If your usual squash of choice is butternut, consider this a PSA for its Japanese cousin, the kabocha. You can identify a kabocha squash by its shape, which is rounded and a little bit squat.

Add Yahoo as a preferred source to see more of our stories on Google. Butternut is nice and delicata is low-maintenance, but we're all about kabocha squash these days. Why? Because the winter gourd is ...

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ...

This hearty squash stew is perfect for chilly fall afternoons. Mashed kabocha squash is used as a natural thickener for the stew, no corn starch slurry or flour needed. Stirring in the reserved ...

Kabocha pumpkin (or, kabocha squash) is a delicious and nutritious squash. It is versatile and can be added to a variety of dishes. Research shows that it has several health benefits. Here’s ...

Move over, butternut! Chefs are raving about kabocha squash. Find out why this nutrient-packed gourd is perfect for soups, roasts and even desserts. With so many varieties available, how do you ...

1. Heat the oven to 400 degrees. Cut the kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut side down on a lightly oiled nonstick baking sheet.

Healthyish Loves It is our weekly column where we tell you about the stuff we can't live without. See our past recommendations here! It feels like everyone I know is squashing anxieties with focaccia ...

It happens every time I buy one: Someone nearby asks, “What is that?” I respond, “Kabocha squash.” Then the person asks, “How do you cook it?” The short answer is: Just like you would any other winter ...

Kabocha squash is lower in calorie density and carbohydrates than sweet potatoes, making it a better choice for calorie reduction and appetite regulation. Sweet potatoes provide nearly double the ...

This time of year, when everyone is either sick or getting sick, I like to make tori nabe, which is essentially the hot pot version of chicken soup. Nabe is the name for stews cooked in the Japanese ...

In this one-pot recipe, 2018 F&W Best New Chef Clare de Boer layers sweet, nutty kabocha squash with peppery broccoli rabe for a hearty stew that's table-ready in under an hour. Turmeric, cumin, and ...