Japanese Variety.

Texture is velvety and fluffy. Flavor is a cross between a sweet potato and pumpkin. Sweeter than a butternut, almost Chesnut-like.

Our favorite, and quite easy way to cook…

Preheat oven 400°/ Line baking sheet with foil

Wash. Cook whole squash 10 minutes in oven for easier cutting or microwave until softened, or don’t- we know you’re strong!

Quarter (scoop out the seeds/rib or leave them and roast too). Slice into moon slices or leave as large cuts.

Place cut Kabocha on baking sheet, single layer.

Liberally oil (olive, coconut, vegetable, canola, etc.- your choice).

Sprinkle with salt & pepper.

Season: savory or sweet! Garlic powder, cayenne, sage, rosemary, onion powder, 5-Spice, thyme, ginger, cinnamon, brown sugar, honey, maple syrup, nutmeg…etc.

Roast until fork tender and slightly golden brown. About 30ish +/- minutes. Depends on how thin your slices are. Thinner- check after 15 minutes.

Enjoy warm or room temp!

1 Kabocha or 2 smaller Kabocha per each