This Kabocha Squash Casserole recipe with a sweet brown sugar and pecan crumb topping is a perfect side dish anytime of the year.
With the holidays coming up this creamy mashed winter Kabocha squash side dish recipe will be the perfect served alongside your holiday baked ham or turkey.
How to make Mashed Kabocha Squash
Kabocha squash is one of the easiest winter squash to prepare. But like most winter squash the flesh is very firm and cutting it can be very difficult and dangerous if you are not careful.
Where to buy Kabocha Squash?
Kabocha squashes are available all year long but are at their peak in the late summer to early fall. You can buy Kabocha squash during the winter squash season at most grocery stores and farmers markets.
You will find Kabocha squash sold where the winter squash is located in the produce section of most grocery stores.
How To Cut Kabocha Squash
Kabocha Squash can be difficult to cut like most winter squash the raw flesh of the Kabocha squash is very hard and difficult to cut through. You can cut a Kabocha squash in half vertically or horizontally.
The way you cut a Kabocha squash will depend on the way you are cooking this winter squash.
I solved the problem of cutting very hard winter squash a few years ago. If you cook a winter squash in the Instant Pot, microwave or slow cooker with the skin on you don't have to worry about losing a finger.
How To Cook Kabocha Squash
There are many ways to cook Kabocha squash. It can be cooked just like another winter squash.
I like to make mashed kabocha squash and eat it with a dab of butter and a sprinkle of cinnamon as a side dish.
You can also roast Kabocha squash with olive oil, garlic, fresh herbs and Parmesan cheese like I have made for a savory side dish like this Roasted Acorn Squash recipe.
Or you can make Instant Pot Kabocha Squash which only takes a couple of minutes to make in the pressure cooker.
Then it is very easy to scrape the softened skin of the Kabocha squash from the flesh for mashed Kabocha squash for recipes like this Kabocha Squash Casserole dish.
After peeling the pressure cooked Kabocha squash you scoop the very soft flesh into a bowl and you have a bowl of mashed Kabocha squash.
What Is Kabocha Squash Good For?
Kabocha squash is good for just about any recipe that calls for mashed winter squash.
Mashed Kabocha squash can be used in place of mashed butternut squash, acorn squash, or pumpkin to name a few.
Kabocha squash can also be used in place of mashed sweet potatoes and made into a casserole side dish recipe like this Kabocha Squash Casserole recipe and served during the holidays.
Low Carb Winter Squash
Kabocha squash has less carbs so if you are eating low carb you can enjoy this sweet and nutty Japanese pumpkin in place of higher carb winter squash varieties.
For example one cup of Kabocha squash has only 49 calories where butternut squash has 82 calories per cup. One cup of Kabocha squash has only 12 grams of carbs while one cup of butternut squash has 21.5 grams of carbs.
What is your favorite way to make kabocha squash?
More side dish recipes
Kabocha Squash Casserole Recipe
- 4 cups cooked mashed Kabocha squash
- ½ cup packed dark brown sugar
- ½ cup heavy whipping cream
- ¼ cup melted butter
- 1 ½ teaspoon ground cinnamon
Brown Sugar Pecan Topping
- 1 cup packed dark brown sugar
- ½ cup unbleached all-purpose flour
- 1 teaspoon ground cinnamon
- 4 tablespoons softened unsalted butter
- 1 cup pecan halves (roughly chopped)
- In a large bowl beat the mashed Kabocha squash, born sugar, whipping cream, melted butter and ground cinnamon. Beat for 2 to 3 minutes or until completely combined.
- Transfer to a baking dish. and smooth the top with the back of a spoon or spatula. I used a deep dish 9 inch pie plate.
- In a small bowl mix the brown sugar, flour, and ground cinnamon until combined.
- Add the softened butter. Work the softened butter into the dry ingredients with your hands by rubbing the butter into the dry ingredients. Do this until you only see a small amount of lumps from the butter. Add the chopped pecans to the bowl and toss until coated.
- Sprinkle the mixture over the top of the squash casserole filling in a baking dish. Smooth the top. Bake in a preheat 375 F. oven for 30 minutes until the top is golden brown. Remove from the oven and bring to room temperture before serving.
- Makes 8-12 ½ cup servings.