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	<title>Thai Food and Travel Blog &#187; kabocha</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Kabocha Squash</title>
		<link>http://thaifoodandtravel.com/blog/kabocha-squash/</link>
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		<pubDate>Thu, 05 Nov 2009 07:05:50 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[kabocha]]></category>
		<category><![CDATA[kanom]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[squash]]></category>

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		<description><![CDATA[Golden Winter Squash Pairs with Coconut Milk to Make Colorful Sweet Treats
Numerous new varieties of colorful winter squashes are now available in the fall,  but I still favor the Japanese kabocha (which means “little pumpkin”) for my cooking. It has a sweet and nutty flavor, smooth and creamy texture, low water content that does not [...]]]></description>
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