Kabocha pumpkin (diced)

Kabocha pumpkin is a Japanese winter squash with a dark green skin and dense, sweet, slightly dry flesh similar in flavour to a cross between pumpkin and sweet potato. It is roasted, steamed, or simmered in soups and stews, and its skin is edible once cooked, unlike many other pumpkin varieties. Its sweetness intensifies noticeably with roasting.

Dicing cuts an ingredient into small, even cubes, which pack differently into a cup than slices or larger chopped pieces.

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