Tetsukabuto squash has a dense, low-moisture flesh that holds its firmness when cooked, offering a pleasantly starchy texture. While it's not as sweet as varieties like butternut squash, roasting it brings out deeper, earthy flavors with hints of hazelnut and browned butter. This squash makes a great side dish when sliced and roasted, pairing nicely with other winter vegetables and meats.
Great source of Vitamin A, Vitamin C, Potassium, and Fiber