Also known as Japanese pumpkins, kabocha squash is considered to be one of the sweetest in the squash/pumpkin family with a texture similar to a sweet potato. It comes in dark green or a striking orange/red with the red being the sweeter of the two. When cooked, the rind is soft enough to eat (which is nice since they’re not always fun to peel) and contains lots of vitamins and minerals.
KABOCHA SQUASH PUREE WITH BALSAMIC AND SAGE
Browned butter and sage combine perfectly with the kabocha squash in this scrumptious side dish.
KABOCHA SQUASH SOUP
Gingery soup with a coconut milk drizzle on top.
ROASTED KABOCHA AND VEGETABLE DUMPLINGS
Ginger, parsnips and mushrooms blend beautifully with kabocha in these dumplings that can be made with a homemade dumpling dough or with wonton wrappers if you’re short on time.
ROASTED KABOCHA SQUASH WITH MAPLE SYRUP AND GINGER
My family loves this recipe and I love that it can be made ahead and served at room temperature. Perfect for a make-ahead Thanksgiving side dish.
SQUASH STUFFED WITH QUINOA AND WILD MUSHROOMS
Roasted squash topped with quinoa and mushrooms and drizzled with a creamy maple-thyme sauce.