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I love a fun project in the kitchen, especially when I am trying something new. Such is the case with the Kabocha Squash. This little green looking pumpkin is known for its sweet nature, kind of a mix between Sweet Potatoes and Chestnuts. But the special bonus feature is that you can eat the skin, which makes it super easy to prepare. This makes the perfect side dish, or sprinkle in salads, or heck even soups. Terrific all year long, but most people enjoy in the cooler temps…but you do you boo!😉
Ingredients~
Kabocha Squash
Olive Oil
Seasoning as desired
Using a fork or knife, puncture Squash several times. Microwave for 3 minutes, let cool, slice in half once cooled to touch, remove strands and seeds, place cavity face down and slice into half moons. Toss with a scant amount of Olive Oil, Season as desired, roast at 400 for 30-40 minutes depending on thickness of slices, flip half way thru. Enjoy ☺️
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