Other names:

Japanese Pumpkin


All year, sporadic.


United States.

Handling tips:

50-55°F. Keep cool and dry.

General information:

This hard squash has a very smooth, not fibrous flesh. It combines a perfect balance of sweet potato and pumpkin. The skin may be cooked and eaten too. Kabocha may be steamed or baked as other hard squash. High in vitamin A, C, iron and potassium.