We have had the pleasure of being gifted with Kabocha Pumpkins on several occasions. They are a delicious squash. We have developed a taste for them. In my other thread asking about the care and feeding of my kaffir lime tree, I mentioned that I had planted the kaffir where the kitchen waste composter had been setting. I used the contents of that composter to amend the soil for a new rambutan tree planting. Subsequently, I have acquired a volunteer kabocha growing from the compost at the foot of the rambutan. So, I have decided that I need to get more kabocha seed and plant more so that we can try it in a number of different delicious sounding dishes. I have only seen them with a green striped skin. While searching around for a seed source, I see that some are green and others are anything from orange tinged to fully orange in color like a pumpkin. So, my question: Does the coloration make any difference in the squash's palatability? Is it simply the degree of ripeness or is it due to different strains?