A simple and incredibly easy recipe that lets the natural, wonderful flavor of the squash shine. Roasting it in the oven creates a beautiful, melt-in-your-mouth texture.
Ingredients:
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Kabocha squash (Japanese pumpkin)
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Olive oil
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Salt
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Spices (optional, to taste)
Instructions:
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Preheat the oven to 200°C (400°F).
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Slice the squash: Leave the peel on and cut the squash into wedges approximately 3 to 4 cm (about 1.5 inches) wide.
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Season: You can whisk the olive oil and your choice of spices in a large bowl, add the squash wedges, and toss to coat; alternatively, simply arrange the wedges on a baking sheet and season them directly.
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Arrange: Place the squash slices in a single layer on the baking tray.
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Roast: Bake for 20 to 30 minutes, or until the squash is tender and the edges are golden brown.
Tip: Using the convection (turbo) setting on your oven will result in a slightly different, crispier texture.
