Comments on: Butternut and Beyond: A Winter Squash Primer http://nourishnetwork.com/2010/11/29/butternut-and-beyond-a-winter-squash-primer/ Changing the way you eat isn't a revolution, it's an evolution Mon, 25 Jul 2022 23:58:00 +0000 hourly 1 By: Lia Huber http://nourishnetwork.com/2010/11/29/butternut-and-beyond-a-winter-squash-primer/#comment-1164 Tue, 30 Nov 2010 19:42:48 +0000 http://nourishnetwork.com/?p=4431#comment-1164 I love the sound of the Jarrahdale … I’m a big fan of the silky texture. I think the squash up there, though, is too tiny to be a Jarrahdale–it’s just under 2 pounds. But … while the produce guy at the market told me the squash was a Blue Kabocha, and I have found other mentions of Blue Kabocha, I think it’s technically a Stella Blue Hokkaido. Which would make sense, since “Kabocha” tends to be used somewhat generically in America to mean Japanese varieties of squash, and Hokkaido is a Japanese variety.

In any case, it was delicious (I roasted a larger version for the recipe). The meat is flavorful and quite dense.

I’m keeping my eyes peeled for Jarrahdales now though …

]]> By: Lydia http://nourishnetwork.com/2010/11/29/butternut-and-beyond-a-winter-squash-primer/#comment-1163 Tue, 30 Nov 2010 16:28:55 +0000 http://nourishnetwork.com/?p=4431#comment-1163 The gray-blue colored squash in the picture above is not actually a kabocha squash but called Jarrahdale variety, one of the most flavorful and sweet squashes out there, with a wonderfully silky texture.

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