Kabocha is a type of winter squash, often referred to as Japanese pumpkin. It has a green, knobby skin and bright orange flesh that is sweet and creamy in texture. Kabocha is rich in nutrients, including vitamins A and C, and is commonly used in various dishes, such as soups, stews, and desserts. This squash is popular in many cuisines, especially in Japan, where it is often steamed or used in tempura. Kabocha can be roasted, mashed, or pureed, making it a versatile ingredient in both savory and sweet recipes. Its unique flavor and texture make it a favorite among chefs and home cooks alike.