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Squash, Blue Kabocha


~3 lbs 4.50 lbs

Boldly Grown Farm (WA)

Kabocha has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato (and maybe a chestnut) combined. 

Because it contains less water than many squash, kabocha responds better to oil, especially when roasted with butter or fried as tempura. The flesh absorbs fat in a way that enriches flavors without turning greasy. So it holds up well on the grill or in the wok, in sweet baked dishes, savory curries, or even when served raw and thinly sliced, then dropped at the last possible moment into a bowl of piping-hot udon.

Being a winter squash, it tends to last the longest when stored in a dark, dry location that is about 50 degrees. About a month or so. When stored in the fridge, it won't last quite as long--closer to two weeks.

Peeled or sliced squash should be tightly covered with seran wrap or in a sealed tupperware container.

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