Kabocha Squash Roasted
Ingredients
1 kabocha squash
2 Tbsp olive oil
¼ C. tupelo honey
1 Tbsp galangal finely grated
½ tsp Himalayan salt
Preparation
The skin of kabocha squash is very hard, perhaps the hardest of the winter squashes. I tried using a rubber mallet and a cleaver to remove the skin. Then I came across another method. Bring 8-quart pot of water to boil. Add squash whole and boil, uncovered, 3 minutes. Using tongs, flip squash over, then boil another 3 minutes. Drain and let cool. Once squash is cool enough to handle, cut off top and bottom and remove skin with paring knife. Cut squash in half crosswise, scoop out seeds, and cut flesh into 1-inch chunks. In medium oven proof container add olive oil, honey, grated galangal, and Himalayan salt. Transfer to oven heated to 375º and roast until tender, about 20 minutes. Serve with some wilted greens.
