Kabocha Squash

"This petite green squash with its sweet, smooth, bright
orange interior is a mainstay in Japanese wintertime cuisine.
Small wonder, since it's at its best slowly stewed in broth
and wine on the stovetop, filling the kitchen with its delicate
aroma. Pair it with a flatiron steak and fresh chanterelles
sauteed in butter: amazing! It also offers a delicate, pumpkin-
like flavor stuffed inside gf ravioli. And yes, that telltale bright
orange means it offers plenty of vitamin C and vitamin A
during those dark winter months.
Look for: squash with a smooth, deep green rind
Store in: a cool, dark place, like a pantry
Enjoy: roasted, simmered, baked or steamed"
-PCC Taste Magazine, November 2012