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 of the other. (This method helps provide better heat distribution.) Generously mist the top baking sheet with cooking spray.
In a plastic zip-lock bag, place the squash, maple sugar, olive oil, salt and pepper. Close and then shake the bag until all of the squash pieces are evenly coated.
Spread the squash out into one even layer on the baking pan so that the chunks are not touching with flesh side down.
Roast for 15 minutes. At this point, flip each piece and continue roasting for another 15 minutes, or until the edges are lightly caramelized and squash is tender.
Remove from oven and immediately sprinkle with additional salt, if desired. Serve hot.
