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It’s the ultimate fall squash.
If you haven’t heard of kabocha, now’s the time to get to know the tasty Japanese squash. It has a fluffy texture similar to chestnut and a sweet flavor that tastes like sweet potato mixed with pumpkin. Plus, it’s packed with beta carotene, iron and vitamin C. Here, nine excellent ways to cook with kabocha squash this season.
These delicious gnocchi have a subtly sweet squash flavor with hints of sage.
This velvety, spiced squash soup has layers of flavor, thanks to red chiles, tangy lemon juice and apple cider vinegar.
Bitter greens are the perfect foil for the sweet, caramelized kabocha squash in this hearty, festive salad.
Simple, light and satisfying, tender kabocha squash is a perfect vegetable to finish off a classic congee rice and ginger porridge.
Sweet roasted winter squash makes a fantastic base for a healthy dip. Adding curry, fresh jalapeno and lime juice gives it a fun Indian spin.
Cookbook author Melissa Clark likes giving slices of roasted winter squash a little wake-up, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It's a simple idea, but the combination of flavors highlights the squash in the best possible way.
Chef Richard Betts became an expert at frying squash and sage leaves when he lived in Tuscany 20 years ago, using a batter with just two ingredients: flour and club soda.
For a hearty, vegetarian main-course, chef Kevin Kathman stuffs maple-glazed roasted kabocha squash with both oyster and shiitake mushrooms.
F&W's Kay Chun tops sweet roasted winter squash with crispy pan-fried bulgur seasoned with coriander seeds.