Is kabocha a pumpkin? It’s a debate I avoid.
Taxonomically speaking, they’re both cucurbita, but so are more than a dozen other species. All that matters is that kabocha tastes good. Green on the outside with relatively thin and edible skins, orange in the middle and soft when cooked, kabocha lends itself to any manner of savory or sweet dishes.
This method of double baking makes the tedious job of cutting and cleaning the squash easier, but you do still have to be very careful. Before baking, it is important to pierce the kabocha from skin to cavity, which takes considerable force. After the first round in the oven, you also need to take care not to burn yourself when removing the steaming hot seeds and innards. Of course, if you’re pressed for time, the first roast of the kabocha can be done a day early.