From acorn squash to kabocha, winter squash varieties are some of the most versatile, hearty, and delicious seasonal eats out there. Boasting tons of flavor and endless preparation methods, winter ...

It's that time of year when the produce section of a grocery store has a few new interesting characters pop up. Fall and winter squash are oftentimes unrecognizable and a little otherworldly in shape ...

The leaves are changing and the air has a crisp feel—you might say it’s sweater weather, but we know it as winter squash season. Come fall, we’re stocking up on all the gourds we can find at the ...

The autumn equinox occurred last Friday night meaning we are officially into fall. This season often conjures visions of fields of orange pumpkins for me. Memories of times past. Here in Hawaii, the ...

Three chefs named kabocha squash as their top choice for best-tasting winter squash. It can be substituted in any recipe that calls for winter squash. It is a low-calorie, nutritional powerhouse, ...

Squash can be divided into two major categories — summer and winter squash. Summer squash have thin skins, while winter squash have hard shells. Roasting, puréeing for soup, slicing raw, and searing ...

Varieties like delicata and kabocha are especially popular as they bring depth and balance to dishes without overwhelming other components. This trend of using various kinds of squash reflects not ...

Kabocha squash is available pretty much year-round, but it’s definitely best from now on into winter. Also known as Japanese — or Hokkaido – Pumpkin, Kabocha has as thin but firm skin, either green or ...

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 ...