Kabocha are squat, pumpkin-shaped squashes.
They are closely related to buttercup squashes, but there is no “button” on the bottom.
The hard rind is pale green with yellow flecks.
Kabocha squash are harvested when the stem gets spongey.
Culinary properties of kabocha squash
The squash will weigh 1 to 1 1/2 kg (2 to 3 pounds), with finely-textured, dense, firm, pale orange flesh that is not watery. It has good flavour and a taste that gets even sweeter after a few weeks of storage.
Compared to buttercup squash, it is sweeter and has drier flesh.
The rind can be difficult to cut into.
Kabocha is also used as a generic term in Japan for winter squashes developed in Japan. In this sense, the Red Kuri and Hokkaido squashes are also referred to as a “Kabocha” squash.