What. Is. This.
Oh! It's a kabocha squash.
You needn't be alarmed by it's funky exterior.
Grab a sharp knife and get hackin'.
And actually, why don't you just let Uncle Tony show you how it's done?
Or, if you're kitchen utensil averse, just shove the whole thing into the oven.
OK. Now you're ready to decide exactly HOW to chow down.
Roast it with a balsamic glaze.
Force the once relevant bread bowl to run for its life.
Whip up a damn risotto.
Puree it, why don't you?
It's time to get down with this bad boy squash.
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