Balsamic-Roasted Kabocha Squash

Name: Balsamic-Roasted Kabocha Squash
Yield: Makes 4 Servings
Ingredients: freshly ground pepper; sea salt, ¼ tsp; kabocha squash, 1, about 2½ lb (1.25 kg); olive oil, 2 Tbsp; balsamic vinegar, 2 Tbsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This is a supremely simple preparation for kabocha, the dense, sweet winter squash sometimes referred to as Japanese pumpkin. Use a top-quality balsamic for the right balance of sweetness. Lining your baking pan with aluminum foil will ease cleanup.

Ingredients

kabocha squash, 1, about 2½ lb (1.25 kg)
olive oil,

Side dish
Vegan
Winter
Gluten-free

Method

Preheat oven to 400°F (200°C).
Using a large chef’s knife, cut squash in half lengthwise. Scoop out seeds and slice flesh crosswise into wedges ½–¾ inch (12 mm–2 cm) thick. Trim peel from each wedge.
Put squash on a baking pan, drizzle with oliv