This whole roasted kabocha squash or Japanese pumpkin makes the perfect edible bowl! Serve up your fall or Thanksgiving dinner favorites or purée it for pumpkin pie.

Whole roasted kabocha squash japanese pumpkin bowls.

Whole roasted kabocha squash is great for vegan soups, stews, rice or stuffing. The first time I tried these cute little Japanese pumpkins was after spotting them at a local market in Jamaica.

I’ve never seen them here before, so I immediately bought one to try, and the seller gave me another for free.

Roasting them whole was the first thought that came to mind. It seemed fun to try making bowls out of them. It was easier than I thought and required little prep time.

Use any leftovers to make this delicious Pumpkin Dhal.

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How To Roast Kabocha Squash Whole

1. Preheat the oven to 400°F/200°C. Wash and dry the kabocha well to remove any dirt or debris.

2. Cut the tops off at least 1-1/2 inches (4cm) below the stem.

Make the opening as wide or as narrow as you’d like.

3. Push through the top with a spoon and scrape out the seeds inside. Cut the seeds off the stem as well. They can be washed, patted dry and roasted too. They can also be composted.

Hand scooping seeds from pumpkin with a spoon

4. Place the pumpkin and the stem on a baking sheet. Season the inside with salt and pepper but this is optional if you plan to use it for sweet dishes.

Cleaned pumpkin being seasoned with black pepper

5. Roast in the oven for one hour. When done, the flesh should be soft when pricked with a fork.

Roasted japanese pumpkin bowl on a white plate

If you’d like to roast the seeds, spread evenly on a separate baking sheet and place in the oven during the last 20 minutes of roasting the pumpkin. Remove them from the oven and allow them to cool.

Serving Suggestions

Try these recipes with roasted kabocha. It’s also a perfect substitute for roasted butternut squash:

Enjoy the seeds salted or unsalted as a snack. Fill the roasted pumpkin bowl with soups, stews, your favorite stuffing or side dish.

I combined some leftover rice and steamed callaloo (similar to spinach) then served in the pumpkin bowl as a side dish.

Whole roasted kabocha squash japanese pumpkin bowl

FAQs

What is kabocha squash and what does it taste like?

Kabocha squash is a winter squash native to Japan. It has a sweet taste to it, with some describing it as a mixture of pumpkin and sweet potato.

Can you eat the skin?

Yes, it’s perfectly fine to eat kabocha squash skin. I find the skin to be thinner and softer than other varieties of pumpkin I’ve tried. Just make sure you wash it thoroughly before you cook it to remove any dirt or debris.

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