Tetsukabuto squash

Months in season

September - April

Types we grow

Tetsukabuto (a cross between butternut and kabocha)

How to store

Best kept at around 50 degrees in a dark place, such as a cool dark shelf, root cellar or a pantry.

Recipes

Greek inspired stuffed tetsukabuto squash

Roasted kabocha squash

Tetsukabuto winter squash delight

Kabocha squash roasted with thyme & garlic

Sesame kabocha squash soup

Kabocha pumpkin pie

Creamy kabocha squash pasta

Curried roasted winter squash soup

Gingery roasted winter squash soup

Creamy kabocha squash mashed potatoes

Vegan thai kabocha squash curry

Kabocha squash ravioli

Stuffed tetsukabuto squash with comte, mushrooms, and greens

Kabocha squash gnocchi

Tetsukabuto squash snack cake

Kabocha squash lentil curry

Tetsukabuto squash pie

Butternut squash stuffed shells with cream sauce

Vegan kabocha squash muffins

Kabocha squash carmaelized onion spread

Vegan coconut curry winter squash soup with thai spices