Roasted Kabocha Squash



I’m just tickled pink when it’s autumn ‘cause I love me some winter squash, especially kabocha! When cooked, this Japanese pumpkin has the taste and texture of roasted chestnuts. Even uber-picky Lil-O will swipe roasted slices off the communal plate and gobble them down. I normally keep the skin on when I roast them but if you’ve got autoimmune issues, peel them.

Follow the jump for the easy recipe!

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