Kabocha Squash, or the Japanese Pumpkin, is tender, creamy, fragrant, and sweet. Not pretty to look at with a dull green bumpy skin, it more than makes up for it in flavor! It tastes sweet potato and is one of the most flavorful of the hard squash.
This thing is loaded with beta carotene along with vitamin C, iron and potassium as well as folic acid (good for your pum pum), calcium, and trace B vitamins.
You can make it with ease - warm up the oven to 350 degrees, cut the squash in half, empty the seeds, place in a lightly oiled oven dish with lid and bake for approx 30-40 minutes. Voila! You've got an incredible delicacy ready to eat.
There are other ways to make it. Here are some more recipes to explore: