I grow Kabocha every year, and this year is going to be very good. The squash take over 100 days before harvest, and can spread out taking up space, but the wait/taste is worth it. We like to slice and then deep fry "tempura" style, but you can use them like most any other squash.

I get the seeds from Kitazawa seed company: http://www.kitazawaseed.com/seed_160-136.html

This was taken several weeks ago, and the plants have grown a lot since then. To the right are pickling cucumbers.



An early pic of a young squash.



Now they are larger and the color and texture is coming out... They will turn darker green with some brown highlights when ripe.