Roasted Kabocha Squash
I recently heard about Kabocha Squash for the first time and picked one up when we were at Jungle Jim's International Market in Cincinnati last month.
I decided to roast it in the oven with a little olive oil and salt.
We all thought it was really, really good.
I'm not a huge squash fan but like roasted butternut, acorn, and other winter squashes, so thought I'd give this a try.
Besides my Butternut Soup, I don't know that the boys have eaten a lot of squash in their lives (because if Mama doesn't like it, then...)
I'll certainly make it more often and try new recipes.
The Kabocha Squash is really mild, buttery, and sweet.
It's chock full of Vitamins A and C.
David suggested I try it with brown sugar sometime (to counteract all those vitamins, I guess!)
Winter squashes like the Kabocha are hard to cut.
I read online though that if you put it in the microwave for 4 minutes, it softens it up and makes it easier to cut.
Following some directions online, I just sliced it up, drizzled a tiny bit of olive oil on top, adding a little bit of salt, and baked at 400* for 20 minutes.
You don't have to peel the squash. The skin is edible.
*I don't know that oil was necessary. I might try it oil-less next time.
*This is the same process if you are going to make Kabocha soup.
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