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Tetsukabuto squash is best suited for cooked applications such as roasting, baking, and boiling. It is commonly used in long, slow simmering curries, soups, casseroles, and stews, but it is also quite versatile and can be sliced thinly and quickly fried in Japanese tempuras or pickled. Tetsukabuto squash can be sliced, roasted, and served as a simple side dish along with winter vegetables and meats such as poultry, pork, or beef. Its sweet flesh can also be used in desserts such as pies, tarts, bread pudding, cakes, and other baked goods. Tetsukabuto squash pairs well with allspice, cinnamon, clove, nutmeg, sage, tarragon, thyme, rosemary, chile flake, ginger, curry, honey, maple syrup, brown sugar, olives, onion, orange, pear, apple, pecan, hazelnut, bacon, pork, duck, coconut milk, parmesan cheese, mascarpone, goat cheese, cream, sherry vinegar and balsamic vinegar. It will keep 3-6 months when stored whole in a cool and dry place.