Kabocha Squash
Similar to the Buttercup, this Japanese variety (kabocha is the generic term for squash in Japanese) has dense flesh and a hard skin, which softens when cooked. The deep yellow flesh is a bit flaky but very sweet. Bake it or roast with lots of butter or oil.
In Season
January,
February,
August,
September,
October,
November,
December
Available From
Market Days
Recipes with Kabocha Squash
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Winter Squash CurryKana Azhari, Healing Kitchen |
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Roasted Kabocha Squash and Arugula Salad with Toasted WalnutsJill Klein, Parties That Cook! |
About CUESA
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