Squash is best suited for cooked applications such as roasting, steaming, sautéing, baking, frying, and braising. The hard shell of Kabocha squash can be a challenge for some to cut with a knife when uncooked. For ease in cutting, the squash can first be microwaved for a few minutes to soften and can then be cooked with or without the skin.

Squash holds its shape well when cooked and can be added in cubes to gratins, risottos, soups, stews, curries, and pasta.