Kabocha is one of the delicious, hard-shelled winter squashes that become available every fall and last through February. This particular Japanese variety is known for its dark green, bumpy skin and a bright orange flesh that boasts a wonderful flavor, often compared to a sweet potato.

The flavor is exceptionally sweet—often considered sweeter than butternut squash—with nutty undertones, frequently compared to chestnuts. The flesh is wonderfully dry and dense (similar to a sweet potato or a russet potato), which allows it to bake up fluffy and prevents it from getting watery.

The easiest way to prepare it is to cut it in half, then into quarters, remove the seeds, and bake. Like all winter squash, the hard outer shell can be difficult to cut through. Ensure the squash is stable and use a sharp, sturdy knife.