A Note From Jill Fergus
Kabocha (also known as Japanese pumpkin) is, hands down, my favorite winter squash. It has a very rich, sweet flavor, much sweeter than pumpkin, with a chestnut-like texture similar to a sweet potato. Because it is so flavorful, Kabocha is delicious simply roasted, blended into soups, stews and porridges, it is also wonderful in vegetable tempura and is occasionally used in desserts. This squash is rich in beta carotene and contains iron, vitamin C, potassium, making this a wonderful source of nutrition and a winter squash your family is sure to love!
New York, NY