Also known as “Buttercup”. Kabocha has an exceptional sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes or chestnuts. The rind is edible although some cooks may peel it to speed up the cooking process or to suit their personal taste preferences. Kabocha is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the seeds, and then cutting the squash into wedges. With a little olive oil and seasoning, it can be baked in the oven. Likewise, cut Kabocha halves can be added to a pressure cooker and steamed under high pressure for 15–20 minutes. Plus kabocha’s bright orange flesh is high in the anti-oxidant beta-carotene, which translates to vision-protecting Vitamin A.