Naturally grown 

Tetsukabuto Squash, a cross between a Kabocha and a Butternut, is a versatile, round winter squash. The flesh is deep yellow orange with a low moisture content, so it retains a firm texture when cooked. Most commonly used in long-simmering soups, curries, stews, it also does well roasted or boiled, though may require slightly more cooking time than other varieties.