Kabocha

Kabocha squash is a favorite food of the Japanese. It's the kind of squash that turns up in your tempura. We have decided that it is best eaten plain: no need for salt, butter, sweet stuff, anything--it's so good! Of course, it would be great in any dish that calls for pumpkins, squash, or sweet potatoes. You could puree it with broth for a soup, roast slices with salt, pepper and olive oil, but the texture is light and fluffy, with a flavor that is reminiscent of chestnuts. I LOVE love love Kabocha.
Here is a recipe for a very simple Japanese dish with Kabocha.
Martha Stewart is all over it with Tadashi Ono's recipe for a hot pot  (shabu shabu) with Kabocha, from his book Japanese Hot Pots. You can cook it at the table with an electric skillet.