nomnompaleo:

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To Cambodians, it’s abóbora. Koreans call it danhobak. In Thailand, it’s fak thong, while Aussies and Kiwis refer to it as Japanese squash. And in Japan, it’s known as kabocha.

Personally, I don’t care what you call this squat, mottled green, winter squash — just make sure you save me some because it’s my favorite kind.

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One of my fave recipes!

 
  1. payanx reblogged this from nomnompaleo
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  4. foodgeekery reblogged this from nomnompaleo and added:
    I love sqaush and I’ve never had this kind. I think a weekend field trip may be in order.
  5. thefabm reblogged this from nomnompaleo and added:
    One of my fave recipes!
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Opaque  by  andbamnan