How to Make Kabocha Squash Puree

Have you ever worked with kabocha before? Think of it as a richer, more flavorful cousin to the pumpkin. This naturally sweet and nutty kabocha squash puree can replace pumpkin puree in any of your Autumn recipes that calls for canned pumpkin. Let me show you just how easy it is to roast a whole kabocha in the oven and make your own kabocha puree!

If you don’t know, Kabocha is a Japanese pumpkin with dark green, often bumpy, skin and bright yellow-orange flesh. You may have eaten it in a vegetable tempura dish at your favorite Japanese restaurant. It is sweet, nutty, creamy, and tastes like a mix of a pumpkin and a sweet potato. Kabocha is by far my favorite pumpkin, and I always order extra kabocha tempura!

Now, just a note, even though I use kabocha squash in this recipe, this technique will work for any kind of hard-skinned squash or pumpkin you wish to roast and puree – think acorn squash, butternut squash or sugar pie pumpkin. This will give you a lot of flexibility and full control of your creativity to use any types of pumpkin for your Thanksgiving pumpkin pie, Halloween pumpkin cupcakes, and even these no-special-occasion pumpkin dog treats.

Let’s make kabocha pumpkin purée 

If you’ve ever tried to cut up a pumpkin, you know that it can be pretty treacherous! Cooking it whole simplifies the process and makes it easier to cut up once cooked. Prepare the kabocha for roasting by washing the skin and drying it well. Use a small paring knife to pierce it all around.

Place the kabocha on a baking sheet and roast in the middle of the oven at 375°F for 1.5 hours until a knife goes through easily when pierced.

Tip: I used a 4-pound kabocha in this recipe and it took about 1.5 hours to roast. If you’re roasting a larger size pumpkin, it may take much longer. In this case, it may be a good idea to cut it in half or into smaller portions to speed up the cooking time, if desired.

Remove kabocha from the oven and cut in half with a sharp knife. 

Tip: Make sure to use oven mitts to handle the kabocha since it will be very hot. Or you can let it cool to the touch before handling.

Scoop out and discard the seeds along with the stringy bits. 

Then scoop out the flesh with a large spoon. It should come out pretty easily. If not, you may not have roasted it long enough. Simply place both halves back on the baking sheet, and back into the oven. Roast until the flesh is super soft.

Purée the kabocha flesh in a food processor. If the purée is too thick, add 1-2 tablespoons of water as needed to make it easier to purée.

Let the purée cool and store in an airtight container in the refrigerator or freezer. You can use it in any recipes that call for pumpkin purée, like these fluffy Pumpkin Muffins or these soft Pumpkin Snickerdoodles! Try it a let me know if you like the slightly different flavor. 😊

5 from 1 vote

How to cook Kabocha squash + make pumpkin puree

By Trang Doan

This recipe will show you how to roast a whole kabocha squash in the oven to make kabocha pumpkin puree to use in many delicious pumpkin recipes such as pumpkin pie, pumpkin cupcakes, and pumpkin dog treats.

Servings: 4 cups

Prep Time: 5 minutes mins

Cook Time: 1 hour hr 30 minutes mins

Total Time: 1 hour hr 35 minutes mins

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Equipment

• Food Processor
• Baking Sheet

Ingredients 

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• ▢ 1 Kabocha squash, ~4 lbs

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Instructions 

• Preheat the oven to 375°F.
• Wash the kabocha well, dry, and pierce with a paring knife all around.
• Place the kabocha on a baking sheet and roast in the middle of the oven for 1.5 hours until a knife goes through easily when pierced. Roasting time will be longer for larger size pumpkin.
• Remove from the oven and cut in half with a sharp knife. Make sure to use oven mitts to handle the kabocha since it will be very hot. Or let it cool before cutting.
• Scoop out and discard the seeds, then scoop out the flesh with a large spoon. It should come out pretty easily. If not, place both halves back on the baking sheet, and back into the oven, you can roast the kabocha longer until soft.
• Purée the kabocha flesh in a food processor. Add 1-2 tablespoons of water as needed to make it easier to purée.
• Let cool and store in an airtight container in the refrigerator or freezer. Use in any recipe that calls for pumpkin purée.

Notes

• Yield: A 4-lbs kabocha squash will yield about 4 cups of purée.
• Storage: store kabocha puree in an airtight container in the refrigerator for up to a week or freezer for up to 3 months.
• Tips for freezing: When freezing pumpkin purée, divide it into ½ cup to 1 cup portions, or freeze it in an ice cube tray so you can defrost just enough for a recipe you’re planning to bake. 

Nutrition

Serving: 227g, Calories: 84kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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