- Late summer through early fall
- Kabocha is a sweet winter squash with a deep green skin
- Kabocha squash are best kept out of the refrigerator for up to a month
- Peel and cut the squash into chunks of any size. Spread the pieces in a single layer on a baking sheet and place in the freezer. When completely frozen, transfer the squash to a freezer safe container with 1/2-inch headspace to allow for food expansion. Frozen chunks may be added directly to stews or into the oven for roasting, or thawed before using.