Kabocha Squash

Kabocha is a Japanese winter squash with a thick, dark green exterior and vivid orange flesh. Often called Japanese pumpkin, it is denser and drier than butternut squash, with a naturally sweet, earthy flavor somewhere between pumpkin and sweet potato. Because it holds its shape when roasted and becomes silky when pureed, kabocha is one of the most versatile squashes in the kitchen. It works well in curries, soups, tempura, and as a puree beneath meat dishes. When pureeing kabocha, no thickener is needed: its natural starch gives the puree a rich, velvety body. Roast it cut-side down with a little fat to caramelize the natural sugars.