Kabocha might be the best winter squash out there. It’s sweet, dense, and full of flavor, and because it isn’t as watery as butternut, it roasts up nice and caramelized every time. The skin is thin and totally edible too, so there’s no peeling required. These are some of my favorite ways to cook with it, from roasted kabocha squash agrodolce to a fluffy no-knead focaccia piled with squash, sage and bacon. Grab one at the farmers market this fall and start cooking!