Rich and naturally sweet, kabocha squash—often called Japanese pumpkin—features dense, velvety orange flesh with a nutty, chestnut-like flavor. It roasts beautifully, becoming tender and caramelized, while the thin green skin softens and is fully edible when cooked. Ideal for soups, curries, roasting, and purees, kabocha brings comforting depth and creamy texture to both savory and sweet dishes.