Food Articles

The Independent

Braised kabocha pumpkin

November 17, 2012

The beauty of the Japanese kabocha pumpkin is that it has quite a dry, dense texture that doesn't break down with cooking. Thinking they were an exotic rarity, I ordered one especially from my greengrocer the other day, only to see a whole basket of them displayed in the window of my local supermarket as I walked home from collecting it.

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