Make
the most of your
Roast
Make
the most of your
Roast
ROASTED
KABOCHA SLICES
Eat them plain or turn them into a Thai Curry. They are delicious, both ways!
INSTRUCTIONS:
1.
Preheat your oven to 400° Fahrenheit. Rinse the squash under running water, and dry it.
2.
Like all winter squash, kabocha takes a sharp knife and a bit of force to cut up. The best way to cut it is off the top and the bottom. Once the flesh is exposed, cutting it is an easy task.
3.
Scoop out the seeds and cut the squash into thin slices. Toss the squash with olive oil and sprinkle the slices with salt, pepper, and ground ginger.
4.
Place the squash in a single layer on a parchment-lined rimmed baking tray and pop it in the oven.
5.
Roast the squash for 30 minutes, flipping them over at the midpoint. The slices are ready to eat when they’re slightly crunchy on the outside and soft on the inside.
6.
Top roasted kabocha squash with toasted sesame seeds and serve warm.
INGREDIENTS:
1 medium kabocha squash
2 tablespoons olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground ginger
1 tsp sesame seeds, toasted (optional)
Enjoy!
INSTRUCTIONS:
1.
Preheat your oven to 400° Fahrenheit. Rinse the squash under running water, and dry it.
2.
Like all winter squash, kabocha takes a sharp knife and a bit of force to cut up. The best way to cut it is off the top and the bottom. Once the flesh is exposed, cutting it is an easy task.
3.
Scoop out the seeds and cut the squash into thin slices. Toss the squash with olive oil and sprinkle the slices with salt, pepper, and ground ginger.
4.
Place the squash in a single layer on a parchment-lined rimmed baking tray and pop it in the oven.
5.
Roast the squash for 30 minutes, flipping them over at the midpoint. The slices are ready to eat when they’re slightly crunchy on the outside and soft on the inside.
6.
Top roasted kabocha squash with toasted sesame seeds and serve warm.
