Kabocha Squash

This assertive dressing is the perfect complement to tender, delicate steamed vegetables.

The ideal sick-day soup, with a cozy broth and tiny pasta.

Spoon this roasted, spiced squash on a swoosh of yogurt and you’ve got dinner.

Nothing says “classy side dish” like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.

With summer corn and plenty of hot sauce, this robust soup is beloved as a hangover cure.

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne.

If you love instant Japanese curry from a box, a bowl of this soul-warming homemade version packed with seared mushrooms and sweet winter squash will deliver instant nostalgia.

We did away with the worst part of roasting squash—the prep! Instead, we roast it whole until tender, tear it into big pieces, glaze it, and roast it again.

Bharta is a Bangladeshi style of seasoned meat or mashed vegetables usually served at room temperature alongside hot steamed rice.

Sausage, squash, greens, and cornbread bread crumbs. Need we say more?

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

This braised kabocha squash recipe leads to a super satisfying, healthy, one-pan lunch or side dish.