My food/fitness/nutrition/health blog; to hoard recipes, share ideas, post articles, ramble about science and talk about eating. I'm 80/20 primal, about 1 year out from a second ACL reconstruction. Working to be better, stronger, faster, healthier.
I love sqaush and I’ve never had this kind. I think a weekend field trip may be in order.
To Cambodians, it’s abóbora. Koreans call it danhobak. In Thailand, it’s fak thong, while Aussies and Kiwis refer to it as Japanese squash. And in Japan, it’s known as kabocha.
Personally, I don’t care what you call this squat, mottled green, winter squash — just make sure you save me some because it’s my favorite kind.