Get to know this winter squash that's flavor packed and highly nutritious. It also adapts to any cooking method you choose, from roasting to stewing. Alpha Smoot Among the vivid array of squashes ...

A new weekly series on what to do with your farmers' market impulse buys and CSA box surprises. Kabocha (pronounced kah-BOH-cha) squash is a hard-skinned winter squash, sometimes called “Japanese ...

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When grocery prices climb, finding ways to make hearty meals without spending much becomes a real win. Soups are one of the ...

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 ...

It’s all in the name for this fall squash: because of its tender skin and flesh, people compare it to zucchini and yellow squash. The flavor, however, is reminiscent of butternut squash or sweet ...

Got a fridge full of leftovers but not sure what to do with them? Turning them into hearty soups is one of the easiest and ...

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, ...

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 ...