Tanya Collings
This recipe is so simple and delicious you can hardly wait for next summer to grow more kabocha.
- 1/2-1 kabocha (depending on size of kabocha and servings needed>
- Olive Oil
- Salt
Heat oven to 475°F. Cut kabocha in half and remove stringy portion and seeds. Peel any skin defects. Slice into chunks approximately 1 inch x 1 inch. Place chunks of kabocha in a roasting pan. Drizzle with olive oil and salt to taste. Occasionally, toss kabocha to prevent burning. Roast for 15-20 minutes.
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