Just when I think I've tried them all, I discover another variety of squash. Today I tried Kabocha squash, an Asian winter squash that looks like a mini pumpkin. The flavor is similar to the always popular butternut squash but the kabocha is actually even sweeter (it's often used in desserts). Like most squash, the kabocha is very versatile and can be used in almost any recipe that calls for another winter squash. Or if you wanna taste the flavor on it's own, simply roast the Kabocha like I did.
Roasted Kabocha Squash
1 Medium Kabocha Squash, peeled and cut into cubes
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Place squash cubes on baking sheet. Spray with nonstick spray, then sprinkle with salt, pepper, and chili powder to taste. Mix together with your hands until squash is evenly coated with spices.
3. Roast 40 minutes, stirring halfway through, or until squash is tender.