Roasted Kabocha Squash

By Scout0421

Ingredients

• 1 kabocha squash
• 1/4 tsp salt
• pepper (to taste)
• 2 T vegetable oil
• truffle oil (optional)

Preparation

Step 1

Preheat oven to 400 degrees. Cut up one kabocha squash into 1-cm thick slices. You can optionally remove the skin, but there is really no need to remove it. It's totally edible and is quite soft once roasted. Lay the pieces in one layer on a pan. Drizzle with vegetable oil (enough to light cover - about 2 tablespoons) and toss until all sides of the squash are covered with some oil. Sprinkle with salt and pepper, toss, and then roast for about 20 minutes, or until soft.

Optional: you can easily make a puree just by mashing up the roasted squash with a fork. You do not need to remove the skin.