Stuffed Kabocha Squash

Winter squash is the best squash. There. I said it. You can keep your zucchini and yellow summer squash. I’ll take kabocha, butternut, acorn, or honeynut any day. Whether diced and roasted, puréed into submission, or grilled and tossed in a winter salad, there is something about winter squash that just gives me the warm and fuzzies.

One of the absolute best uses for smaller winter squash like acorn or kabocha is, in my opinion, something like the following recipe, which you can riff on to no end, depending on what you’ve got in your fridge/freezer/pantry. I happened to have some ground pork from my latest ButcherBox delivery, as well as some dried cranberries leftover from a recent baking project, and, of course, no dish would be complete with the addition of one of my spice blends. Here, I’ve utilized my Italian Countryside Spice Blend, a combination of porcini mushroom powder, rosemary, thyme, garlic, onion, salt and pepper that lends a depth of flavor that I just love.

Stuffed Kabocha Squash

Stuffed Kabocha Squash

Serves 4


  • 2 small/medium Kobocha squash, sliced in half through the stem and seeded

  • 3 tbsp olive oil, divided

  • 1 lb ground pork (Feel free to substitute Italian or breakfast sausage or keep it vegetarian by using chopped mushroom instead.)

  • 1/2 large yellow onion, diced

  • 2 celery sticks, diced