweetness, then finished with a rich maple glaze. It’s an ideal side dish for fall and winter meals.
Ingredients:
• 1 medium kabocha squash (about 2 lbs)
• 2 tbsp olive oil
• Salt, to taste
• 1/4 cup pure maple syrup
• 2 tbsp butter
• Optional: chopped fresh herbs like thyme or sage
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, drizzle with olive oil, and season with salt.
4. Roast for 45-50 minutes or until tender and caramelized.
5. While squash is roasting, melt butter and maple syrup in a small saucepan over medium heat.
6. Remove squash from oven and brush with the maple glaze.
7. Garnish with chopped fresh herbs, if desired.
Cooking Time: 45-50 minutes
Serve warm and enjoy!
Kabocha Squash and Lentil Curry
This hearty curry is a flavorful and nutritious blend of roasted kabocha squash and red lentils, simmered in a rich and aromatic spice mixture. Perfect for a cozy dinner or packed lunch.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs)
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and roast for 45 minutes, or until tender.
2. In a large pot, heat oil over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add lentils, vegetable broth, and roasted squash. Simmer for 30-40 minutes, or until lentils are tender.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.
Cooking Time: 45 minutes (roasting the squash) + 30-40 minutes (simmering the curry)
Kabocha Squash Risotto with Parmesan
This creamy risotto recipe combines the sweetness of kabocha squash with the nutty flavor of Parmesan cheese, perfect for a cozy fall evening.
Ingredients:
– 1 large kabocha squash (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil, salt, and pepper on a baking sheet; roast for 30 minutes.
3. In a large skillet, sauté onion and garlic until softened. Add Arborio rice; cook for 1-2 minutes.
4. If using wine, add it to the skillet and cook until absorbed. Then, add warmed broth, stirring continuously.
5. After 20 minutes of cooking, stir in roasted squash and Parmesan cheese. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 40-45 minutes
Spicy Kabocha Squash Stew
This hearty stew combines the natural sweetness of kabocha squash with a spicy kick from red pepper flakes and cumin, perfect for a cozy fall or winter evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– 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 400°F (200°C).
2. Toss squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Stir in cumin and red pepper flakes. Cook for 1 minute.
5. Add roasted squash, diced tomatoes, and vegetable broth to the pot. Bring to a simmer.
6. Reduce heat to low and let stew cook for 20-25 minutes or until flavors have melded together.
7. Season with salt and pepper to taste. Garnish with cilantro leaves, if desired.
Cooking Time: 55-60 minutes
Kabocha Squash and Chickpea Tagine
A flavorful and aromatic North African-inspired stew that combines the sweetness of kabocha squash with the nuttiness of chickpeas, all wrapped up in a rich tomato-based sauce.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, smoked paprika, and cinnamon. Cook for 1 minute.
3. Add kabocha squash and chickpeas. Cook for 5 minutes.
4. Stir in diced tomatoes, salt, and pepper.
5. Bring to a simmer and cook, covered, for 30-40 minutes or until squash is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with parsley or cilantro.
Cooking Time: 30-40 minutes
Kabocha Squash Gnocchi with Sage Butter
This autumnal twist on traditional gnocchi combines the natural sweetness of Kabocha squash with the earthy flavor of sage, all wrapped up in a delicate potato-based dough.
Ingredients:
– 1 medium Kabocha squash (about 2 lbs), peeled and cooked through
– 2 large potatoes, peeled and cooked through
– 1/4 cup all-purpose flour
– 1 egg, lightly beaten
– Salt, to taste
– Fresh sage leaves, chopped (about 1 tablespoon)
– Unsalted butter, softened (about 2 tablespoons)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Mash cooked squash and potatoes together in a bowl.
3. Add flour, egg, and salt; mix until a dough forms.
4. Turn dough out onto a lightly floured surface and knead for about 5 minutes, until smooth.
5. Roll out dough to about 1/4 inch thickness.
6. Cut into desired shapes (e.g., small squares or circles).
7. Cook gnocchi in boiling salted water for 3-5 minutes, or until they float.
8. In a skillet, melt butter over medium heat; add chopped sage and cook for 1 minute.
9. Serve cooked gnocchi with warm sage butter sauce.
Cooking Time: About 20-25 minutes
Kabocha Squash Pancakes with Cinnamon
Add a twist to your breakfast routine with these moist and flavorful Kabocha squash pancakes, infused with the warmth of cinnamon. This unique recipe combines the natural sweetness of squash with the comfort of a warm breakfast treat.
Ingredients:
– 1 medium kabocha squash, cooked and mashed
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1 large egg
– 1/2 cup milk
– Butter or oil for greasing the pan
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Add mashed squash, egg, and milk to the dry ingredients; mix until smooth.
4. Grease the pan with butter or oil; drop the batter by 1/4 cupfuls onto the pan.
5. Cook for 2-3 minutes; flip and cook for an additional 1-2 minutes or until golden brown.
6. Serve warm with your favorite toppings, such as maple syrup, whipped cream, or fresh fruit.
Cooking Time: approximately 8-10 minutes per batch
Kabocha Squash and Kale Salad
This hearty salad combines the natural sweetness of kabocha squash with the earthy flavor of kale, perfect for a crisp fall evening. A simple vinaigrette brings all the flavors together in harmony.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 cups curly kale, stems removed and discarded
– 1/4 cup apple cider vinegar
– 2 tbsp olive oil
– Salt and pepper to taste
– Optional: crumbled goat cheese or toasted almonds for added texture
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half, scoop out seeds, and place cut side up on a baking sheet.
3. Roast the squash for 45-50 minutes, or until tender.
4. Meanwhile, massage the kale leaves with a drizzle of olive oil and a pinch of salt to soften.
5. In a large bowl, combine roasted squash, massaged kale, and apple cider vinegar. Toss to coat.
6. Season with salt and pepper to taste. Serve warm or at room temperature.
Cooking Time: 50 minutes
Kabocha Squash Muffins with Pecans
These moist and flavorful muffins combine the sweetness of kabocha squash with the crunch of pecans, perfect for a fall morning or afternoon snack.
Ingredients:
– 1 medium kabocha squash, cooked and mashed
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped pecans
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, mashed squash, and vanilla extract to the dry ingredients. Stir until just combined.
4. Fold in chopped pecans.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Kabocha Squash and Black Bean Enchiladas
This recipe combines the comforting warmth of traditional enchiladas with the natural sweetness of kabocha squash and the earthy flavor of black beans. Perfect for a cozy dinner or brunch, this dish is sure to become a new favorite.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup enchilada sauce (homemade or store-bought)
– Shredded cheese (Monterey Jack or Cheddar work well), for serving
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the kabocha squash in the oven for about 45 minutes, or until tender and caramelized.
3. In a large skillet, sauté the onion, garlic, cumin, and paprika until the onion is translucent.
4. Add the black beans to the skillet and stir to combine.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the enchiladas by spooning the squash and bean mixture onto a tortilla, rolling up tightly, and placing seam-side down in a baking dish.
7. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
8. Bake for an additional 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 1 hour and 15 minutes
Kabocha Squash Pudding with Cardamom
This comforting pudding combines the sweet, nutty flavor of kabocha squash with the aromatic warmth of cardamom, perfect for a cozy evening treat.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 cups heavy cream
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon salt
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Place the squash cubes on a baking sheet, drizzle with water, and roast for 30-40 minutes, or until tender.
3. In a blender or food processor, puree the cooked squash until smooth.
4. In a medium saucepan, combine the heavy cream, whole milk, sugar, cardamom, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
5. Remove from heat and stir in the squash puree.
6. Pour into individual serving cups or a large baking dish. Refrigerate for at least 2 hours or overnight to chill.
Cooking Time: 40 minutes (roasting time) + chilling time
Kabocha Squash and Bacon Pasta
Kabocha Squash and Bacon Pasta: A Fall Favorite
This recipe combines the sweet flavor of kabocha squash with the smoky taste of bacon, all wrapped up in a delicious pasta dish. Perfect for a cozy fall evening.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 6 slices of bacon
– 12 oz pasta (such as pappardelle or fettuccine)
– 2 cloves of garlic
– 1/4 cup chicken broth
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the kabocha squash in half lengthwise, scoop out the seeds, and place it on a baking sheet.
3. Roast the squash in the oven for 45-50 minutes, or until tender and caramelized.
4. Cook the pasta according to package instructions.
5. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
6. Add the garlic and chicken broth to the same skillet, scraping up any browned bits. Simmer for 2-3 minutes.
7. Toss cooked pasta with the squash puree, bacon, and garlic mixture. Season with salt and pepper to taste.
8. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 50-60 minutes
Kabocha Squash Pie with Ginger Crust
This recipe combines the natural sweetness of kabocha squash with the warm, spicy flavor of ginger crust. Perfect for fall and winter gatherings, this pie is sure to be a hit.
Ingredients:
For the crust:
– 1 cup all-purpose flour
– 1/2 cup cold unsalted butter, cut into small pieces
– 2 tablespoons crystallized ginger, finely chopped
– 1/4 teaspoon salt
For the filling:
– 2 medium kabocha squash (about 2 lbs), cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt to taste
– 2 large eggs, beaten
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour, butter, ginger, and salt in a bowl. Use a pastry blender or your fingers to work the ingredients together until the mixture resembles coarse crumbs.
3. Roll out the crust: On a lightly floured surface, roll out the crust to a thickness of about 1/8 inch (3 mm).
4. Assemble the pie: Place the crust in a 9-inch (23 cm) pie dish and fill with the squash mixture.
5. Bake: Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
Cooking Time: 40-45 minutes
Kabocha Squash and Tofu Stir-Fry
Celebrate the flavors of fall with this harmonious blend of sweet kabocha squash, savory tofu, and aromatic spices. This quick and easy stir-fry is perfect for a cozy night in.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add tofu and cook until golden, about 3-4 minutes per side. Remove from pan and set aside.
3. Add remaining 1 tablespoon of oil to the pan, then sauté onion and garlic until softened, about 2-3 minutes.
4. Add cubed squash and grated ginger; cook for an additional 5-6 minutes or until squash is tender.
5. Return tofu to the pan and stir in soy sauce and honey. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Kabocha Squash Bread with Walnuts
This recipe celebrates the flavors of fall by combining sweet kabocha squash with nutty walnuts and a hint of spice, perfect for a cozy afternoon snack or breakfast.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), cooked and mashed
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/4 cup granulated sugar
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/2 cup chopped walnuts
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add mashed squash, milk, eggs, walnuts, cinnamon, and nutmeg. Mix until just combined.
4. Pour batter into prepared loaf pan. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
5. Let cool on a wire rack for at least 10 minutes before slicing.
Cooking Time: 50-60 minutes
Kabocha Squash and Apple Soup
This autumnal soup combines the natural sweetness of kabocha squash with the crunch of apples, creating a comforting and flavorful dish perfect for chilly fall evenings.
Ingredients:
– 1 medium kabocha squash (about 2 lbs)
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 apples, peeled and chopped (Granny Smith or Honeycrisp work well)
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise, scoop out seeds, and place it on a baking sheet.
3. Roast the squash for 45 minutes, or until tender.
4. In a large pot, sauté the onion and garlic in butter until softened.
5. Add the chopped apples, broth, roasted squash, salt, and pepper to the pot.
6. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has reached your desired consistency.
7. If desired, stir in heavy cream or half-and-half to add richness.
8. Taste and adjust seasoning as needed.
9. Serve warm, garnished with fresh herbs if desired.
Cooking Time: Approximately 1 hour 15 minutes
Kabocha Squash and Quinoa Stuffed Peppers
A delicious twist on traditional stuffed peppers, this recipe combines the sweetness of kabocha squash with the nutty flavor of quinoa, all wrapped up in a colorful bell pepper.
Ingredients:
– 4 bell peppers, any color
– 1 medium kabocha squash, cooked and mashed
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a large bowl, mix together mashed kabocha squash, quinoa, black beans, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the squash-quinoa mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes until peppers are tender.
Cooking Time: 40-45 minutes
Kabocha Squash and Coconut Curry Soup
Warm up with a comforting bowl of Kabocha Squash and Coconut Curry Soup! This creamy and aromatic soup is perfect for a chilly evening, packed with the natural sweetness of kabocha squash and the richness of coconut milk.
Ingredients:
– 1 medium kabocha squash (about 2 lbs), peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add the kabocha squash, diced tomatoes, vegetable broth, and coconut milk. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the squash is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Kabocha Squash and Caramelized Onion Tart
This sweet and savory tart combines the natural sweetness of kabocha squash with the deep flavor of caramelized onions, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 small kabocha squash (about 2 lbs)
– 1 large onion, thinly sliced
– 1 sheet of frozen puff pastry, thawed
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize the onions over medium-low heat for about 20-25 minutes, stirring occasionally.
4. Scoop out the squash flesh and sauté it with olive oil, salt, and pepper until tender.
5. Arrange the caramelized onions and roasted squash on one half of the pastry, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry over the filling, pressing gently to seal.
7. Brush the pastry with egg wash (beaten egg mixed with a little water) and sprinkle with Parmesan cheese.
8. Bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to indulge in the sweet and creamy goodness of kabocha squash with these 20 delicious recipes! From soups to risottos, curries to pancakes, and even breads and pies, this versatile squash shines in a variety of dishes. Discover the perfect combination of flavors with Creamy Kabocha Squash Soup with Coconut Milk, Roasted Kabocha Squash with Maple Glaze, and many more. Whether you’re looking for a comforting breakfast or a hearty dinner, these recipes are sure to satisfy your sweet tooth and leave you craving more.
