Get to know this winter squash that's flavor packed and highly nutritious. It also adapts to any cooking method you choose, from roasting to stewing. Alpha Smoot Among the vivid array of squashes ...

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.

Warm up this winter with a silky, no-peel kabocha squash soup. Easy, vegan, and packed with flavor — learn the secret to ultra-creamy results in just 40 minutes.

Select an option below to continue reading this premium story. Already a Honolulu Star-Advertiser subscriber? Log in now to continue reading. After that, the dish is quick to make. Some cooks include ...

Halfway through a bright, breeze-driven November morning, in the open kitchen of a high-ceilinged wooden house in Topanga, about five miles inland and up the Santa Monica Mountains from the Pacific ...

Before serving, the kabocha is seasoned with white shoyu, sugar and a dash of mirin, then cooked in a temperature that’s brought up quickly to ensure the green remains. Nowadays, Fukui features the ...

This sweet and savory kabocha pumpkin recipe is marinated in soy sauce and cooked in dashi until tender and seasoned to the core. Kabocha, which literally means "pumpkin" in Japanese is a variety of ...

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 ...

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 ...

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 ...