1poundKabocha squash also called Japanese Pumpkin, about ⅓ to ½ a squash or 455 grams
2Tablespoonsolive oil
¼teaspoonsalt
¼teaspoonblack pepper
¼teaspooncayenne pepperoptional
Instructions
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 ⅛-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.
Notes
RECOMMENDATION: You can also nuke the squash in the microwave for about 1 minute to soften it up before cutting, which makes it much easier. I recommend cutting it open and scooping out the seeds first. Another option is to bake it on 350ºF for 10 minutes before cutting it, and then roasting the slices on 450ºF for 8-10 minutes. I’ve also cooked it in my rice cooker for 20 minutes before slicing, but it did get a little soggy.