Red kuri squash, also called orange Hokkaido squash or pumpkin, are a thin-skinned variety with a bright orange exterior and a teardrop shape. The flesh is mildly sweet and has a chestnut-like ...

The pureed flesh also makes a nice addition to pies. Red Kuri Squash There’s no mistaking this teardrop-shaped, bright ...

Sweet dumpling: A Japanese variety that has sweet, pale yellow flesh, which has what Green terms as a texture similar to a potato. Red kuri: Another Japanese variety, these squash look a lot like ...

Return the squash to the oven for a further 15–20 minutes until softened and caramelised, To make the sauce, peel away and discard the tomato skins, then finely chop the flesh with the red peppers.

Cooking transforms its firm flesh into tender, spaghetti-like strands, making it an excellent pasta substitute. The squash is low in calories and carbohydrates, making it a good option for weight ...

Consider trying out winter squash. Compared to their summertime cousins, winter squashes have a denser texture and flavor with firm flesh that holds up well in hearty soups, stews, casseroles ...

Buttercup, Hubbard, Kabocha, Red Kuri, Turban: These types may be stored up ... It should be done when you can easily pierce the flesh with a fork. Scoop out flesh and enjoy. Winter squash has a much ...