The flavor isn't a lot different
from other winter squash, so you'll like it if you like butternut!
Not exact matches
Amaranth (Chinese Spinach) Artichokes Asparagus Asparagus Pea Beans Beets Bitter Melons and Wax Gourds Broccoli Brussels Sprouts Burdock (Gobo) Cabbage Carrots Cauliflower Chinese (Napa) Cabbage Citron Melon (For candied citron, pies, etc.) Cantaloupes and Melons Cardoon Celery Chervil Chicory Chives Collards Corn and Ornamental Corn Cover Crops Cowpeas Cucumbers Eggplant Endive Fava Beans Finocchio Garland Chrysanthemum Gourds and Decorative
Squash Jicama (Mexican Yam) Kale Kohlrabi Leeks Lettuce and Mesclun Loofah (Luffa) Sponges Malabar Spinach Mache (Corn Salad) Micro Greens (Baby Greens) Minutina (Buckshorn Plaintain) Mustard and
Other Greens Oats (Hulless Oats for cereal) Okra Onions / Scallions Orach (Mountain Spinach) Ornamental Corn and Grain Pak Choi / Bak Choi Parsley Peas: Early Spring Peanuts Peppers Super Hot Peppers Popcorn Pumpkins Quinoa (Cereal, Superfood) Radicchio Radish Ramps (Wild Leeks) Rhubarb Rice (Can be grown in garden soil) Rutabaga Salsify (Oyster Plant) Saltwort Scorzonea Shallots (
From Seed) Sorghum Soybeans Spinach
Squash Summer Type and Zucchini
Squash Winter Type
Squash Japanese Kabocha Type
Squash (Fall and
Winter Decorations) Strawberry Sugar Beets Swiss Chard Tomatoes Turnip Watermelon
1 bunch kale — stems removed, leaves chopped into bite size pieces 1/2 medium kabocha
squash or
other winter squash — roughly chopped, skin removed 1 tablespoon coconut oil 1 large onion — finely chopped 1 tablespoon curry powder (I used homemade curry
from this amazing book) sea salt 1 1/2 cup warm good quality vegetable broth 1 cup unsweetened canned coconut milk, plus more if needed 1/2 lime — juice Parmesan or sheep / goat milk feta — to taste, optional freshly ground black pepper 1 - 2 tablespoon finely chopped parsley
Researchers find BCX — red pigment abundant in sweet red peppers, paprika,
winter and butternut
squash, oranges, and tangerines, among
other foods — appears to counteract nicotine's ability to accelerate the growth of lung tumors.Photo credit: IngimageXiang - Dong Wang, a cancer researcher at Tufts University, has spent a long time trying to figure out why carotenoids, the main pigments providing colors that range
from yellow and pink to deep orange and red in most fruits and vegetables, seem to keep chronic diseases at bay.