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Add Yahoo as a preferred source to see more of our stories on Google. Learn how to make silky smooth Kabocha Soup with a rich, creamy texture and deep natural sweetness. This recipe shows you simple ...

1. Heat the oven to 400 degrees. Cut the kabocha squash in half with a very sharp knife, scrape out the seeds and strings, and place the halves cut side down on a lightly oiled nonstick baking sheet.

This recipe calls for kabocha squash, but you can use any sweet variety in the market, such as butternut, sugar pie or Hubbard. In a deep saucepan, melt the butter over moderate heat. Add the onions ...

What it is: Also commonly known as Japanese pumpkin, kabocha squash average about 2–3 pounds in weight. Kabocha have an edible, dark green rind and sweet, pale orange flesh that tastes sweet and has a ...

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 ...

If gnomes had the power to look like a vegetable, they’d be kabochas. These knobby-looking Japanese pumpkins are one of the fugliest things you’ll find at an Asian supermarket, but they taste like ...

Anna Thomas, a few canvas bags hanging on one arm, wanders the rows of the Ventura farmers market just eight hours before her guests are to sit around the table in the soaring great room of her home ...