Kabocha Squash Stars in a Dessert Way Fancier Than Pie

There’s much to love about fall squash, but one of our favorite things is its inherent ability to sway deliciously from savory to sweet territory. Aya Fukai grew up eating kabocha squash as a kid in Japan, and features it in a custard for an addictive autumnal dessert as the pastry chef at Chicago's 16.

“Kabocha squash is usually served as a savory dish in...