Yokohama Squash is flattened, with moderate ribbing.
It is close to a small pumpkin in size.
The rind is lumpy, and can be either very dark green or tan.
Inside, it has dry, finely-textured, sweet-tasting flesh.
Yokohama Squash was introduced into America by a James Hogg, of Yorkville, New York around 1860. He was sent the seed by his brother Thomas, who was in Japan.
It was listed by Fearing Burr in his “Field and Garden Vegetables of America” (1863.)