November 28, 2016
A quick and easy method to roast Kabocha squash in the oven. Kabocha is a Japanese variant of winter squash that has deep-green color on the outside and bright orange/yellowish flesh on the inside. It tastes sweet/suitable for roasting, boiling/steaming, and baking. When Kabocha is not readily available in your grocery store, you can experiment with different variants of squash such as butternut or buttercup squash.
1Preheat oven to 400F.
2With a sharp knife, remove the Kabocha’s stem, then cut the Kabocha squash into halves.
3Clean the inner part of Kabocha by removing the seeds with a spoon.
4With a sharp knife, cut the Kabocha squash into thin wedges.
5Place the Kabocha wedges in a large bowl, coat with olive/coconut oil and season with a pinch of paprika, salt, and pepper to taste. Mix well.
6Prepare a large baking sheet and line it with aluminum foil or parchment paper.
7On a large baking sheet, place and spread the seasoned Kabocha wedges in a single layer.
8Bake for 30-35 minutes or until the wedges are fully cooked and soft in the center.
9Remove the skin: carefully peel the green layer that attaches to the flesh.