Ingredients

The following ingredients have 4 Servings
  • 1 pound Kabocha squash (also called Japanese Pumpkin, about 1/3 to 1/2 a squash or 455 grams)
  • 2 Tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper (optional)

Instruction

  • Cut the squash open and scoop out the seeds. Place it flat-side-down on a large cutting board. Using a very sharp knife, carefully cut the squash into thin strips, about 1/8-inches thick. (You can cut into wedges or cubes if you prefer, but increase the cooking time to about 25-30 minutes.) I like to hold the knife’s handle with my right hand and place the heel of my left hand on the top of the knife near the tip. (Keep your fingers flared.) Gently rock the knife back and forth a bit to safely cut through the squash. *RECOMMENDATION: See notes for Kabocha softening and cutting tips.
  • Arrange the Kabocha slices on a parchment-lined baking sheet. Brush with olive oil and sprinkle with salt, pepper, and (optional) cayenne. Since the squash is thinly sliced, you can layer it a bit, but be sure to season each layer.
  • Roast on 450ºF for 12-15 minutes or until soft and beginning to brown. You can crank up the broiler to get it a little crispy, or serve it as is.