Do you have any foods that immediately make you giddy, weak at the knees, turn you into a heart eyes emoji? Kabocha squash is is that for me– I just can’t get enough of it!
I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash– prebaking it is the KEY to easing this process.
I want you all to be able to enjoy this god sent vegetable (seriously, it will change your life :P), so I put together a step-by-step tutorial and video to do just that.Wash your kabocha squash for you health and safety, as a lot of people fail to wash squash because of their thick skin, but these vegetables could collect listeria from the dirt they sit on!
Dry your squash and place it (whole) in a 400F oven on a lined baking sheet for 18-20 minutes.
Remove from oven and cool completely, or at least until easy to handle. Remove the stem if it is protruding before cutting. Slice the squash in half vertically.Scoop out the seeds and fiber using a spoon. You can save the seeds to be prepared for later use, but I just chose to compost them.
Slice the squash into wedges, trying to keep the slices uniform for even cooking. You could remove the skin if you want but it is actually edible and a great source of fiber! I don’t mind the skin, so I choose to keep it on.
Place the slices onto your lined baking sheet, and place back into the oven for 40 minutes, flipping halfway through.
The squash will last in an airtight container in the refrigerator for 3-4 days…I promise you it won’t last that long 😛
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