Roasted Kabocha Squash
The first time I brought a kabocha squash home from the store I let it sit in my pantry until it spoiled. I guess the time from purchase to obvious spoilage was 2 months. More recently, my local farmer gave me a kabocha squash that had been purchased in his hometown farmer’s market in Michigan. I let this one sit in my pantry just two weeks before I roasted it and am now sorry I let that first one get away. Cutting up a kabocha squash is easier than cutting up a butternut squash and it tastes great roasted by itself. I may consume a kabocha squash every week as long as I can get them!
Prep time: 10 minutes
Cook time: 60 minutes
1 kabocha squash
Directions: Preheat oven to 400 degrees. Line a baking pan with aluminum foil for easy cleanup. Rinse kabocha squash. Cut squash in half from top to bottom to create two halves. Scoop the seeds and mushy parts out with a spoon. Cut the halves into manageable pieces. Lay squash pieces in pan and dust with salt, garlic powder, and cayenne pepper to taste. Place in oven and let cook for 60 minutes at 400 degrees. When the time is up, remove from oven and serve with other food as part of a meal or eat as a snack.
Note: I hear that roasted kabocha keeps in the refrigerator nicely and that you can eat it cold or heat it in the microwave. I’ve never put any cooked kabocha away, but I have put a half kabocha away uncooked and roasted it a day or two later. That works nicely. I keep anything in the refrigerator in an airtight container.
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