As soon as the nights get colder and the leaves start turning lightly yellow, orange, and red around the edges, we go into full-blown pumpkin mode. Pumpkin bread, pumpkin decor, and yeah, pumpkin coffee.
But when cooking, it’s best to look past those carving pumpkins you find at the store. They tend to be watery, stringy, and flavorless. Instead, we opt for kabocha squash
Also known as Japanese pumpkin, kabocha squash has a creamy, dense texture, a sweet and complex flavor, and is easy to find these days at grocery stores and farmer’s markets alike. Even better? They’re smaller than a carving pumpkin, which means they’re easier to butcher.
Whether you’re craving soup, pasta, or stir-fry with an autumn kick, these kabocha squash recipes deliver big on flavor.
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