Halve the kabocha squash de-seed (reserving seeds to make squash soup stock), but into 1″ thick half moons season with olive oil salt and pepper and sear in medium heated pan until tender. Sauté the ...

Butternut is nice and delicata is low-maintenance, but we’re all about kabocha squash these days. Why? Because the winter gourd is beyond creamy, super sweet and you don’t have to peel it. Sure, it’s ...

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1 small kabocha squash (about 3 pounds), peeled, seeded, and cut into 3/4-inch chunks 2 tablespoons fish sauce 1-inch knob of ginger, peeled and lightly smashed 1 1/2 tablespoons curry powder Kosher ...

Feel free to use canned garbanzo beans if you don’t have time to soak and cook dried garbanzos. The splash of good vinegar is key for eliciting bright, full flavor from this slow-simmered stew of ...

If you’ve already overdone it on pumpkin and butternut squash feels so last year, it’s time to try a new fall fruit. Kabocha, sometimes called a Japanese pumpkin, is a delicious alternative to other ...

I cannot stop craving rich, cold-weather foods. It’s hard to believe that two months ago I couldn’t get enough corn and tomatoes and now my mind is on comforting foods suitable for chilly evenings and ...

1. Pour the lukewarm milk into a bowl and rain the yeast over it. Stir and set it aside to activate for 5 minutes. 2. In an electric mixer fitted with the dough hook attachment, combine the yeast ...

Note: This is a flavorful batter that benefits from the nutty flavor of the buckwheat. The cornstarch adds a little crispiness, but you can make it without it too. This batter works for both ...

Preheat oven to 425°F. Wash squash well, cut in half and remove seeds. Chop into bite-sized pieces (leaving skin on) and toss in large bowl with leeks. Add vinegar, oil and salt. Spread onto cookie ...