Kabocha Squash

We like to say that eating a winter squash is like eating a season’s worth of sun stored up in one neat sweet bundle! We grew 17 varieties of winter squash this year, and Kabocha squash is one of our favorites. Offering a deep nutty flavor, Kabocha makes an exceptionally creamy soup and is also delicious when roasted- the thin skin is edible and nutritious!

Hearty Kabocha Squash Salad Recipe


  • 1 kabocha squash (about 5 lb.), unpeeled cut into 12 (1/2-in.-thick) wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons coarsely ground coriander seed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt, divided
  • 6 tablespoons dried cranberries
  • 6 tablespoons red wine or apple cider vinegar
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons mustard seeds
  • 1/2 small red onion, thinly vertically sliced
  • 2 tablespoons lemon juice
  • 1/3 cup toasted hazelnuts, walnuts, almonds, chopped or toasted pumpkin seeds (optional)
  • Salt, to taste


  1. Preheat oven to 375 degrees.
  2. Combine squash slices, 1 tablespoon olive oil, coriander, pepper, and 1/4 teaspoon salt in a large bowl, tossing gently to coat. Arrange squash pieces on a baking sheet in a single layer. Cover with foil and bake for 375°F for 10 minutes, then remove foil and bake 15 more minutes.
  3. While the squash in baking place onion sliced in a bowl of cold water to soak for 10 minutes, then drain.
  4. Toss lemon juice, greens, remaining olive oil, and salt in a large bowl, massaging greens with hands to soften.
  5. Put the greens in a serving dish and top with squash, onions and dried cranberries. Sprinkle nuts or pumpkin seeds on top if desired. Taste and adjust seasoning.

Recipe adapted from cookinglight.com