Thanks to spoons I recently became addicted to kabocha squash! It is so buttery and delicious and I love how healthy it is! Also, it’s really simple to prepare! Preheat the oven to 400 degrees.
This is what it looks like whole, cute little mini green pumpkin looking fella.
Cut it in half and clean out the seeds.
Slice thinly.
Place on a cooking tray in a single layer.
I like to coat the squash in olive oil (or coconut oil when handy) and preferred spices (garlic, salt, pepper).
Pop it in the oven for 30 minutes (flipping half way).
The MOST important thing, don’t try and eat it right away, it’s a little hot. I know that seems like a no brainer, but for some reason I forget it every time I make anything in the oven. EVER.
Don’t blame me if you can’t stop yourself and you eat the whole squash.
Be well.
The Art of Running in the Rain 
July 11, 2014 at 2:53 pm
When I lived in Japan I would get dozens of these from my garden and eat them through winter time. They really are wonderful! But I didn’t have an oven, of course, so I usually boiled them like Japanese NIIMONO. cheers,
D
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July 11, 2014 at 2:59 pm
I don’t know why I didn’t think about planting them in the garden, I’ll have to do that! Also, thanks for giving me two new things to try: nimono and boiled kabocha 🙂
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