If you’ve never tried kabocha squash before, it’s a Japanese squash with a sweet flavor. In the store, look for a squash that resembles a giant green pumpkin.
The taste is a cross between a pumpkin and sweet potato, and it has hints of chestnut. It’s a staple in most Japanese restaurants, but you can find it in many parts of the world today.Without further ado, let’s get to the recipe!Making the kabocha squash soup is easier than you think!This bread pairs perfectly with the kabocha squash soup.
To make it, you need a large mixing bowl to make the dough along with a whisk. It would help if you also had a large surface area to knead the dough, such as a table or cutting board.Read more on powerofpositivity.com