kabocha squash, also known as Japanese squash and Japanese pumpkin, is a winter squash with a green peel and orange flesh. Its flavor is sweeter than that of other winter squash varieties, and its texture is somewhat drier. The peel of the kabocha squash is edible and, after cooking, is generally relatively tender. In some preparations, however, the peel can remain nearly inedibly tough. Instead of risking this, consider peeling the kabocha squash before you cook it.
Put the kabocha squash on your cutting board, then cut it in half from top to bottom with a sharp, strong knife. Depending on the size of your knife compared to the size of the squash, you may need to cut from top to bottom down half of the squash, then turn the squash around and complete the slice on the other side to finish cutting the squash in half.
Scoop out the seeds and stringy innards with a metal spoon. You may discard these unless you have other plans for them.
Cut the kabocha halves into chunks of the size you want.
Cut the peel off each chunk of kabocha squash. You may prefer to switch to a paring knife for this step. You can slide the blade of the knife under one corner of the peel and work from there. You may find it easier to cut through the flesh just below the peel rather than only cutting off the peel itself.