Kabocha, pronounced “kah-BOH-chah”, is a winter squash encased in a dull, deep green, hard, mottled skin that is oftentimes lined with pale, uneven stripes.
There are also some orange skinned cultivars, though the green is the most commonly produced. This time of year, they begin to appear on autumn tablescapes and in earthy fall menu items.
The skin is technically edible if cooked, though most commonly, it is discarded. Round and squat, with a flattened top, it ranges from one to eight pounds. Generally, average weight is two to three pounds.
Inside is a deep yellow orange flesh surrounding a small seed cavity. Cooked, Kabocha offers a finely grained, dry flesh with a buttery and tender texture. Rather sweet, the rich flavor resembles a combination of sweet potato mixed with pumpkin.
In Japan, Kabocha squash was traditionally eaten around the time of the winter solstice with shiruko (adzuki beans) in a sweet soup to boost the immune system and help prevent colds during the winter months.