Move over mashed potatoes. Kabocha mashes into a fluffy, naturally sweet side dish, and a spoonful of brown butter with crispy sage makes it holiday worthy.

Thin slices of sweet Kabocha fried in a light, crackly batter are a favorite at Japanese restaurants. They are easy to make at home too.

Think pumpkin bread, only richer and sweeter. Roasted Kabocha puree gives this quick bread a deep color, a tender crumb and plenty of fall spice.

Kabocha makes one of the smoothest, richest squash soups you will ever taste. Its dense, sweet flesh blends into a naturally creamy soup with very little added fat.

Kabocha is often called Japanese pumpkin, and this gently simmered dish is a classic in Japanese home cooking. The squash soaks up a sweet and savory broth while keeping its shape.

The simplest way to enjoy Kabocha. The skin is thin and tender once roasted, so there is no need to peel. Just slice, season and roast until the edges caramelize.