Edible and ornamental, Sweet Jade Kabocha is an organicwinter squash, also called Japanese pumpkin. The cute, round, 4- to 5-inch, 1- to 2-pound, single-serving fruits have a hard, sea-green rind with light green stripes and golden speckles. The flesh is deep blood-orange when ripe and has an outstanding, very sweet, earthy flavor that is a cross between pumpkin and sweet potato, with a hint of chestnut. Kabocha has drier flesh than other squash, making it easier to cook with oils. A culinary staple in Japan, kabocha is good fried, roasted, baked (including in pies and muffins), or puréed to flavor and thicken curries and soups. It is an excellent source of beta-carotene, fiber, and vitamins A and C. Like pumpkin, kabocha has seeds that can be dried, tossed with olive oil, salted, and baked for a tasty, nutritious snack.