Kabocha has an exceptional sweet flavour, even sweeter than butternut squash. It is similar in texture and flavour to a pumpkin and sweet potato combined. Some kabocha can taste like Russet potatoes.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 used 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 inside rind and seeds, and then cutting the squash into wedges. With a little olive oil and seasoning, it can be baked in the oven.

Kabocha can be grown all year round and can be grown in any climate condition where pumpkins can be grown. 

Please see our range of plants, seeds and bulbs for the garden, all organically grown.