KABOCHA SQUASH (curcubita Maxima)

It is believed that the portuguese sailors, brought this variety of squash from Cambodia in the 16th century to Japan, where the name was shortened to Kabocha.
Kabocha is hard, shaped like a squatty pumpkin, and has a dull colored deep green skin with some light green/yellowish stripes, and an intense yellow-orange color on the inside. Usually very dry and flaky but delicious. kabocha squash will hardly shrink at all after cooking and gives off very little liquid. 
It has an exceptional naturally sweet flavor. It is similar in texture and flavor to a pumpkin and a sweet potato combined. Like other squash-family members, it is commonly mixed in side dishes and soups, or anywhere pumpkin, potato, or other squash would be.

AVAILABLE all year round.
Shipped: By Sea