Kabocha is sweet and nutty, with a smooth buttery texture when cooked. Fall is peak season.
- Other English name(s): Japanese pumpkin, kabocha squash
- Classified under: Fruits & Vegetables
- Romanized: Danhobak
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
FYI it’s also called buttercup squash in many markets.