What to Do with Kabocha Squash

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).

Roasted Kabocha Squash

 

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Serves: 1

Ingredients

• 1 Kabocha squash, washed
• 1 Tbsp chopped fresh sage
• 2-3 Tbsp butter
• Olive oil
• salt and pepper

Instructions

1. 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)
2. 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.
3. Remove the top, take a big scoop out of the inside, and eat it.

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