Goodbye pumpkin! Chefs are raving about kabocha squash. Find out why this nutrient-packed squash is perfect for soups, roasts ...

Kabocha squash, also known as Japanese pumpkin, has a dark green rind and bright orange, sweet flesh that’s perfectly suited for fall dishes like soups, stews, baked goods, and salads.

9. Kabocha Squash Kabocha squash, also known as Japanese pumpkin, has a dark green rind and bright orange, sweet flesh that’s perfectly suited for fall dishes like soups, stews, baked goods ...

It’s also delicious when stuffed, pureed, or used in risotto, and shines when halved and roasted with oil, salt, and pepper. Also known as Japanese pumpkin, kabocha is a winter squash with dull, dark ...

If you can’t find kabocha squash for this tasty soup from the Simply Real Health cookbook, use a butternut squash, pumpkin, or any other variety you prefer, equaling 2 to 3 cups when mashed. Preheat ...

Heat 1 cup vegetable oil and 3 tablespoons annatto seeds in a small saucepan over low heat until almost simmering, then turn ...

Japanese kabocha squash is a winter favorite. Grilled, roasted or steamed ... This recipe uses both of those spices along with two types of cardamom: korarima (Ethiopian cardamom) and green cardamom.

Lentils, mushrooms, spinach, and green beans come together in this veggie-packed soup ... Grab some crusty bread and dig in—it’s ready in no time. Creamy Ginger Kabocha Squash Soup. Photo credit: ...

Swap Option: Other varieties of squash, such as acorn, kabocha or honeynut can be used instead of butternut. Sweet potatoes also work great. Preheat the oven to 350 F. Brush a 9-by-13-inch baking ...

Here are 12 Christmas-inspired salads that bring bright flavors, seasonal ingredients, and a touch of holiday cheer to your ...