Chinese Winter Squash

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A variety of Asian squash that is popular in China and Japan, as well as many other countries. It is typically a larger variety squash that has a waxy dark green speckled skin that contains tiny prickly hairs. The outer skin covers a white firm inner flesh. This vegetable is widely grown to be eaten raw or as a cooked and roasted vegetable. The ends of this squash are commonly hollowed out to be used as a bowl to be filled with chicken soup or other types of soup. Other names for this vegetable include: ash pumpkin, beligo, bi bee, bi dao, Chinese preserving melon, Chinese wax gourd, Chinese winter gourd, dong gwa, dong gua, jit kua, koondoor, kundur, mo-kuey, large fuzzy melon, tallow gourd, tang-kuey, tohgan, tougan, wax gourd, winter gourd, and zucca della cera.

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Chicken Recipes

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Soups

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Recipes

Winter Squash with Apples

This easy, healthy dish is slightly sweet - a great way to get the kids to "eat their vegetables."

Winter Squash Spoon Bread

Pureed butternut squash adds delicious flavor to this fantastic, old-fashioned cornbread favorite.

Winter Squash Soup

This creamy, pureed soup is the perfect starter course for a fall or winter meal.

Easy Sautéed Winter Squash

Cutting the raw squash into small cubes reduces the cooking time while maintaining the rich taste of baked squash.

Squash Scones

The earthy flavor of squash gives these light and flaky scones a distinctive taste that goes so well with a number of savory accompaniments. Enjoy them with coffee or tea as a delicious alternative to sweet scones or serve them with an autumn harvest supper instead of the usual bread, rolls, or biscuits.