Kabocha Squash Fries | Japanese Pumpkin Fries

Thin, skin-on slices of kabocha squash, shallow-fried until blistered or baked until the edges crisp. Naturally sweet, lightly salted, and made with just three ingredients. Vegan, gluten-free, and lower in carbs!

Kabocha squash fries are what I make when I want something salty and crunchy but want a healthier alternative. Thin, skin-on slices of Japanese pumpkin get shallow-fried until the surface blisters, or baked until the edges turn golden and crisp. You only need squash, oil, and salt.

Kabocha is naturally sweet, so a sprinkle of salt is all these need. The skin is the best part. It turns thin and crispy, so there is no peeling. If you are new to kabocha, start here, then try my roasted kabocha squash or roasted kabocha squash soup.

Recipe at a Glance

• What it is: Skin-on kabocha squash, sliced 1/4 inch thick and either shallow-fried or oven-baked, then salted.
• Why it works: Thin 1/4 inch slices cook through in minutes and blister or crisp at the edges. The skin is edible and turns crispy, so there is no peeling.
• Time: About 8 minutes of prep. Frying takes 2 to 3 minutes per side, per batch. Baking takes 30 to 40 minutes at 375°F.
• Make-ahead: Best fresh. Leftovers keep in the fridge for 3 to 4 days; reheat in a toaster oven or a 425°F oven until warmed through and crispy.
• Serve with: Ketchup, sweet chili sauce, sour cream, or any dipping sauce, sweet or savory. See serving ideas below.
• Key variations: Bake instead of fry for less oil, or swap in butternut, acorn, or delicata squash (notes below).
• Optional add-ins: Flaky sea salt and smoked paprika after cooking, a reader favorite.

What is Kabocha Squash?

Kabocha squash is a winter squash also called Japanese pumpkin. In Korea it is called danhobak, which translates to “sweet pumpkin.” It is widely popular in both Korea and Japan, where it shows up in savory side dishes, sweet soups, and desserts.

The skin is completely edible once cooked. On these fries it turns delicate and crispy, so it is worth leaving on. For more ways to use a whole squash, see my roundup of kabocha squash recipes.

Kabocha Squash Carbs and Nutrition

Kabocha squash is a good source of vitamin A and vitamin C, with small amounts of iron, calcium, and protein. One cup of kabocha squash has about 10 g of carbs and 2 g of fiber, and most of those carbs come from its natural sugars.

Kabocha has fewer net carbs than butternut squash or sweet potatoes, which makes it the better pick if you are watching carbs:

• Sweet potatoes: 23 g net carbs per cup
• Butternut squash: 13 g net carbs per cup
• Kabocha squash: 8 g net carbs per cup

The oil used for frying or baking adds fat and calories, so the recipe card nutrition will be higher than plain squash.

Ingredients You’ll Need

• Kabocha squash: Half of a medium squash, about 1 lb.
• Oil: Vegetable oil, enough to come 1/3 to 1/2 inch up the side of your pot for frying, or 3 Tablespoons for baking.
• Salt: To taste.

See the recipe card below for exact amounts and full instructions.

How to Make Kabocha Squash Fries

Prep the squash

1. Cut off the stem. Kabocha skin is very hard, so start by cutting off the stem to expose the orange flesh. This gives your knife a flat, soft place to start.

2. Cut it in half. Pierce the flesh with the tip of your knife, then rock the knife back and forth until it cuts all the way through. If it is too hard, microwave the squash 2 minutes at a time until it is soft enough to cut, or bake it at 375°F for about 15 minutes.

3. Scoop out the seeds. Use a spoon. Save the seeds for roasting or discard them.

4. Slice thin. Cut the squash into slices about 1/4 inch thick, leaving the skin on. Even slices cook at the same rate, so they finish together.

To shallow-fry

1. Heat the oil. Add vegetable oil to a pot until it is 1/3 to 1/2 inch deep, and heat over medium-high. Drop in one slice to test: it should start frying right away. If not, wait for the oil to heat up.

2. Fry in a single layer. Add slices so they sit flat without overlapping. Fry for 2 to 3 minutes, flip, and fry for another 2 to 3 minutes. They are ready when the surface blisters and starts turning golden.

3. Drain and salt. Move the fries to a baking sheet or paper towel to drain, and season with salt. Repeat with the remaining slices.

To bake

1. Preheat and toss. Preheat the oven to 375°F. Toss the squash slices with 3 Tablespoons of oil.

2. Spread out. Lay the slices flat on a baking sheet in a single layer. Space keeps them roasting instead of steaming.

3. Bake and flip. Bake for 30 to 40 minutes, flipping halfway through. Take them out when they are golden brown and the edges are crispy. Season with salt.

Serve

1. Serve warm with your favorite dipping sauce. You can go sweet or savory, your choice!

Squash Fries Varieties

Butternut Squash Fries

• I recommend peeling the skin since it’s quite tough and chewy
• Smoother texture than kabocha and acorn squash

Acorn Squash Fries

• The skin is edible, but it can be hard and chewy if it’s an older, more mature squash.
• Firmer texture than butternut squash.

Delicata Squash Fries

• I prefer leaving the skin on since it crisps up, but you can peel it for a smoother texture.
• Creamy, smooth flesh.

What to Serve With Kabocha Fries

You can go sweet or savory with dipping sauces. Ketchup is classic, and readers have loved them with sweet chili sauce and sour cream, or with flaky sea salt and smoked paprika sprinkled on right after cooking. For something different, try them with remoulade sauce, mango sauce, or Vietnamese dipping sauce (nuoc cham).

As a side, they go well with sticky teriyaki chicken wings or crispy tonkatsu, or next to blistered shishito peppers for an appetizer spread.

Storage and Reheating

Kabocha fries are crispiest fresh. Store leftovers in an airtight container in the fridge for up to 3 to 4 days. To reheat, toast them in a toaster oven or bake at 425°F until warmed through and crispy.

Frequently Asked Questions

Once you have half a kabocha left over, put it to work. Roasted kabocha squash brings out its chestnut-like sweetness, and roasted kabocha squash soup turns it into a creamy, vegan bowl. For even more ideas, browse my kabocha squash recipes roundup.

If you make these kabocha squash fries, leave a star rating and a comment below. I love hearing which dipping sauce you went with, and your tips help other readers too. For new recipes in your inbox, subscribe to my newsletter.

Thanks so much for stopping by!

---