Some wow you with complex flavors. And some are simply pure comfort. But this vegan stuffed kabocha squash is all three in one. Served in the whole, roasted squash, it is stunning. And its flavors ...

Pumpkin is a secret weapon in many African cuisines, particularly in vegan soups. Its versatility and high nutritional ...

Scoop out the seeds and pulp from the kabocha, peel, and slice into 1/2 ... VARIATIONS: Any dense, flavorful winter squash could be substituted successfully here. Instead of merely presenting ...

Butternut, Cheese Pumpkin: These types can be stored for 2 to 3 months. Buttercup, Hubbard, Kabocha, Red Kuri, Turban: These types may be stored up to 6 months. Watch these short videos to learn some ...

(This is called "jabara-giri.") Cut into bite-size pieces. Soak in salt water about 10 min. Rinse and squeeze out the water. 3. Cut a kabocha squash. Heat a frying pan with vegetable oil over ...

If you can't find kabocha, use another type of winter squash, but you might need to peel it, if the rind is tough. Preheat the oven to 200°C (390°F). Scrub the skin of the kabocha (if using ...