Actual weight may vary from estimate due to seasonality and/or sourcing.
The kabocha is also known as "Japanese pumpkin." Its flavor is an intriguing balance of pumpkin and sweet potato and has smooth, sweet flesh. It's superior for baking and adapts well to many kinds of stuffing. Try splitting a kabocha, scooping out the seeds, and filling the cavity with a mildly seasoned mix of shiitake mushrooms, chopped walnuts, and browned sausage meat.