Kabocha squash has a slightly smoother flavor compared to acorn squash which is more common in grocery stores. The texture is similar to mashed potatoes once cooked and it blends well with many ingredients. I add agave nectar, a splash of white wine vinegar, salt, pepper, a bit of lime and olive oil, and serve it as a side dish.
Other recipes ideas include blending pinto beans and corn into the mash, making soup, or even making a dessert out of it. To cook, I cut it in half, put cut side down in a roasting pan, and heat at 400F for 45 minutes. After it is cooked it's fairly easy to work with. While not a regular in my kitchen, when it's available, I certainly get a couple to add variety to my meals and have fun doing so!