Tag Archives: volume1617

Sweet & Spicy Roasted Kabocha Squash

Sweet & Spicy Kabocha

Recipe provided by Genius Kitchen Ingredients: 1⁄2 small kabocha squash 3 tablespoons light brown sugar (plus more for sprinkling) 1⁄4 teaspoon cayenne (or hot chili powder) 1⁄2 teaspoon cumin 1⁄4 teaspoon cinnamon 1⁄4 teaspoon nutmeg 1⁄4 teaspoon salt 1 1⁄2 teaspoons soy sauce 1 tablespoon sesame oil Directions: 1.     Preheat the oven to 400°F Line […]

Caribbean Crunch Squash

Caribbean Crunch Squash

Ingredients: 1 buttercup squash (2 to 2 1/2 lb) 2 tablespoons butter or margarine, melted 2 tablespoons peach or apricot preserves 2 tablespoons graham cracker crumbs 2 tablespoons shredded coconut 1/4 teaspoon ground ginger 1/8 teaspoon ground allspice 1/8 teaspoon pepper Directions: 1.  Heat oven to 350 degrees F. Cut squash into quarters; remove seeds […]

Sweet Mama Kabocha Squash


Kabocha is hard on the outside with knobbly-looking skin. It is shaped like a squat pumpkin and has a dull-finished, deep-green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to buttercup squash, but without the characteristic protruding “cup” on the blossom end.  An average […]



Believed to have originated in India or Burma, eggplant became popular in many Arab countries and Northern Africa around 900 A.D.  When it was first introduced in Europe around the 15th century, it was cultivated only as an ornamental curiosity, because it was believed to be poisonous.  Eggplant reached the United States in the 17th […]

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