Kabocha squash is a Japanese variety of winter squash. It resembles a pumpkin except for its dark green color with light stripes. Kabocha, pronounced kah-bow-cha, is generally sweeter than butternut squash. Its flavor and texture has been described as a cross between a pumpkin and a sweet potato. High in vitamin A and low in calories, Kabocha can be baked, steamed, pureed, braised, smoothed into soups, and baked in puddings, pies, and cakes.