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.
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.