This is a good snack-ey way to eat kabocha. It is similar to roasted sweet potatoes but it not as starchy.

Seed and cut the kabocha so they look like cantaloupe. Best to have a very sharp chef's knife and a lot of leverage. Cutting is definitely the most hazardous part. 

Because I'm short, I did it on the floor so I could get more leverage. If you have a household pet, it's best to keep Muffin or Spot out of harm's way when you start cutting on the floor.

The end product can be finger food or a side dish. We've even eaten the leftovers cold from the fridge, but they taste best when they are warm with a little bit of the sticky-crispy-chewy-sweet-shoyu caramelized sheen to them.

And remember, green skin on is best. Because my mom says so, it tastes good, and I'm thinking it's physically impossible to skin a kabocha anyway.

Click here for the recipe. And while we will definitely have my Aunty's famous candied yams at Thanksgiving, roasted kabocha would be a good complement.

Eat Well. Be Well.