Fresh Kabocha Pumpkin, Japanese Pumpkin, Japanese Squash (2 lbs)

Description

Kabocha is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.
Kabocha has an exceptionally sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes. The rind is edible although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the inside rind and seeds, and then cutting the squash into wedges. With a little olive oil and seasoning, it can be baked in the oven.