Kabocha Squash – 1 ea

Description

Kabocha squash  (or Japanese pumpkin) is a fluffy and sweet squash, that tastes and feels like a mix between a pumpkin and sweet potato.  It’s very tasty when roasted, and there are several ways that you can do that, since the skin is edible.  A little trick to simplify cutting kabocha squash is to put it in the oven for about 10 minutes at 400°, then cut, seed and season it with cinnamon, coconut oil, honey, or whatever you choose.  Continue roasting until it’s fork tender & serve.