Also known as kabocha, this Japanese variety of squash resembles the Turban squash but is more petite. It has a dark-green skin with lighter green or white stripes. The bright-orange flesh is fluffier than other varieties, with a texture and taste almost like cooked chestnuts. Kabocha is popular eaten as tempura, or braised.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).