Kabocha is a Japanese winter squash. Technically, it is a variety of pumpkin although it doesn’t really resemble most pumpkins we know. The fruit is fairly squat with a pretty, dark green skin ...

This creamy kabocha squash with a punchy ginger-soy dressing makes a case for steaming over roasting any day of the week. This bright green style of mole is made by blending pumpkin seeds into a ...

Ladle into bowls, top each bowl with a pinch of minced green onion (optional), serve, and enjoy! Other winter squash: If you can't find kabocha squash, pumpkin is the closest substitute from North ...

This is a Thai pumpkin custard dessert. A custard mix is made with coconut milk and palm sugar and poured into a kabocha squash. The entire pumpkin is steamed until the custard is set inside.

Scoop out the seeds and pulp from the kabocha, peel, and slice into 1/2 ... VARIATIONS: Any dense, flavorful winter squash could be substituted successfully here. Instead of merely presenting ...

Make a delicious winter squash cake, coconut cream with ... powder 121 gms sugar 80 gms brown sugar 300 gms kabocha puree ( or canned pumpkin puree) 144 gms apple sauce 1. Combine flour, baking ...