Kabocha

The productive, medium-late maturing, long-vining Japanese squash of the Ebisu type impresses with deep orange, creamy, dense, fiber-free flesh and a rich flavor resembling a mix of sweet potato and chestnut with a notably sweet note. Can be cooked with its edible skin. Traditionally used for tempura and stews. The round, 1.5–2 kg, dark green-white striped fruits can be harvested continuously from late summer to frost and have excellent storage properties.