It’s just delicious. It’s also really easy to make, and adapts well to use most any sturdy vegetables, which is good because rarely a month goes by when I don’t make it at least once.
We would all clamber into the farmer’s wagon and roll out through the orange, glistening fields to harvest jack-o’-lanterns and pie pumpkins for the fall holidays.
Of all the winter squash, the one I most appreciate is the kabocha. These recipes feature kabocha in the Asian cuisines that gave them form: Korean and Japanese.