Sweet, tender kabocha squash is perfect for adding seasonal flair to a wide range of delicious autumn dishes. Try it in a ...

Today, I’m making a savory and sweet Kabocha curry that’s easy to prepare and comforting. This dish can be made vegan by substituting coconut milk for chicken stock. Serve over rice for a delicious, ...

Roast the squash. Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut the kabocha in half and scoop out seeds and stringy bits. Place each half on prepared pan, cut side down. Roast ...

Kabocha squash is available pretty much year-round, but it’s definitely best from now on into winter. Also known as Japanese — or Hokkaido – Pumpkin, Kabocha has as thin but firm skin, either green or ...