The yellow-gold flesh is thick, dense, and firm and surrounds a small central cavity that holds no substantial seeds, but rather a network of densely packed fibers. Tetsukabuto squash has a relatively low moisture content and when cooked retains a firm texture with a pleasant starchy quality. The flesh is not quite as sweet as a butternut or Tahitian squash, but when roasted, its earthy flavor develops rich notes of hazelnut and browned butter.