The first time I tried this squash I bought it out of season, which was a big mistake. It simply did have great flavor. However, as I have recently found the best flavored Kabocha squash are harvested in the last summer and early fall, so right now! Kabocha squash can be found with deep green skin or, as I found yesterday at the farmers market, rich orange. This squash is one of the sweetest, with a texture and taste similar to a cross between a sweet potato and butternut squash. It tends to be a bit drier than butternut or buttercup squash, but very tasty. I prefer to cook it in a pressure cooker, with the skin on. You can also steam it until soft. This is a must try squash for fall.
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