INGREDIENTS: 1 small kabocha squash, cut into 1-inch pieces, leaving skin on 2 tablespoons maple sugar 2 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon ground black pepper Additional salt, to taste after roasting, if desired METHOD: Preheat oven to 425°. Prepare baking pan — stack two baking pans together, one on top...Read More

Kabocha squash, with its distinctive flavor, sublime texture, and culinary versatility, has earned its place as a favorite among winter squashes. What sets this squash apart is not only its delectable taste but also its minimal waste, as you can also eat the tender skin and roast the seeds like pumpkin seeds. A Flavorful Fusion...Read More