I have to say, Kabocha is my favorite variety of squash. You can even eat the peel! Compared with butternut squash, it’s lower in carbohydrates (good if you have blood sugar issues), and loaded with beta-carotene. I followed this super simple preparation from Nom Nom Paleo.
- 1 whole kobocha squash
- ~ 1/4 cup coconut oil
- salt & pepper
Preheat oven to 400 F.
Cut the squash in half and scoop out the seeds. Then slice into 1-2 inch wedges. Toss the wedges with enough coconut oil to coat both sides. Place in a single layer on a baking sheet and season with salt and pepper. Cook for 30 minutes, flipping halfway through.
You can enjoy this squash with the peel on.