Kabocha Squash, also known as Japanese Squash or Japanese Pumpkin has a hard and rough exterior, dull dark-green skin and a bright yellow-orange flesh that becomes rich and fluffy when roasted. Flavor-wise it's very sweet, even sweeter than butternut squash. Kabocha squash can be used just like acorn or butternut squash, it's great for roasted, mashed or added to soups, stews and curries.