I’ve never paid much attention to Kabocha.
But since I started the plant-based diet, it quickly became one of my favorite things, especially this time of the year!
Luckily, it has become much easier to find Kabocha in the U.S. the past few years.
Love it’s taste, texture, color, well, everything!
I scraped the “meat” off the skin for this risotto, only because I wanted to keep the color bright orange.
But I usually eat the skin (I actually ate these skin pieces too. Why not? They are too good not to be enjoyed).
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