Common Types of Squash
This pumpkin-shaped Japanese squash (typically 2 to 3 pounds) is fairly new to the U.S. market but has caught on quickly due
to its subtle, honeyed sweetness and smooth, almost fiberless texture. The jade green exterior has light green stripes, and
the meat is a pale orange. Drier and denser than most squashes, the kabocha can be baked or steamed, like acorn squash, or
pureed to give soups a buttery richness.
Great for: Soups.
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