The kabocha squash, often called the “Japanese pumpkin,” is a winter squash known for its delicious flavor, rich texture, and culinary versatility. This humble squash stands out not only for its delightful taste but also for its efficiency—both the tender skin and the seeds are edible, minimizing waste and maximizing flavor. Kabocha squash is celebrated...Read More

INGREDIENTS: 1 small kabocha squash, thoroughly washed 2 small sweet potatoes, peeled and cut into chunks 1 onion, roughly chopped 2 cloves garlic, roughly chopped 1 stalk lemongrass 1 1-inch piece of ginger, roughly chopped Zest of one lime 2 cans coconut milk Pinch of salt Dash of brown sugar Squeeze of lime METHOD: Preheat...Read More