kabocha squash

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My new fav food blog, the beautiful and inspiring JustBento introduces us to kabocha squash.

I’ve been trying to expand my winter squash repertoire, and came across this recipe for a Japanese-style squash. It looks pretty flexible, so I think really any variety of winter squash would do. I’m going to try it with the beautiful Red Kuri Squash I bought at the farmer’s market today.

It looks so much like a pumpkin that that’s what my husband thought it was, until I told him.

This entry was posted in Seasonal, Side dishes and tagged , , , by cathy. Bookmark the permalink.

About cathy

Cathy Thomason, MAOM, Dipl.Ac., Dipl. CH, is a graduate of the master’s degree program of the New England School of Acupuncture. She is certified in both acupuncture and Chinese herbal medicine by the National Certification Commission for Acupuncture and Oriental Medicine (signified with Dipl.Ac. and Dipl.C.H.). Cathy has completed advanced herbal training with Dr. Tao Xie, and studied advanced needle technique with Dr. Cheng Xiao Ming. She became interested in studying acupuncture while living in South Korea, where acupuncture enjoys equal status with Western medicine.

5,105 thoughts on “kabocha squash”

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