Kabocha Squash

Kabocha squash is a hard-skinned winter squash with deep green, mottled rind and dense orange flesh. It cooks to a chestnut-sweet interior and holds its shape when roasted or steamed, suiting wedges, soups, curries, and purees. Sold whole or as pre-cut wedges; the thin skin softens and is often eaten when cooked.

Domesticated from New World squashes and embraced in Japan, kabocha spread through East Asia and later to global markets. It features in Japanese home cooking and Korean stews, and is now grown in North America as a long-keeping winter squash.