Very sweet flesh and quite floury; the skin is edible, and the taste is a cross between sweet potato and chestnut. A favourite in Asian cooking (it’s a Japanese squash). Thais use it for dessert recipes and coconutty curries.
The firm, smooth, sweet flesh is so tasty it needs very little fuss in preparation—roasting, or slicing and baking it with a bit of butter or oil and salt are all this delicious squash needs. Makes great tempura. It pairs nicely with ginger and sesame as well.
5% handling fee to be added to cover labour cost for preparing your order.