Kabocha Browned Butter Pasta

Kabocha with browned butter and sage

If you’ve never had kabocha, stop reading right now and go buy one. They keep forever and they’re quasi-decorative, so I almost always have a small one sitting on my counter ready to become a side, main course, or desert. Yes, you read that right:-) Its sweet, firm flesh is somewhere between a butternut squash and sweet potato, which makes it very versatile. I’ve even used it successfully in ice creams and custards (I’ll post a recipe one of these days).

Kabocha pumpkin, shallots and sage

This dish is simple (took me 30 minutes start to finish and I was trying to document a recipe) but the nutty browned butter plays nicely with the kabocha and sage and creates a rich flavorful coating for the pasta without being overly greasy or heavy.

On a slightly unrelated note, this blog has been up a few weeks, but I haven’t seen much feedback in the comments. To get things rolling, let’s hear how you like to prepare kabocha!

Kabocha Browned Butter Pasta

8 oz pasta cooked al dente
4 Tbs unsalted butter
1 C Kabocha (japanese pumpkin) cut into 1/4″ cubes
1 small shallot minced
2 Tbs chopped sage

freshly grated parmesan cheese

Boil the pasta according to the package directions in salted water.

While the pasta is cooking, put the butter in a large saute pan over medium heat and allow it to foam and start to turn brown while swirling regularly.

Add the kabocha and shallots when the butter is a nice tan color and saute until the kabocha is fork tender. Salt and pepper to taste.

Add the sage and then the well drained pasta and toss to coat the pasta with the butter. Serve immediately with freshly grated parmesan cheese.

  • Pingback: Cookin’ With Kabocha « Adventures in Gradland()

  • http://odorunara.wordpress.com/ odorunara

    Excellent recipe! I live in Japan and always have a ton of kabocha on hand. I will share this with my friends!

  • http://odorunara.wordpress.com odorunara

    Excellent recipe! I live in Japan and always have a ton of kabocha on hand. I will share this with my friends!

  • Brownie

    I made your pasta last night and it was delicious! I get squash almost every week in my organic veggie delivery and was getting sick of roasted squash and squash soup. Thanks!

  • Brad Peterman

    WOW, I've been cooking for years and love to read recipes and have never heard of a Kabocha. I wish there was a picture of it uncut so I'll know what to look for. My local grocery store only carry basic fruits and vegetables. Coupd someone tell me more about it. Is it hard to peel. Maybe even give a carb count. I'm diabetic and alays looking for new food I can eat.

  • norecipes

    Here's a bunch of info on kabocha. It's green skinned and is edible
    when cooked long enough, however for quick cook stuff like this past I
    like to peel it. http://en.wikipedia.org/wiki/Kabocha

  • http://101daysoflampposts.blogspot.com lz

    Kabocha is decadent, and your recipes look amazing. I hope you win Project Food Blog!

  • Annesantiago2004

    so very-very  delicoius food…..

  • Diana

    I just made this dish. Didn’t have kabocha, but used a different kind of pumpkin, carnival squash, similar to butternut squash. My pasta was not ready on time, so I had to pull the squash off the heat for a bit. My squash actually got caramelized a little from overcooking and softened up more than it should have. I think that helped with coating the pasta in the end. It turned out delicious :) So refreshing and different, just a great meal! And I love sage :) Thanks a lot for the recipe, Marc.


  • Ashley

    Filling for raviolis! Or cheesecake.

    • Ashley

      That comment was in response to Marc’s question up top of how people prepare kabocha

  • ellenalexandra

    I made your recipe tonight and it’s delicious. I used kabocha because it’s what I had on hand (and so searched for kabocha recipes) but I think this would be good with many types of squash. I have a butternut sitting on my counter so I might make this again next week with it.

    • http://norecipes.com Marc Matsumoto

      Glad to hear you enjoyed it! This would definitely work with other sweet squashes.


I'm Marc, and I want to teach you some basic techniques and give you the confidence and inspiration so that you can cook without recipes too!

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