Food: Kabocha [edit]

Other Names: Winter Squash, Japanese Pumpkin, Kabocha Squash, 贺保茶 (Chinese), カボチャ (Japanese), Кабоцха (Serbian) All Translations
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Kabocha (katakana: カボチャ) is a Japanese variety of winter squash. The word ''kabocha'' has come to mean a general type of winter squash to many English-speaking growers and buyers. In some cultures it is revered as an aphrodisiac . Kabocha is commonly called Japanese pumpkin, especially in Australia, New Zealand and Southeast Asia, and is also called kabocha squash in North America. In Japan, the word ''kabocha'' may refer to either the squash discussed in this article or to the Western-style pumpkin. Varieties include: Ajihei, Ajehei No. 107, Ajihei No. 331, Ajihei No. 335, Cutie, Ebisu, Emiguri, and Miyako. Today many of the kabocha in the market are of the type called Kuri kabocha, which was created based on Seiyo kabocha (buttercup squash). It's popular for its strong yet sweet flavor and moist, fluffy texture, which is like chestnuts. It's found in the market under such brand names as Miyako, Ebisu, Kurokawa, Akazukin, etc.

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Substitutes: buttercup squash, butternut squash, baby blue hubbard squash, calabaza, acorn squash, sweet dumpling squash

[edit] About Kabocha

Kabocha is a type of Japanese squash with a deep green bumpy exterior and sweet orange flesh.It tends to be sweeter than butternut squash.
Its flavor and texture is often described as being like a cross between a sweet potato and a pumpkin. Delicious in:

soups
stewed
pureed

More interesting information here .