Oven Roasted Kabocha
This recipe is from food blog tinyurbankitchen.com. The author of the blog describes this squash as being like candy! You will need some strong muscles and a sharp knife, preferably a cleaver to cut the squash.
1 kabocha squash
¼ teaspoon salt pepper (to taste)
2 Tablespoons vegetable oil
truffle oil (optional)
- Preheat oven to 400° F.
- Cut up one kabocha squash into 1-cm thick slices. You can optionally remove the skin, but there is really no need to remove it. It’s totally edible and is quite soft once roasted.
- Lay the pieces in one layer on a pan. Drizzle with vegetable oil (enough to light cover – about 2 Tablespoons) and toss until all sides of the squash are covered with some oil. Sprinkle with salt and pepper, toss, and then roast for about 20 minutes or until soft.