Kabocha Squash Puree

Kabocha Squash Puree Recipe
Photo: Ditte Isager
If you can't find kabocha, use two medium delicata or acorn squashes. Serve this rich, delicious puree alongside roast pork tenderloin or chicken.


Serves 6 (serving size: 1/2 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 12 Minutes
Time: 1 Hour, 27 Minutes

Nutritional Information

Calories 201
Fat 5.8 g
Satfat 3.7 g
Monofat 1.5 g
Polyfat 0.2 g
Protein 2.8 g
Carbohydrate 36.8 g
Fiber 2.7 g
Cholesterol 15 mg
Iron 1.1 mg
Sodium 341 mg
Calcium 71 mg


1 (3-pound) kabocha squash
1/2 cup water
1/2 cup packed brown sugar
3 tablespoons butter, melted
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 450°.

2. Cut squash in half, and discard seeds. Place the squash halves, cut sides down, in a 13 x 9-inch glass or ceramic baking dish, and add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until squash is tender. Remove the squash from pan, and let stand for 10 minutes. Remove pulp from skin, and discard skin. Combine squash pulp, 1/2 cup brown sugar, and the remaining ingredients in a food processor, and process until smooth.

Julianna Grimes,

Cooking Light

November 2011
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