INGREDIENTS:
1 kabocha squash, well-scrubbed, cut into 1-inch thick wedges (no need to remove skin)
Sea salt and pepper, to taste
2-3 tablespoons extra virgin olive oil
METHOD:
Preheat oven to 425°F.
Place kabocha slices in a large, zip-top plastic bag. Drizzle in the olive oil and salt and pepper generously. Seal the bag and toss to cover all sides of the kabocha slices with olive oil and spices.
Lay the pieces in one layer on a rimmed baking sheet. Roast for about 30 minutes, or until squash is slightly caramelized and soft. You can turn slices over to brown on the other side after 15 minutes if desired.
