Edible and ornamental, Kabocha is an organic winter squash, also called Japanese pumpkin. 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.