Kabocha squash is often called Japanese pumpkin, and it’s beloved for its naturally sweet flavor. Look past its knobby skin to see the gorgeous golden flesh that cooks to a delicate consistency. (The raw flesh is firm and hard, so please be careful when cutting and peeling it.) Our cold winter days are warmed by this kabocha and chicken stew, and the added scent of curry brings comfort to the house. Add a loaf of your favorite crusty bread, and you’ll have a complete meal that warms the stomach, the soul, and the house all at the same time.
If you can’t find this cute, squat-looking green squash, you can replace it with butternut squash.
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