Kobocha and Kuri Squash

 Storage Tips

• These squashes do not have a long storage life, so we recommend eating them within a couple weeks. Store in cool, dry, dark space in your house, away from ripening fruit.

Culinary Tips

• To propare, cut off top and bottom of squash with sharp knife, being careful not to apply too much pressure so you don’t cut yourself. Cut in half to to bottom, scoop out seeds, and either roast whole after slathering in oil, or cut squash into slices to roast faster. Skin can be eated.

Roasted Kabocha Squash