One locally grown kabocha squash, hand picked by personal food shoppers at your local farmers markets. Kabocha squash, a.k.a. Japanese pumpkin, is usually dark green on the outside with yellow-orange flesh. Sweet with an edible rind and a fluffy texture, some say it’s like a cross between a pumpkin and a sweet potato. Why the name “kabocha?” It’s the Japanese word for squash. Delicious roasted or steamed, kabocha squash is also an excellent choice for dipping in batter and frying alongside other veggies, to make homemade tempura.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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Mary Ann C. –
The squash was large, very nicely shaped and packed very well.
T. Stone –
The taste was aboutt the same as locals available cabocha, but the price was 2.5 times. So it is not a practical purchase from A/mazon.