Kabocha Squash

Storage: Store in a dark, cool, dry place for one to two months for cut in the fridge for three days.

Preparation: Microwave kabocha for two minutes to soften, then remove stem and cut in half. Remove seeds and then cut into wedges or cubes. Skin can be removed before or after cooking but is edible.

Taste: Sweet, earthy, a cross between a pumpkin and a sweet potato.

Nutritional Benefits: Kabocha squash is a good source of vitamin A, C, and magnesium. These nutrients boost the immune system and promote heart health.   

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