The squash in this recipe is a winter variety called kabocha, also known as Japanese pumpkin. It's become widely available, and recognizable with its dark green, bumpy exterior, a slightly squat round ...

Kabocha squash is available pretty much year-round, but it’s definitely best from now on into winter. Also known as Japanese — or Hokkaido – Pumpkin, Kabocha has as thin but firm skin, either green or ...

Every fall, while my neighbors carve toothy grins into giant orange pumpkins, I stock up on kabocha squash. For me, few things evoke more autumnal spirit. It's not for carving purposes that I hoard ...

Add Yahoo as a preferred source to see more of our stories on Google. Squash is typically divided into two categories: summer and winter squash. Summer squash has thin, edible skin with soft seeds, ...

What it is: Also commonly known as Japanese pumpkin, kabocha squash average about 2–3 pounds in weight. Kabocha have an edible, dark green rind and sweet, pale orange flesh that tastes sweet and has a ...

The autumn equinox occurred last Friday night meaning we are officially into fall. This season often conjures visions of fields of orange pumpkins for me. Memories of times past. Here in Hawaii, the ...

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When I was growing up, my experiences with winter squash were limited to two things: Carving a pumpkin for Halloween, and my mother's sugary acorn squash side dish. My mother would halve the squash, ...

There's a lot to love about squash. The mild, malleable, flavorful vegetable can be endlessly reinvented into dozens of different dishes. And there are so many varieties! From thick-skinned ...

It can feel like we're living in surround-sound pumpkin by the end of October, a world that is awash in pumpkin hues, pumpkin tastes, pumpkin-shaped goodies, and pumpkin-themed events. Stream Los ...