You’ll be seeing this squash, also called Japanese pumpkin, on menus all over, and no wonder: It’s sweeter than butternut and has a fluffy texture. Plus, it’s packed with iron, beta-carotene, and vitamin C. It makes a great substitute for mashed potatoes, or savor the squash roasted, stewed, and pureed in these delicious chef creations.
Blend It Into Creamy Soup
Roast halved and seeded squash at 350°, flesh side down, until soft, about 30 minutes, and let cool for 10 minutes. In a pot over medium heat, add 1 tablespoon canola oil and sauté ½ chopped onion, 1½ teaspoons minced garlic, ½ stalk chopped celery, and ½ teaspoon each dried thyme, turmeric, and curry powder for 3 to 4 minutes. Add the flesh of the squash to the pot, along…
