Kabocha squash is very sweet and has a fluffy, chestnut-texture that's similar to a sweet potato crossed with a pumpkin. It is used widely in Asia, especially Japan and Korea, where it is fried into tempura, stewed, or even used in desserts. Food anthropologists have determined that the squashes originated in Mesoamerica and were then brought to Asia by the Portuguese.
This less well-known form of squash has a variety of health benefits that make it a winning choice for the dinner table. Full of beta carotene, iron, vitamins, and other good stuff, kabocha is also extremely good for you. It's smaller than most winter squashes, so it's perfect for single servings or small households.
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