Kabocha ranges from one to eight pounds but generally weighs an average of two to three pounds.

Kabocha squash should be firm and have good colour and weight, with a smooth, dull, hard skin.

 Kabocha squash will keep for several weeks in cool, dry storage.

The hard shell of Kabocha squash can be a challenge for some to cut with a knife when uncooked. For ease in cutting the Kabocha can first be microwaved for a few minutes to soften.

Kabocha can be roasted, steamed, pan-fried, deep-fried, baked, and braised. It can be cooked with or without the skin still on.

When cooked and pureed it can be used to make breads, croquets, cakes, sauces and soups.

Japan
Nimono - It is a simmered dish in light stock flavored with sake, soy sauce, and a small amount of sweetening. The nimono photo above is a vegetarian nimono made with kabocha, tofu, green beans, lotus root and mushroom.

Kabocha can also be battered and fried tempura style.

In Thailand
Kabocha squash is popularly used in desserts and curries.