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A stunning Japanese cross between a Kabocha squash and a Butternut squash.
Color:
dark green to black
Flesh:
dark yellow-orange, dense, thick, and firm
Flavor:
sweet with notes of nutty and brown butter flavors
Usage:
cooked in gratins, soups, pies, purees, soufflés, sautéed, ratatouille, and jams. Highly versatile
Storage:
over 8 months