When Sue and I first started going to Casa De Luz 15 years ago, we were happy to discover kabocha squash. Of all the delicious squashes that are grown in the world, the sweet kabocha is my favorite.
Kabocha is known as Japanese pumpkin, although it’s skin is very hard so not suitable for carving. When ripe, they are sweeter than butternut squash. I would describe both the taste and the texture as a mix of a pumpkin and a super sweet potato combined.
NOTE: If the first kabocha you eat isn’t ripe, you won’t be impressed. They need to be fully mature in order to achieve their optimum sweetness.
The way I like to prepare it is to slice the entire squash into 1/2 inch wedges, cover with olive oil and a little sea salt and bake in a pyrex dish in the oven. I usually bake for about an hour at 400 degrees, then turn off the stove but let it sit for an hour or so. But of course this all depends on your oven and how small you cut up the pieces. I have found that adding a cup of filtered water to the dish about half way through keeps it moist. 
1 kabocha squash, sliced in 1/2 wedges olive oil sea salt Bake for 1 hour at 400 degrees, then let if you can resist, let it sit in the oven for another hour.
Enjoy with brown rice and greens!
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{ 2 comments… read them below or add one }
How can you tell if a kabocha is ripe enough to eat?
Thanks! You inspired me to make some kabocha soup! When I was a Casa de Luz last fall, I remember trying to figure out which type of squash they were serving. It must have been kabocha! Yum.