Kabocha Squash- Green
$4.00per item
This Japanese winter squash is a revelation - incredibly sweet with a dense, almost fudgy texture and rich, chestnut-like flavor. If you think butternut is sweet, kabocha will blow your mind. The deep orange flesh is drier and less watery than other squashes, giving it an almost creamy, potato-like consistency when cooked.
The dark green skin is completely edible once cooked and adds beautiful color to dishes. One medium kabocha yields generous portions - a little goes a long way because it's so satisfyingly rich and filling.
How to use: Roast wedges skin-on with olive oil and sea salt until caramelized - the natural sugars create incredible browning. Perfect for curry, soup, or purée into the silkiest squash soup you've ever tasted. Cube and roast for salads, mash for a naturally sweet side dish, or stuff and bake whole. The dense flesh holds its shape beautifully in stir-fries and braises. Try it tempura-style - Japanese restaurants use it for a reason.
Prep tip: Microwave whole for 3-4 minutes to soften the skin before cutting. Store whole in a cool, dry place for 2-3 months.
The dark green skin is completely edible once cooked and adds beautiful color to dishes. One medium kabocha yields generous portions - a little goes a long way because it's so satisfyingly rich and filling.
How to use: Roast wedges skin-on with olive oil and sea salt until caramelized - the natural sugars create incredible browning. Perfect for curry, soup, or purée into the silkiest squash soup you've ever tasted. Cube and roast for salads, mash for a naturally sweet side dish, or stuff and bake whole. The dense flesh holds its shape beautifully in stir-fries and braises. Try it tempura-style - Japanese restaurants use it for a reason.
Prep tip: Microwave whole for 3-4 minutes to soften the skin before cutting. Store whole in a cool, dry place for 2-3 months.
