Crispy Kabocha Cheese Fries Recipe

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Kabocha squash has less calories than its more prolific and loved butternut squash, but it also has half the carbs of butternut. With its yummy soft edible skin, this is a versatile veggie packed with lots of  vitamins for energy and an even sweeter taste than butternut squash!

We’ve had a Kabocha squash hanging out in the fridge for awhile now. I think Mr BAM picked it up not really aware of what he was buying. As the weather was a bit rainy over the last couple of days, I had the urge for comfort food. With little to eat in the fridge and in the pantry on the day before a big grocery shop, I came up with this easy recipe for Crispy Kabocha Cheese Fries. If you’ve seen any of my other recipes, you’ll know that most often my recipes are easy. I don’t have time for complicated!

This is what kabocha looks like

I am very happy with the results of these savory fries. You can switch up the cheese if you have a preference, and you could definitely go with panko (which we were out of) as opposed to breadcrumbs or even coconut flakes for the crunch. But the nice thing about the Italian Style Ronzoni breadcrumbs is that they come with a seasoning of romano cheese mixed in.


(makes 2 servings. Prep time 10 minutes, cooking time 30 minutes)

  • 1/2 a medium sized kabocha squash
  • 1/2 cup Ronzoni Italian style breadcrumbs
  • 1/4 cup grated swiss cheese
  • 3 tbsp of sesame oil


Preheat the oven to 350. First, you will gut the kabocha with a spoon, removing all the seeds and stringy flesh. Set it aside and mix the breadcrumbs and the cheese in a bowl to form a mixture. Cut the kabocha into 1 inch slices, like half moon shapes. Lay the slices spaced out on a baking sheet. Cover the tops of the slices with the breadcrumb mixture, then drizzle with the sesame oil. 

Pop those bad boys in the oven for 30 minutes. So yummy to eat fresh from the oven – marvel at the outside crunch and inside softness. It is definitely a sweet taste, not sweet potato dessert like sweet just a hint of sweetness. The kids and Mr BAM both loved the flavor and the little crunch. Eat them by themselves, refrigerate and reheat or add them as a veggie side to any dish. Enjoy!

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One Response to Crispy Kabocha Cheese Fries Recipe
  1. Sandy VanHoey
    August 10, 2013 | 6:21 am

    I need to try this! I have never heard of it before but ….wow, it looks amazing. I have been on a veggie kick lately and just cannot get enough of them so it’s great seeing this recipe

KiwiCanadian expat adventures with my husband and 2 kids from life in New Zealand to New York and back again. Adventures in inspired family living, travel, health & fitness.Read More »