Kabocha squash is an essential vegetable in Japanese cooking. It has a dark green skin and is much smaller than the squash we are used to as Americans. The flesh is a beautiful dark yellow and becomes sweet and fluffy when cooked. It is loaded with carotene and vitamin A. Often when we dine out in local restaurants it comes on a tempura vegetable plate. I decided to try making it at home after I saw this lovely Kabocha squash at the grocery store a couple weeks ago.
I wanted to roast it in the oven so found a recipe using coconut oil. The result was a rich, simple flavor that was a nice compliment to our dinner. If you happen to see Kabocha squash I encourage you to give it a try!
Roasted Kabocha Squash
From Nom Nom Paleo
1 medium sized Kabocha Squash
2 tablespoons melted coconut oil
Kosher salt and pepper to taste
Preheat oven to 400 degrees. Rinse squash and cut it in half.
Scoop out seeds and cut the squash into thin wedges. Toss in a large bowl with the melted coconut oil, salt and pepper.
Place in a single layer on a large baking sheet and roast in the oven for 30 minutes, flipping them over after 15 minutes. Serve warm! Note: the Japanese eat them with the skin on and I like them that way too, but you can also peel your squash with a vegetable peeler before cutting it into wedges.