Here’s a delicious twist on traditional kabocha tempura: Zuccuri and Prosciutto Frito Misto. Zuccuri is a type of kabocha squash that’s hearty, tender, and bursting with natural sweetness. This winter squash is packed with flavor and has a wonderful cake like texture. In this recipe, Toni Sakaguchi from The Culinary Institute of America pairs thinly sliced zuccuri with salty and savory prosciutto. Serve with a spicy aioli for a fantastic, shared appetizer.