Rosemary Garlic Roasted Kabocha
- 1 Kabocha Squash
- 4 – 6 garlic cloves
- 2 sprigs of fresh rosemary
- 1 Tablespoon of olive oil
- salt and pepper (to taste)
Heat oven to 350 degrees. Carefully slice the kabocha in half (it’s rather like a pumpkin). Use a spoon to scoop out the insides and seeds. Lay the cut sides down on a sturdy cutting board and cut wedges (like in the photo). Get a baking sheet and lay the slices out. Drizzle the olive oil on the slices. Add the garlic cloves and rosemary on the baking sheet. Sprinkle on some salt and pepper.
Baking times can vary based on how thickly sliced your wedges are. I put mine in for 30 minutes and that worked well. I’d try 20-30 minute and test the wedges at 20 minutes (poke them with a fork – if it goes in easy and they’re soft, they’re done).
Serve right away. These will keep in the fridge for a couple days.