Kabocha squash is the new pumpkin alternative. Actually, it’s known as Japanese pumpkin. You may have already tried it dipped in tempura batter while dining at a Japanese restaurant. This versatile and nutrient-dense winter squash is perfect for stuffing, roasting, pureeing, and more.

While in-season (fall and winter), they are often found at farmer’s markets (come visit our stall!) or health food and Asian markets. Although it looks like a green pumpkin, its reddish-yellow flesh has a sweet taste and velvety texture, similar to a sweet potato.

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