Kikuza squash (Cucurbita moschata): I think our passion for Japanese varieties is more than obvious: this squash will tell you why. It produces deeply ribbed, pale pink fruits; they are small, averaging around 1.5 kg, and abundant on the plant. The skin is very thin and edible, the flesh is not very fibrous and sweet, and delicious even raw. On the palate, the nuances of hazelnut and dried fruit stand out, with the vegetal component being minimal even in the early stages of ripening. It's also suitable for beginners, given the easier handling of the smaller fruits.
