Baked Kabocha Squash

Known as Japanese pumpkin, kabocha squash's taste and texture is a mix between pumpkin and sweet potato. Bears like to eat it. Make sure it is fully ripe though.

Baked Kabocha Squash
Baked Kabocha Squash

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    kabocha squash, sliced into 1/2 inch wedges

  • Olive oil

  • Sea salt

Directions

1. Cover kabocha slices with olive oil and salt. 2. Bake in Pyrex dish at 400 degrees for 1 hr. 3. Optional: add a cup of filtered water to the dish about halfway through. 4. Turn off oven and let sit for additional hour if desired. Enjoy with brown rice and greens! Tips for determining ripeness: Green stripes will lose gloss and become dull green when mature. Should not be able to dent skin with fingernail.

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