{"id":7470059258032,"title":"Kabocha Squash (Each)","handle":"kabocha-squash-each","description":"\u003cstrong\u003eDescription\/Taste:\u003c\/strong\u003e\u003cbr\u003eKabocha Squash, often referred to as the \"Japanese pumpkin,\" has a hard, knobbly exterior that can vary in colour from deep green to orange-red. Inside, it presents a vibrant orange hue with a texture reminiscent of a sweet potato, dense and creamy. The flavour of Kabocha is naturally sweet, evoking notes of roasted chestnuts, making it richer in taste compared to other squash varieties.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSeasons\/Availability:\u003c\/strong\u003e\u003cbr\u003eIn the UK, Kabocha Squash is primarily available during the autumn and winter months.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses \u0026amp; Flavour Pairings:\u003c\/strong\u003e\u003cbr\u003eKabocha is highly versatile in culinary applications. It can be roasted, steamed, turned into a purée for soups, or even incorporated into pies and other baked goods. Once cooked, its skin becomes tender and edible. The squash pairs beautifully with warming spices like cinnamon, nutmeg, and ginger, and herbs such as sage and rosemary.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens:\u003c\/strong\u003e\u003cbr\u003eKabocha Squash stands out as a nutritional powerhouse, rich in beta-carotene, iron, vitamin C, and some B vitamins. It also provides a notable amount of fibre, beneficial for digestive health. Kabocha Squash is naturally gluten-free and not commonly associated with allergens.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation and Storage:\u003c\/strong\u003e\u003cbr\u003eTo prepare, give the squash a good rinse, cut it open, and then scoop out the seeds and fibrous core. Depending on your recipe, you can either peel it or leave the skin on. Store whole Kabocha Squash in a cool, dry place, and it can last for several weeks. Once cut, ensure any unused portions are refrigerated.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eIntroduced to Japan from Cambodia in the 16th century, Kabocha Squash quickly became a staple in Japanese cuisine and has since gained popularity worldwide.","published_at":"2024-02-07T17:25:08+00:00","created_at":"2024-02-07T17:25:13+00:00","vendor":"Osolocal2U","type":"Vegetable Squash","tags":["Bulk Update 081020","BULKUPDATE120821","Gee Fresh Produce Review List","GENERIC","update squash","Winter Squashes"],"price":525,"price_min":525,"price_max":525,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":43168987250864,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"SQKABE","requires_shipping":true,"taxable":false,"featured_image":null,"available":true,"name":"Kabocha Squash (Each)","public_title":null,"options":["Default Title"],"price":525,"weight":454,"compare_at_price":null,"inventory_management":null,"barcode":"","requires_selling_plan":false,"selling_plan_allocations":[],"quantity_rule":{"min":1,"max":null,"increment":1}}],"images":["\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash1.jpg?v=1707326713","\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash2.jpg?v=1707326713"],"featured_image":"\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash1.jpg?v=1707326713","options":["Title"],"media":[{"alt":null,"id":26013619519664,"position":1,"preview_image":{"aspect_ratio":1.415,"height":1240,"width":1754,"src":"\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash1.jpg?v=1707326713"},"aspect_ratio":1.415,"height":1240,"media_type":"image","src":"\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash1.jpg?v=1707326713","width":1754},{"alt":null,"id":26013619552432,"position":2,"preview_image":{"aspect_ratio":1.415,"height":1240,"width":1754,"src":"\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash2.jpg?v=1707326713"},"aspect_ratio":1.415,"height":1240,"media_type":"image","src":"\/\/4degreesc.com\/cdn\/shop\/products\/KabochaSquash2.jpg?v=1707326713","width":1754}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cstrong\u003eDescription\/Taste:\u003c\/strong\u003e\u003cbr\u003eKabocha Squash, often referred to as the \"Japanese pumpkin,\" has a hard, knobbly exterior that can vary in colour from deep green to orange-red. Inside, it presents a vibrant orange hue with a texture reminiscent of a sweet potato, dense and creamy. The flavour of Kabocha is naturally sweet, evoking notes of roasted chestnuts, making it richer in taste compared to other squash varieties.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eSeasons\/Availability:\u003c\/strong\u003e\u003cbr\u003eIn the UK, Kabocha Squash is primarily available during the autumn and winter months.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eUses \u0026amp; Flavour Pairings:\u003c\/strong\u003e\u003cbr\u003eKabocha is highly versatile in culinary applications. It can be roasted, steamed, turned into a purée for soups, or even incorporated into pies and other baked goods. Once cooked, its skin becomes tender and edible. The squash pairs beautifully with warming spices like cinnamon, nutmeg, and ginger, and herbs such as sage and rosemary.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNutritional Information \u0026amp; Allergens:\u003c\/strong\u003e\u003cbr\u003eKabocha Squash stands out as a nutritional powerhouse, rich in beta-carotene, iron, vitamin C, and some B vitamins. It also provides a notable amount of fibre, beneficial for digestive health. Kabocha Squash is naturally gluten-free and not commonly associated with allergens.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003ePreparation and Storage:\u003c\/strong\u003e\u003cbr\u003eTo prepare, give the squash a good rinse, cut it open, and then scoop out the seeds and fibrous core. Depending on your recipe, you can either peel it or leave the skin on. Store whole Kabocha Squash in a cool, dry place, and it can last for several weeks. Once cut, ensure any unused portions are refrigerated.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHistory:\u003c\/strong\u003e\u003cbr\u003eIntroduced to Japan from Cambodia in the 16th century, Kabocha Squash quickly became a staple in Japanese cuisine and has since gained popularity worldwide."}