Jap also known as Kent pumpkin is characterized by its mottled green and yellow skin and squat shape and has gained favour due to its sweet flavour. It is also reasonably easy to peel. Roasting enhances its sweetness, but it also suits boiling, puréeing, steaming and stir-frying.
Jap Pumpkin is hard, has knobbly-looking skin, is shaped like a squat pumpkin, and has a dull-finished, deep green skin with some celadon-to-white stripes and an intense yellow-orange color on the inside. In many respects it is similar to the Buttercup squash, but without the characteristic cup on the blossom end. It is a member of the species Cucurbita maxima, along with the Hubbard and Buttercup squashes.
Jap Pumpkin is available all year round but is best in late summer and early fall