Oven Roasted Kabocha Squash
Preparation Time: 10 minutes
Cooking Time: 35 minutes
1 medium size Kabocha squash (cut into 1"-2" thick wedges)
1/4 cup olive oil
2 tablespoon balsamic vinegar
1/4 cup liquid aminos
3 cloves fresh garlic (minced)
1 tablespoon fresh or dried whole rosemary
1/4 teaspoon paprika
Pre heat oven at 375 degrees. Wash and scrub Kabocha squash. Cut the squash in half and remove the seeds with a spoon, set seeds a side for planting or roasting. Next cut the squash into equal size wedges about 2" thick.
In a small mixing bowl add the marinade ingredients and mix. Place the squash wedges in a large bowl and pour the marinade over the squash. Mix until sauce is evenly distributed over each wedge. Place the squash onto a baking sheet or roasting pan in a single layer. Be sure that the pieces do not overlap so that they will cook evenly. Place in the oven for approximately 35 minutes. Remove and let cool. The edges will be crispy and the inside golden and sweet.