Roasted Kabocha Squash

Ingredients:

Directions:

  • With all the strength you can muster, cut your kabocha squash in half with a very good knife.
  • Scoop out seeds.
  • Place squash halves face down on a cutting board, and slice into thin strips.

  • Place strips on a parchment or foil lined baking sheet and roast in a 425° oven for 40 minutes. They require no oil, and I prefer to eat mine plain. However, they are also good with a little drizzle of coconut oil or butter and your seasonings of choice.

{ 5 comments }

heather February 18, 2010 at 8:15 pm

If you heat in the microwave for 3-4 minutes it softens enough to easily cut it. :-)

Tricia February 26, 2010 at 6:29 pm

Wow. Thank you soooo much for your Kabocha obsession! I just had it tonight for the first time, holy foodgasm, this squash rocks my face off :-P

Heather Eats Almond Butter February 26, 2010 at 8:59 pm

Tricia, You’re welcome. So happy to hear you enjoyed your first kabocha experience! :)

kristinefitness November 16, 2010 at 6:03 pm

I am trying this RIGHT now.. its in the oven! Thanks!

Dena Harris March 13, 2011 at 5:47 pm

Just took a batch out of the oven and… YUM. One squash was enough for 2 baking sheets so I drizzled one with EVOO and one without. I prefer the one without. Great, thick texture to it.

Aside from the part where I almost impaled myself with the slip of a knife, all went well.

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