Japanese pumpkin  is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash in North America.

This pumpkin is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.

 Fully ripened, succulent Japanese pumpkin will have reddish-yellow flesh, a hard skin, and a dry, corky stem. It reaches the peak of ripeness about 1.5–3 months after it is harvested.