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Cut kabocha squash in a bowl.

How to Cut Kabocha Squash

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5 from 2 reviews

  • Author: Suwanee
  • Total Time: 20
  • Yield: 8 1x
  • Diet: Low Calorie


Kabocha squash is a delightful Asian pumpkin used extensively in many Asian cuisines. Its sweet flavor and velvety texture make it a versatile and nutritious addition to your cooking. Learn how to cut kabocha squash with these easy steps with detailed photo instructions! 


  • 1 whole kabocha squash


  1. First, get a sturdy cutting board and sharp knife ready. Use a sharp knife with a solid handle, as the hard kabocha squash can be stubborn to slice into. A dull knife will not work well. 
  2. Hold the whole kabocha firmly on a cutting board with one hand and the knife on the other. Use the knife tip to push firmly down from the top of the squash. Get as close to the knobby edge of the stem as possible and wiggle the knife back and forth to help crack the thick layer of the kabocha flesh. 
  3. Push down on the knife and slice through the whole kabocha from top to bottom until half of the squash is cut through. The hard part is done, the initial cracking of the kabocha, that is! 
  4. You'll see the bright yellow flesh of the squash, along with the fiber and seeds inside. Get ready to scrape out the seeds and stringy part. Save the seeds for cooking later if you'd like! 
  5. Use a large spoon to scrape all the stringy fibers and seeds until a hollow, firm flesh is ready for further cutting. 
  6. From here, slice kabocha squash into any shape you want or need for your recipes! They can be cut long and thin, cubes, chunks, or small pieces. The skin can be left for certain recipes like curries, soups, or stews. The skin should be peeled off for mashing or making cakes or desserts. That's it for how to cut a kabocha squash! 


  • Save the kabocha seeds for roasting later. They are delicious and full of healthy nutrients. Scrape out the seeds, remove all the fibers, wash, let dry, then dry, roasting with sea salt on medium heat until fragrant.
  • The seeds can also be used for planting in your garden! Prepare the seeds the same way you would for roasting the seeds. Allow the seeds to dry completely before storing in a dry container. Start your seeds in the spring for planting.
  • A little kitchen secret here. Asian markets have Kabocha squash for sale almost all year round. So look for them to enjoy at any time of year!

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  • Prep Time: 20
  • Category: Thai kitchen resources
  • Method: cutting
  • Cuisine: Thai