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<\/a>\nNot merely an alternate color scheme, the orange kabocha squash is actually a red kuri\/kabocha hybrid. This one was about six inches in diameter, conforming to the rubric of petite proportions I settled upon at the outset of this project. Japanese pumpkins are often described as tasting like a cross between pumpkin and sweet potato; this was no exception.<\/p>\n
Next up, sweet dumpling squash.<\/a> Winter Squash: Quashing Questions – Orange Kabocha Squash. Read on…. Continue reading <\/a>
\nSince I simmered the other kabocha, I decided to give this one a straightforward oven roast treatment. Certainly tasty as you\u2019d expect and falling along the dry\/satiny-smooth side of the texture continuum, it did not disappoint. I suppose I should have done more with it, but my kitchen has essentially transmogrified into a culinary cucurbita laboratory of late and I wanted a baseline experiment. (Perhaps there’s a reason why chef’s whites look a little like a lab coat. \ud83d\ude09)<\/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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