Kabocha squash may look like a pumpkin’s ugly cousin, but its actually one of the sweetest, tastiest squashes. As with all squash, I like to roast it. You can either cut it into wedges and roast those, like this, or roast it whole. What I usually do is wash and dry the outside of the squash, cut off the top (but save it), then mix together 1 Tbsp chopped fresh sage with 2-3 Tbsp butter and use your fingers to rub this all over the inside of the squash. Sprinkle the inside of squash generously with salt & pepper, then replace the top, rub the outside of the squash with a little oil (to prevent the skin from burning) and roast it on a foil-lined baking sheet at 425 for about an hour, or until the squash is tender when you poke it with your finger. Remove the top, take a big scoop out of the inside, and eat it. Yum!
(Squash will look a little like this when it comes out of the oven).
- 1 Kabocha squash, washed
- 1 Tbsp chopped fresh sage
- 2-3 Tbsp butter
- Olive oil
- salt and pepper
- Cut off the top (but save it), then mix together 1 Tbsp chopped fresh sage with 2-3 Tbsp butter and use your fingers to rub this all over the inside of the squash. Sprinkle the inside of squash generously with salt & pepper, then replace the top, rub the outside of the squash with a little oil (to prevent the skin from burning)
- Roast it on a foil-lined baking sheet at 425 for about an hour, or until the squash is tender when you poke it with your finger.
- Remove the top, take a big scoop out of the inside, and eat it.
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