Some wow you with complex flavors. And some are simply pure comfort. But this vegan stuffed kabocha squash is all three in one. Served in the whole, roasted squash, it is stunning. And its flavors ...

Scoop out the seeds and pulp from the kabocha, peel, and slice into 1/2-inch (12-mm) thick wedges (measured from the back edge) with a sturdy kitchen knife. Blanch for 1 minute in the boiling ...

Soak in salt water about 10 min. Rinse and squeeze out the water. 3. Cut a kabocha squash. Heat a frying pan with vegetable oil over medium heat and add the kabocha. Season with salt and cover ...