Delicious Japanese winter squash. Freshest squash provides the best outcomes with this delicacy. It is not as robust or long-lived as a butternut or an acorn squash. Use Kabocha early in the season. We offer prepared, ready to roast, cut squash; with prize winning local organic olive oil, a super simple recipe, and hand harvested sea salt and pepper. (Tip for new cooks…we have prepared the squash for you because cutting this thick skinned, hard squash requires a sharp knife, a steady hand and a strong arm. And good olive oil and salt can make or break something as simple as this dish.) Serve with a nice risotto (below) and or a green salad (below) or mixed braising greens (below).