But this vegan stuffed kabocha squash is all three in one. Served in the whole, roasted squash, it is stunning. And its ...

We're here to help. Get a sharp knife ready. To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds ...

Roasted butternut squash is our most searched recipe in the wintertime, and it's no surprise why—it's foolproof to make, can ...

Scoop out the seeds and pulp from the kabocha ... flavorful winter squash could be substituted successfully here. Instead of merely presenting various recipes from traditional kitchens, Preserving ...

You can find kabocha squash in the fall and winter months. Why you'll love this recipe Easy to make: just mash the kabocha ...

This healthy version packs spicy flavor, thanks to jalapeño. The squash and cabbage greens are bright and seasonal, but you can add whatever veggies you like.

You can thank chef Travis Lett for this recipe, which you'll also find in Gjelina: Cooking from Venice, California. Japanese kabocha squash is a winter favorite. Grilled, roasted or steamed, its sweet ...

10 ounces kabocha squash, seeded; half cut into two equal wedges for roasting; half peeled and cut into chunks to purée 3 tablespoons heavy cream 1 tablespoon brown sugar Kosher salt and black pepper ...