It is also called “Japanese squash” and here in Hawai’i it is known as “Hawaiian squash.”
It’s a winter-type squash with green skin and orange flesh. You can eat the skin, so it’s quite easy to prepare - just cut up, scoop out the seeds (which I guess you can roast and eat like pumpkin seeds though I have not done it), cut to your desired size and shape, and cook. It’s yummy in a coconut curry. I also made this Hawaiian Style Ratatouille a couple days ago (I didn’t bother with the quinoa, just the veggies) and it was to die for.
Kabocha is dense and velvety (rather like a sweet potato) with a mild, sweet flavor.
Before I started this thread I thought kabocha was probably hard to get outside Hawai’i and that I would be telling you all about something you couldn’t have. However, after looking it up on the internet it seems like it is widely available. I recommend giving it a try.
If you’re familiar with it and have some good ways to use it, let me know. I have half of one sitting in the fridge right now that I should use up. (Come to think of it, I have some leftover coconut curry sauce too…hmmm…)