A quick and hearty side! I've found that the kabocha squash at Korean markets tend to be sweeter than the ones at Ralphs, and they are a great addition to hot pot!
Ingredients:
- 1 kabocha squash
- olive oil
- salt
Directions:
Preheat the oven to 425 degrees F.
Cut the squash in half and then slice into thin half moons (helps it cook faster).
Spread them out on a baking tray and drizzle over olive oil and a pinch of salt.
Roast for 10 minutes, then flip the pieces over. Bake for another 10-15 minutes until soft.
(The green skin is edible, but I prefer to eat it like a watermelon slice and mainly eat the orange part)
It also reheats great as part of a leftover lunch!
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