Sometimes called the Japanese pumpkin, the kabocha is more squat than a sugar pumpkin, usually either dark green or a bright orangey-red on the exterior, and has a vibrant, yellow-orange flesh. It is ...

Get to know this winter squash that's flavor packed and highly nutritious. It also adapts to any cooking method you choose, from roasting to stewing.

It's that time of year when the produce section of a grocery store has a few new interesting characters pop up. Fall and winter squash are oftentimes unrecognizable and a little otherworldly in ...

Experts break down the most popular types of winter squash, like butternut, kabocha, and acorn. We also offer pictures of the squash types and ideas for cooking.

Like other winter varieties, kabocha squash is rich in antioxidants and nutrients, including vitamin C and provitamin A . Its flavor has been described as a cross between a pumpkin and a potato.

Kabocha squash (Cucurbita maxima) is a type of winter squash. It is a fruit that grows in bushes but is eaten as a vegetable. It can be round or oblate and weighs from 1.5 to 5.3 pounds.

Note: Adapted from Craig Strong, chef de cuisine, the Langham, Huntington Hotel & Spa. This recipe requires the use of a candy thermometer (or a thermometer reaching 265 degrees). 1. Heat a 4 ...

The first time I tried kabocha was in a fancy tempura restaurant in Kyoto. It was one of those rare food epiphanies that come along once every few years: the perfect unity of sweet (kabocha is ...

Reduce the heat to maintain a gentle simmer and cook, loosely covered, until the squash is tender, about 20 minutes. 3 Puree the soup in a blender, or using an immersion blender, and pass through ...