Kabocha Squash
Stuffed Squash With Preserved-Lemon Gravy
Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices.
ByJoe Sevier
Winter Squash Wedges With Gorgonzola Butter and Hazelnuts
Meet your new go-to flavor booster: butter that’s fully equipped with blue cheese and garlic. Layer on charred winter squash (any variety will work), then top it off with nuts and fresh herbs.
ByAndrea Bemis
Miso-Squash Ramen
In this ramen recipe, I use miso paste in two different ways, slathering it on the squash before it roasts and mixing it into the broth, where it amplifies both the sweet and savory character of the squash. The real game changer is blending some of the roasted squash into the broth, delivering velvety, rich body. You can use other types of squash or pumpkins for this dish, but because of its robust flesh, nutty flavor, and meaty mouthfeel, Japanese kabocha is my preferred choice; butternut squash is a worthy substitute.
ByHetty McKinnon
Squash au Vin
What would happen if you gave winter squash the coq au vin treatment? Layers of flavor from browned mushrooms, wine, and miso that give the classic a run for its money.
ByChris Morocco
Steamed Kabocha With Ginger-Soy Dressing
The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.
BySohla El-Waylly
Roasted Winter Squash with Kale Pipian
If you can find it, try making this green sauce withhoja santa, a robust aromatic Mexican herb—if not, any hardy green will work (we call for kale).
ByDaniela Soto-Innes
Chopped Salad
Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.
Twice-Roasted Squash With Parmesan Butter and Grains
While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.
ByChris Morocco
Vietnamese Kabocha Squash Soup with Crunchy Pork and Herb Topping
A simple-to-prepare soup recipe that’s perfect for lunch or dinner, combining the flavors of caramelized onions, garlic, toasted fennel, and coriander seeds with kabocha squash and a crunchy pork rind and herb topping.
Miso-Tahini Squash Soup With Brown Rice
Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.
ByKatherine Sacks
Kabocha Squash Pilaf with Coconut
When you peel the kabocha squash for this recipe, use a vegetable peeler—not a knife. (Better to dull a $4 tool than your best kitchen blade.)
ByChris Morocco
Squash and Pork Stir-Fry
Treat this recipe as COOK90 nextover inspiration: instead of steaming squash, use whatever cooked leftover vegetables you have on hand for the flavorful stir-fry.
ByChris Morocco
Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad
This fall grain salad combines spelt with kabocha squash that's been roasted in a smoky paprika and pomegranate molasses glaze.
ByDonna Hay
Yellow Chicken Adobo
This Filipino-style chicken stew is bright with vinegar, rich with coconut milk, and redolent with the aromas of turmeric, ginger, and bay leaves.
Spicy Feel-Good Chicken Soup
Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth all that ails you.
ByCamille Becerra
Sake-Steamed Chicken and Kabocha Squash
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
ByTadashi OnoandHarris Salat
Pastrami and Potato Hash with Fried Eggs
You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.
Winter Squash Agrodolce
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
ByChris Morocco
Rintaro's Beef Curry
To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.