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<\/a><\/a>\nThe Japanese tetsukabuto squash is a cross between kabocha and butternut squashes, which makes it a C. moschata and a C. maxima hybrid.<\/p>\n
Next up, winter sweet kabocha squash.<\/a> Winter Squash: Quashing Questions – Tetsukabuto Squash. Read on…. Continue reading <\/a>
\nIts flavor reminded me of sweet pumpkin with nutty overtones; on the dry\/satiny-smooth side of the texture continuum, it’s sufficiently firm to cut into cubes, for example, and it will retain its shape fairly well. Intensely flavorful, it\u2019s another standout of the group.<\/p>\n<\/a>
\nI tinkered with a couple of different preparations for this one. This classic combination was an afterthought (that\u2019s why there\u2019s not all that much of it) but it was delicious with this squash. Essentially, there are four main ingredients: orecchiette pasta, crumbled hot Italian sausage, lacinato kale saut\u00e9ed with garlic in the sausage drippings, and dollops of squash (which should have been cubes), along with a bit of minced fresh sage. A more decadent version adds a splash of chicken broth and heavy cream – another superb afterthought that didn\u2019t make it into this photo but fortunately did make it into my mouth \ud83d\ude09. Garnish with freshly grated nutmeg and Parmigiano Reggiano cheese. I only wish I had made more of it.<\/p>\n
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\n(For those who are just joining us, the saga begins here.<\/a>)<\/em>
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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