Roasted Kabocha Squash

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Kabocha squash, also known as the Japanese pumpkin, is one of the most under-appreciated vegetables out there, and also happens to be my very favorite.

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Basic roasted kabocha squash:

Preheat oven to 400 degrees. Rinse your kabocha squash, cut in and half and remove all seeds. Cut into wedges, leaving the skin intact — it’s perfectly edible. Cover baking sheet with coconut oil spray (or olive oil spray), add your kabocha, and then give another quick spray for the top layer. Bake for 30-45 minutes (until completely cooked through), flipping at halfway point.

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Before and after. May be a bit less pretty after roasting, but certainly tastes way better. Enjoy with a sprinkling of sea salt, or cinnamon, or dipped in maple syrup, or even eat it like fries with ketchup/barbecue sauce. Or try my favorite way: spread some peanut butter on it. Yum!

 Question: Ever tried kabocha squash? Favorite way to eat it?

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