Kabocha pasta is another great Fall food. The sauce is made of kabocha, butter, milk, and heavy cream. It is so creamy and makes your day cozy and happy.
I love creamy kabocha pasta and this is not a classic Japanese food at all. But kabocha is a super famous Japanese Fall food and there are tons of amazing recipes.
If you wonder what Kabocha is, it is a type of squash. Kabocha might be difficult to find but these days there are more and more local grocery stores that sell Kabocha. If you can’t find it, try to go to a Japanese or Asian grocery store. They 100% have it unless it’s a super high season and they are sold out.
The closest taste or substitute for Kabocha is butternut squash. It’s also a type of winter squash, the same as kabocha. I recommend you use Kabocha for the recipe, but butternut squash (or acorn squash) is ok too.
Before you try to cook with a substitute for Kabocha, please read All you need to know about Kabocha Squash to know more about Kabocha.
This recipe might be unusual for some people, but there are so many amazing fusion pasta recipes in Japan and this is one of them. I love the Fall season and I want to taste it as much as possible! I hope everyone can get the best sense of Fall out of my recipes!
What is Kabocha Pasta
Kabocha pasta is made from kabocha squash, a type of winter squash, and some ingredients for creaminess such as milk and heavy whipping cream. This has a creamy and rich taste that lets you feel the Autumn season while eating.
Ingredients for Kabocha Pasta
- spaghetti
- kabocha
- mushrooms
- onion
- bacon
- butter
- all-purpose flour
- whole milk
- heavy (whipping) cream
- pasta water
- bouillon
[Video] How to Make Kabocha Pasta for Fall
Similar Recipes to Kabocha Pasta on Oishi Book
- Kabocha Soup Recipe ( かぼちゃスープ – Japanese Creamy Squash Soup )
- Cheesy Pumpkin Croquette (Cheese Kabocha Korokke)
- Pumpkin Crème Brûlée (かぼちゃのクリームブリュレ)
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Creamy Kabocha Pasta
Ingredients
- 150 g spaghetti
Creamy Kabocha pasta sauce
- 150 g kabocha
- 2 mushrooms Pick your choice of mushrooms! Use 2-4 mushrooms. I used White button mushrooms.
- 30 g onion
- 3 slice bacon
- 10 g unsalted butter
- 1 Tablespoon all-purpose flour
- 200 ml whole milk
- 2 Tablespoon heavy (whipping) cream
- 2 Tablespoon pasta water
- 1 teaspoon torigara soup base or bouillon
- 1/4 teaspoon salt
topping
- salt
- freshly ground black pepper
- parsley
Instructions
Preparation
- Kabocha : Remove the kabocha seeds and cut the kabocha into about 2 inch (5cm) wide and 2-3 inch long pieces. Remove the Kabocha skin. Move them to a microwave-safe bowl and cover them with cling wrap. Microwave for 3-4 minutes. After Kabocha gets soft, use a spoon to smash the Kabocha.
- Onion, Mushrooms : Slice onion thinly and mushrooms into small-sized pieces.
- Bacon : Cook bacon in your favorite way. Cut the cooked bacon into 0.5 inches long pieces.I use my oven to bake bacon. Bake the bacon at 400°F (205°C) for 15 minutes.
- Pasta : Make pasta. In a tall pot, add enough water that covers most of the pasta. Add 1 Tbsp salt. After boiling the water, add pasta. Cook for 8 minutes.*1Please get pasta water from the pasta pot before straining your pasta.* if you make 2-person pasta, add 3000ml water and 2 Tbsp salt to make pasta.
Let's cook!
- In a medium pan, turn the heat to medium and add butter.
- After melting the butter, add cooked bacon, mushrooms, and onion. Cook until the onion gets soft.
- After the onion gets soft and clear, turn the heat off for now. Add flour and mix through.
- Turn the heat back to medium. Add mashed kabocha. Add milk three separate times while stirring.
- Add heavy cream, torigara soup base, pasta water, salt and mix everything well.
- Add cooked pasta to the pan. Mix everything.
To finish!
- Add some salt or black pepper if necessary! If you also prefer, adding parsley is good too.
Notes
- 1.2mm / about 3 mins
- 1.3mm / about 4 mins
- 1.4mm / about 5 mins
- 1.5mm / about 6 mins
- 1.6mm / about 7 mins
- 1.7mm / about 8 mins
- 1.8mm / about 10 mins
- 1.9mm / about 11 mins
I had some leftover kabocha and decided to try this recipe. It was quick and easy to make. My husband and I loved the flavor! A little parmesan cheese and pepper on top perfected it. Thanks for the recipe!
Hi Dee! Thank you so much for the sweet comment! I am so happy you and your husband tried and loved it ❤️