Roasted Kabocha Squash
Ingredients
- 1 kabocha squash
- 2 tablespoons of extra-virgin olive oil
- A pinch of sea salt and freshly ground black pepper
- Sesame Ginger Dressing
- ¼ cup of chopped scallions
- Sprinkle of sesame seeds
- A handful of microgreens
Instructions
- Preheat the oven to 425°F.
- Place the whole squash in the oven for 10 minutes to warm it up.
- Line 2 baking sheets with parchment paper.
- Cut the squash in half lengthwise and remove the ribbing and seeds.
- Slice the squash into 1½-inch slices.
- Divide the slices among the baking sheets.
- Drizzle the slices with olive oil.
- Sprinkle salt and pepper over the slices.
- Roast the squash in the oven for 25 to 30 minutes, flipping halfway, until they turn golden brown and become tender.
- The skin of the squash should also be tender and is edible.
- Arrange the roasted squash on a shallow platter.
- Drizzle the squash with the dressing.
- Sprinkle scallions, sesame seeds, and microgreens over the squash.
- Season with more salt and pepper to taste.
- Serve and enjoy.
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