Ingredients

The following ingredients have 4 Servings
  • 1 kabocha squash (about 2-1/2 pounds)
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon five-spice powder
  • 1 tablespoon toasted sesame seeds
  • 1 tablespoon chopped fresh cilantro

Instruction

  • Preheat your oven to 375F degrees. Line a 9x13-inch baking dish with aluminum foil and coat the foil with nonstick spray.
  • Cut the squash in half lengthwise. (Be careful as the skin is very tough and you don't want the knife to slip and cut yourself.) Scoop out the seeds then cut each half into 3 wedges.
  • Arrange the wedges, skin side down, in your prepared baking dish.
  • Sprinkle the squash with salt.
  • In a small bowl, stir together the olive oil, honey, and five-spice powder. Brush or drizzle over the squash. (I brushed it all over to coat the flesh.)
  • Bake until the squash is tender, about 1 hour. Sprinkle with sesame seeds and cilantro.