Kabocha has an exceptional sweet flavor, even sweeter than butternut squash. It is similar in texture and flavor to a pumpkin and sweet potato combined. Kabocha is commonly utilized 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. A little olive oil and seasoning and it can be baked in the oven.