Kabocha has a strong sweet flavor with farinaceous flesh. Because they are very starchy at harvest and matures over a period of time, Kabochas with dry and cracked stems tend to be sweet and delicious.
If you find kabocha easy to burn, try microwaving it before stir-frying to shorten the cooking time. Kabocha is high in starch and low in water content, which makes it suitable to cook in a microwave. Cooked kabocha has a flaky texture.
In Japan, kabocha is used in a variety of recipes including stir-fried, steamed, boiled dishes as well as dessert.