How does Kabocha squash typically compare in texture to Butternut squash when cooked?
Answer
Drier and sweeter
Kabocha squash, which is sometimes referred to as Japanese pumpkin, is a nutritionally dense option that possesses distinct characteristics when compared to butternut squash. While both are rich in vitamins A and C, the texture resulting from cooking Kabocha is notably different. When cooked, Kabocha tends to be drier and exhibits a greater sweetness profile compared to the texture and flavor one typically associates with cooked butternut squash.
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