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. A Flavorful Favorite Kabocha...Read More

Peeling and cutting thick, tough-skinned winter squashes can be challenging, even for a chef! Here are some tips: To remove the stem, use the back of the knife or cleaver closest to the handle, or use a mallet to knock it loose. When cutting the squash, see if the skin is really slick. If it...Read More

INGREDIENTS: 6 cups butternut squash (or other winter squash of your choice), cubed 1 tablespoon coconut oil 2 shallots, diced 1 tablespoon minced garlic Sea salt and black pepper, to taste 1 tablespoon curry powder 1/4 teaspoon ground cinnamon 1 14-ounce can light coconut milk 2 cups vegetable broth 3 tablespoons maple syrup (or coconut...Read More

It wouldn’t be fall without the arrival of winter squash! And there are so many wonderful varieties grown on the Central Coast to enjoy. Tips for selecting winter squash: When choosing your squash, look for those that feel heavy for their size and rock hard. Look for squash with deep, lively color with a matte...Read More

INGREDIENTS: 1 winter squash 1 tablespoon olive oil 4 sage leaves Salt and pepper to taste METHOD: Preheat the oven to 425°F. Line a sturdy baking dish with foil (this will make cleanup much easier). Split the squash in half and remove the seeds and fibrous threads. Using an atomizer if you have one, coat...Read More