In this one-pot recipe, 2018 F&W Best New Chef Clare de Boer layers sweet, nutty kabocha squash with peppery broccoli rabe for a hearty stew that's table-ready in under an hour. Turmeric, cumin, and ...

As winter lingers and temperatures dip, nothing hits the spot like a steaming bowl of soup. But ditch the usual chicken noodle — this season’s must-try is silky, naturally sweet kabocha squash soup.

Spring has sprung, so it’s time to eat winter squash. Even though our typically gray and damp months weren’t nearly as gray and damp as usual this year, the longer days, twittering birds, and emerging ...

This Kabocha Pie recipe is a fun twist on the classic pumpkin pie and features the rich, naturally sweet, and creamy Japanese kabocha squash, which is paired with a blend of warming spices like ...

Roast the squash. Preheat oven to 425°F. Line a baking sheet with parchment paper. Cut the kabocha in half and scoop out seeds and stringy bits. Place each half on prepared pan, cut side down. Roast ...

Kabocha squash Kabocha squash, also called Japanese pumpkin, adds a starchy, nutty depth to seasonal menus. At Momotaro in Chicago, it’s folded into noodle bowls where its richness complements broths ...