Vegetable
Cucurbita maxima
S tier
Cucurbita maxima is the species of hubbard, buttercup, and kabocha-type winter squashes—dense, dry-sweet orange flesh under hard rinds. Kabocha selections within maxima are flattened-round with dark green or red-orange skin and chestnut-like sweetness. Drier than butternut; excellent roasted and tempura-fried. Steam, roast, or simmer in nimono; skin of thin-rind types is edible when cooked. Species ties kabocha to other heavy maximas. Cure after harvest to concentrate sugar.
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Characteristics
Preparations
Traits
History
C. maxima was domesticated in South America before global spread.
Maxima squashes reached Asia via colonial and later trade routes.
Japanese selection shaped seiyo kabocha within C. maxima.
Kabocha-type maxima became a global specialty winter squash.