Kabocha squash, a.k.a. Japanese pumpkin, is usually dark green on the outside with yellow-orange flesh. Sweet with an edible rind and a fluffy texture, some say it’s like a cross between a pumpkin and a sweet potato. Why the name “kabocha?†It’s the Japanese word for squash. Delicious roasted or steamed, kabocha squash is also an excellent choice for dipping in batter and frying alongside other veggies, to make homemade tempura.