Kobacha squash tends to show up around the fall and is a great alternative to butternut squash. It's slightly sweeter and roasting brings out that sweetness, along with a touch of smokiness. It's unique flavor doesn't need anything more than a drizzle of oil and sprinkle of salt and pepper.
- 1 medium Kabocha Squash
- 3 tablespoons coconut oil, melted (you can substitute olive oil)
- Coarse Salt
Preheat oven to 400 degrees Farenheit.
Squash can be tough to cut in half, but I’ve found that cutting the ends off makes the process easier. The skin is edible, so save yourself the hassle and don’t worry about peeling it! Roasting will make the skin lovely and crispy. Use a very sharp knife and carefully cut the ends of the squash. Then cut the squash in half. With an ice cream scoop, scoop out all the strings and seeds. Slice the squash into thin wedges.
Lay the wedges on a large sheet pan (cover in foil to make clean up a bit easier), and toss with coconut oil and season generously with salt and pepper.
Roast for about 15 minutes, turn the wedges and roast for an addition 15-20 minutes. The squash should be easily pierced with a fork, and will be golden brown.
Serve immediately with an additional sprinkling of salt and drizzle of olive oil.