check out all of my kabocha adventures below! In case you didn’t already know, I eat it by the POUND!
Kabocha= unexplainable taste and texture. Although, if I had to relate it to any foods, I would say it was a cross between and sweet potato and pumpkin squash. (Kabocha is often called a Japanese Pumpkin. It is much sweeter than butternut squash. It also has a much fluffier texture
In my blog posts listed here, I describe my baking/roasting/cooking techniques as well as different seasonings and dipping sauces. I do not, however, use Kabocha IN recipes. Why you ask?? After I cook it, I EAT it. It is absolutely amazing on it’s own and any thing else would take away from it!
Well, probably not. But I just can’t incorporate it into any frecipes, not that I havent thought about it, but because it is so freaking fantastic on its own. Kabocha, can of course, be used in most recipes you would use any winter squash.
For the love of squash
A hunk of a whole-roasted-kabocha-squash
