Kabocha squash, also known as Japanese squash, is a variety of squash with dark green skin and yellow-orange flesh. It is appreciated for its sweetness, creamy texture and nutty flavor, being a common ingredient in Asian cuisine.

Kabocha squash is used in a variety of preparations, including soups, stews, purees, tempuras, and desserts. Its natural sweetness makes it suitable for both sweet and savory dishes.