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Best Kabocha Pumpkin Recipe – How to Make Kabocha Pumpkin



Best Kabocha Pumpkin Recipe - How to Make Kabocha Pumpkin

Erik Bernstein

Kabocha squash, the unsung hero in fall harvest is Kabocha. While people are fond of butternut squash and squash, kabocha is a different kind of squash. This kabocha is spicier than butternut squash and has a nuttier taste. The caramelized, umami sweet taste of brown maple soy sauce makes this a wonderful match. It’s a simple sauce that you can make, even though it sounds elegant.

Browning butter can be easy if you slow down! It doesn’t matter if it burns. You can simply add more butter to make the next batch. No stress! You don’t have to stress!

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Time for preparation:





Time total:






medium-sized (2½ lb.) kabocha squash

1 1/2 teaspoons

Extra-virgin olive oil

Black pepper freshly ground

1 teaspoon

Low sodium soy sauce

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  1. Bake at 400 degrees. Line a baking sheet in aluminum foil. The pumpkin can be halved and the pulp and seeds removed. You can rinse the seeds and save them for later use. For frying.
  2. Cut the pumpkin into 1 ½ “crescent-shaped slices and place on the prepared baking sheet. Season with salt and oil. To coat the slices, turn them over and place in layers.
  3. Bake the pumpkin and turn it halfway through until the skin is tender. This should take between 30 to 35 minutes.
  4. Meanwhile, heat the butter in small saucepan on medium heat. Cook until it starts to foam. Cook on medium heat for 2-3 minutes, stirring frequently, or until the butter is caramel-colored and milk solids have turned brown.
  5. Remove the butter immediately from the heat. Stir in the maple syrup and soy sauce. For about 20 seconds stir everything until it is all well combined and has cooled slightly.
  6. The sauce should be returned to medium heat. Bring to a boil and then simmer. Cook for approximately 1 to 2 minutes or until slightly thickened.
  7. Place the pumpkin on an individual plate. Serve the pumpkin with some brown maple soy butter.

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Assistant Food Editor
Justin Sullivan serves as Delish’s assistant food editor, helping to test and develop recipes, including simple desserts and stews.

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