If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha. You can identify a kabocha squash by its shape, which is rounded and a little bit squat.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

Remember when butternut squash soup was a feature of every trendy restaurant menu? Fast-forward a few years, and a variety of heirloom winter squash varieties are now available (and ubiquitous) in ...

Kabocha pumpkin (or, kabocha squash) is a delicious and nutritious squash. It is versatile and can be added to a variety of dishes. Research shows that it has several health benefits. Here’s ...

This hearty squash stew is perfect for chilly fall afternoons. Mashed kabocha squash is used as a natural thickener for the stew, no corn starch slurry or flour needed. Stirring in the reserved ...

1. Heat the oven to 400 degrees. Cut the kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut side down on a lightly oiled nonstick baking sheet.

It happens every time I buy one: Someone nearby asks, “What is that?” I respond, “Kabocha squash.” Then the person asks, “How do you cook it?” The short answer is: Just like you would any other winter ...

The harder the skin, the sweeter the flesh, goes the saying regarding winter squash. Case in point: the kabocha variety, whose deep-green-black, take-no-prisoners hide strikes fear in the hearts of ...

Getting your Trinity Audio player ready... Winter squash is such a metaphor for life, isn’t it? Crack through its carapace-like shell and it’s little more than raw, bitter flesh, stringy and ...

In this one-pot recipe, 2018 F&W Best New Chef Clare de Boer layers sweet, nutty kabocha squash with peppery broccoli rabe for a hearty stew that's table-ready in under an hour. Turmeric, cumin, and ...