Kabocha squash, also known as Japanese pumpkin, is a secret weapon in the kitchen. This versatile ingredient can add a touch ...

You can mash them. You can use kabocha squash as a substitute in butternut squash or acorn squash recipes. You can prepare them in salads, side dishes, mains, or desserts. Most people eat them ...

This variety is widely used in many Asian cuisines, including Japanese cooking. This kind of kabocha is distinctly more savory than the closely related red kabocha. Hubbard squash come in a wide ...

These vegetarian vampiro tacos swap out the classic carne asada for caramelized kabocha squash seasoned with smoked paprika, cumin, coriander, and cayenne. We did away with the worst part of ...

Once it’s stuffed, you’ll place your stuffed, whole squash on a baking sheet. I recommend lining the tray with parchment for ...

3. Cut a kabocha squash. Heat a frying pan with vegetable oil over medium heat and add the kabocha. Season with salt and cover with aluminum foil and steam cook for 3 min on each side. 4.

Scoop out the seeds and pulp from the kabocha ... flavorful winter squash could be substituted successfully here. Instead of merely presenting various recipes from traditional kitchens, Preserving ...

When stored correctly in cool, dark conditions (around 55-60°F with 50-70% humidity), raw winter squash can last well into the winter months and even into spring. The shelf life varies depending on ...

Of all the legumes, I cook with chickpeas (garbanzos ... Scrub the skin of the kabocha (if using other winter squash types, peel), then cut it into thick wedges and scrape out the seeds.