If your kabocha squash has a smooth, thin skin, you do not need to peel it. A kabocha with a thicker, coarse skin may be peeled with a potato peeler after cutting the wedges.
Serves 4.
Ingredients:
- 1 (1.5 lb) kabocha squash
- 2 Tbsp olive oil
- 2 Tbsp maple syrup
- 1/4 tsp allspice
- 1/4 tsp salt or to taste
- coarsely ground black pepper
Directions:
- Wash and dry kabocha. Remove stem and cut in half.
- Remove seeds (may be cleaned, seasoned and roasted if desired.)
- Cut in half-inch wedges. Peel each wedge with potato peeler if needed. (See above.)
- Preheat oven to 400 degrees F and line a large baking sheet with foil, shiny side down.
- Place wedges on the prepared pan and coat with the olive oil, covering all sides.
- Spread wedges out evenly and drizzle with maple syrup. Sprinkle with allspice, salt and pepper.
- Roast 20 minutes. Remove and turn all wedges. Roast 10 more minutes, or until tender and browned.
- Serve hot or at room temperature.