Pumpkin flavor season-- in Japan too!

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So if you are in the northern hemisphere, as we go into autumn, you might see pumpkin-flavored things all over. In Japan also, suddenly there are a lot of pumpkin-flavored things, such as pudding and bread. But there is a big difference. Our pumpkin flavor is not big orange pumpkins but small kabocha. They have a dark green skin and a pale orange flesh. They are not as watery or stringy as American pumpkins, and they taste different too. They are actually a kind of squash. They look a lot like acorn squash but are much more solid. I like kabocha flavor. In fact, since I'm not fond of too many spices, I might even like kabocha-flavored things better than pumpkin spice flavor. Kabocha flavor is more delicate and usually does not have any spices added. Maybe a little sugar, but that is not really necessary. Japanese cooks use kabocha in both savory and sweet dishes. I like to cook it with pork in a broth that has soy sauce and sugar in it. Usually I also add long green onions and cabbage to that combination, and sometimes green beans. It's very warming on cool fall nights. How do you like your pumpkin?