Kabocha squash is THE BEST. You’ll find it often in Thai curries and tempura. It’s simply delicious, no matter how you cook it! Here’s our favorite way.
- Slice in half, scoop out the seeds.
- Slice into 3/4 “-1” wedges.
- Toss some oil and salt on ’em!
- Lay flat on a baking sheet.
- Roast at 400° for 30 minutes.
When the wedges are fluffy and soft on the inside and slightly crunchy on the outside, they are ready to eat! Enjoy.