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Roasted Red Kabocha Squash "A mound of flavor"
"A mound of flavor"
Course Side Dish, Vegetable
Cuisine All-American
Keyword squash
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines
- 1 red kabocha squash
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- honey and pats of butter for serving
Preheat oven to 425
Cut squash in half, remove seeds and membranes discard, cut halves in half.
Place squash in a shallow baking dish or roasting pan.
Drizzle squash with olive oil and sprinkle with salt.
Roast for 30 minutes, turn squash over, prick skin several times with the tines of a fork.
Continue roasting until squash is tender, remove squash from oven.
When squash is cool enough to handle, scoop out squash with a large spoon.
Mash squash with a fork, serve with pats of butter and drizzle with honey.