Recipe for Kabocha Squash

Simple Kabocha Squash

This squash, while not interesting on the out side (who are we kidding-not many are) is super vibrant on the in…like I am sure many of us feel 🙂 Considered the pumpkin of or mates down under the Aussie’s, this beautiful veg is creamy and inoffensive when treated with simple high quality ingredients.  Try one-do not be intimidated; a nice addition to any table or for those who have families with potato people-this is a nice alternative.  Enjoy!!

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Simple Kabocha Squash
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  • 1 organic Kabocha squash~Peeled, split in half and scrap out the seeds
  • 1 organic Acorn squash~split in half,scrap out the seeds
  • 3 Tbs organic cream cheese~room temperature
  • 2-3 Tbs salted butter (I use Kerrygold)~room temperature
  • Loads of S & P to taste.
  • *Cinnamon is a nice addition
  • Olive Oil to coat veggies


  1. Set your oven to 400 degrees
  2. Cut up both squash's into big chunks; toss with fat of your choice and season with salt and pepper. Using a large cookie sheet, cook for about 25-30 minutes turning the pieces about half way through; remove and place on a large clean dish towel. Once cool enough to handle wring towel to remove any excess water-or cook roasted squash over medium heat in a sauce pan to help reduce any residual liquid. Finish by combining the rest of the ingredients; a masher works well here. Taste and season as necessary, you won't be disappointed.



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Additional Information

7 Day Meal Plan

Day 5, Day 6, Day 7, Dinner, Lunch, Snack


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