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.

I cannot stop craving rich, cold-weather foods. It’s hard to believe that two months ago I couldn’t get enough corn and tomatoes and now my mind is on comforting foods suitable for chilly evenings and ...

Add Yahoo as a preferred source to see more of our stories on Google. Get to know this winter squash that's flavor packed and highly nutritious. It also adapts to any cooking method you choose, from ...

If you’re looking for a healthy, vegetarian meal to start the year off right, you can’t go wrong with this soy-braised squash with seaweed butter from the Institute of Culinary Education. It’s normal ...

Kabocha squash bread gets a cozy upgrade in this spiced loaf cake, flavored with cinnamon, ground ginger, and a touch of ...

The first time I tried kabocha was in a fancy tempura restaurant in Kyoto. It was one of those rare food epiphanies that come along once every few years: the perfect unity of sweet (kabocha is ...

Fill a medium-sized, heavy pot three-quarters full of water, throw in the salt, and bring to a boil over high heat. Scoop out the seeds and pulp from the kabocha, peel, and slice into 1/2-inch (12-mm) ...

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 ...

Maricel Presilla, chef and owner of Cucharamama and Zafra in Hoboken, New Jersey, has been cooking with pisco, the South American aged grape brandy. "It's wonderfully aromatic, slightly grape-tasting ...