Instructions

1. Wash and dry your kabocha squash, then place it (whole) in a 400F oven on a lined baking sheet for 18-20 minutes.
2. Remove from oven and cool until easy to handle. Remove the stem if it is protruding before cutting.
3. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon.
4. Slice the squash into wedges, trying to keep the slices uniform for even cooking, peel if desired.
5. Place the slices onto your lined baking sheet, adding seasoning if desired. Place back into the oven for 40 minutes, flipping halfway through.
6. The squash will last in an airtight container in the refrigerator for 3-4 days.