Squash - Kabocha
With a dull, deep green, thick, mottled rind with pale, uneven stripes, it ranges from one to eight pounds but generally weighs an average of two to three pounds. The deep, yellow-orange cooked pulp is finely grained, floury-dry and tender. Rather sweet, even sweeter than butternut squash, its rich flavor combines that of a sweet potato and a pumpkin.
Like other squash-family members, it is commonly mixed in side dishes and soups or anywhere pumpkin, potato, or other squash would be. Add roasted squash to soup, stew or risotto. Puree and mix into softened butter. Slice and roast with honey and citrus. Kabocha squash pairs well with Asian spices, nuts and dried fruit flavors, as well as the textures of cooked faro, barley, lentils, or pasta. It is a common ingredient in vegetable tempura.