Once you try this Caramelized Kabocha Squash, you’ll be making it on repeat—perfect for holidays and cozy weeknights alike.
Ingredients:
- 1 small kabocha squash (about 2½–3 lb)
- 1½ cups granulated sugar
- 2 cinnamon sticks
- 8 whole cloves
- 2 cups water
Instructions:
- Scrub the squash skin thoroughly, then slice into 1-inch wedges; scoop out seeds and strings.
- In a heavy-bottomed pot (cast iron is ideal), add the sugar. Cook over medium heat, stirring occasionally, until it melts into a deep amber caramel.
- Very slowly pour in the water, stirring constantly to keep the caramel from seizing or hardening.
- Slide the squash pieces into the syrup, skin-side down. Tuck in the cinnamon sticks and cloves.
- Cover and simmer 35–40 minutes, turning the wedges once, until the squash is glossy and fork-tender.
- Serve warm or at room temperature. Spoon extra caramel sauce over the top for maximum indulgence.
Serving ideas:
Pair it with roasted chicken, pork, or salmon, or make it the star of a vegetarian plate alongside cheesy baked vegetables.
Fun fact:
Pumpkins and squash are grown on every continent except Antarctica. The classic American jack-o’-lantern comes from the Connecticut Field variety.
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