Recipe Page: Kabocha Squash

Miso-Maple Roasted Kobacha Squash Wedges

Duration: 45 minutes

Sticky roasted squash with savoury glaze.

Utensils

  • Sharp knife + chopping board
  • Spoon (for scooping seeds)
  • Mixing bowl
  • Baking tray
  • Foil or baking paper (optional)
  • Brush or spoon (for glazing)

Ingredients

  • 1 medium kabocha squash (about 1–1.2 kg)
  • 2 tbsp olive oil
  • 1½ tbsp white miso paste
  • 1½ tbsp maple syrup (or honey)
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar (or cider vinegar)
  • ½ tsp garlic granules (or 1 grated garlic clove)
  • Black pepper
  • Optional: chilli flakes, sesame seeds, sliced spring onion

Instructions

  1. Heat the oven to 210°C (190°C fan).
  2. Halve the squash, scoop out seeds, then cut into 2–3 cm wedges (skin on is fine).
  3. Mix miso, maple, soy, vinegar, garlic, pepper, and 1 tbsp olive oil into a glaze.
  4. Toss wedges with remaining olive oil, then spread on a tray in a single layer.
  5. Roast 20 minutes, flip, then roast 10 minutes more.
  6. Brush/spoon over the glaze and roast 8–10 minutes until sticky and browned.
  7. Finish with chilli/sesame/spring onion if using.

Coconut Ginger Kobacha Squash Soup

Duration: 40 minutes

Creamy coconut soup with gentle warmth.

Utensils

  • Large saucepan
  • Knife + chopping board
  • Wooden spoon
  • Blender or stick blender (optional)
  • Ladle

Ingredients

  • 800 g kabocha squash, peeled (or skin left on if blending well), cubed
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste (optional, for heat)
  • 700 ml vegetable stock
  • 1 tin (400 ml) coconut milk
  • 1 tbsp lime or lemon juice
  • Black pepper
  • Optional toppings: toasted pumpkin seeds, coriander, drizzle of coconut milk

Instructions

  1. Heat oil in a saucepan over medium heat. Add onion and cook 6–8 minutes until soft.
  2. Add garlic and ginger (and curry paste if using) and cook 1 minute.
  3. Add squash and stock. Bring to a simmer and cook 15–18 minutes until very tender.
  4. Blend until smooth (or mash thoroughly for a rustic texture).
  5. Stir in coconut milk and gently warm 2–3 minutes (don’t boil hard).
  6. Add lime/lemon juice and pepper. Taste and adjust seasoning.
  7. Serve with your chosen toppings.

Kobacha Squash & Chickpea Tomato Curry

Duration: 50 minutes

Hearty curry with chickpeas and squash.

Utensils

  • Large frying pan or sauté pan
  • Knife + chopping board
  • Wooden spoon
  • Can opener
  • Measuring spoons

Ingredients

  • 700–800 g kabocha squash, cubed
  • 1 tbsp oil (olive or rapeseed)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika (optional)
  • 1–2 tsp garam masala
  • 1 tin chickpeas, drained and rinsed
  • 1 tin chopped tomatoes
  • 200 ml coconut milk (or extra stock)
  • 150–250 ml vegetable stock (as needed)
  • Big handful spinach (optional)
  • Black pepper
  • To serve: naan, rice, and a squeeze of lemon

Instructions

  1. Heat oil in a pan over medium heat. Cook onion 6–8 minutes until softened.
  2. Add garlic and spices. Cook 1 minute, stirring.
  3. Add squash cubes, chickpeas, tomatoes, coconut milk, and 150 ml stock.
  4. Simmer 20–25 minutes, stirring occasionally, until squash is tender (add more stock if it thickens too much).
  5. Stir in spinach for the last 2 minutes until wilted.
  6. Add garam masala if you held some back, season with pepper, and adjust to taste.
  7. Serve hot with rice/naan and a squeeze of lemon.
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