This little round green squash is a powerhouse of flavor and texture. Sometimes it takes a long time to cook despite its small size. I like to fully roast the flesh and then add it to some roasted Butternut squash for an excellent marriage of two flavors. The Kabocha is firm and usually quite sweet. I also love to peel a Kabocha squash and remove all the seeds. I take the flesh and cut it up and run it through the juicer. The starchy juice makes an excellent salad dressing when mixed with a little Hazelnut oil (or olive oil) and a splash of red wine vinegar or fresh lemon juice. If the juice is a little weak in flavor, reduce it on the stove for a few minutes, cool it and make the dressing. The photo is from farmer Alex Paffenroth who grows amazing squash.