Kabocha squash, also known as Japanese pumpkin, is my favorite winter squash. Ever since they became readily available in local supermarkets I have been enjoying them.

But as much as I love them, it took my family a minute to jump on the kabocha bandwagon.

One Thanksgiving, about five or six years ago, I decided to add a kabocha squash recipe to my dinner. Every year I used to cook Thanksgiving dinner for my family and extended family. This is usually very traditional fare, featuring turkey, dressing, macaroni and cheese, collard greens, green salad, maybe a Jell-O mold fixed by my mother, and rolls. My sister would always make the candied yams and sweet potato pie, and bring them over.

Interested in bringing slightly healthier fare to my Thanksgiving table, I wanted another option to balance the buttery sugary overload of the candied yams.

 

To find out my family’s reaction to my kabocha squash recipe, and to get the recipe for Roasted Kabocha Squash Soup with Kale please click here.

This soup would be a stand out on your holiday table, or just may become a staple on your dinner table.