A post dedicated to roast kobocha


Lately, I just can't get enough of roasted kobocha.  Kobocha is Japanese winter squash and taste like a cross between pumpkin and butternut squash... very similar to acorn squash.  Yum.  In my opinion, the best way to prepare it is to slice it length wise, roast it for 15 minutes in a preheated oven at 425 degrees and then flip and roast for another 15 minutes.  You can add salt, cinnamon, brown sugar, nutmeg, curry powder etc..or whatever spices you have on hand but I find it taste best plain. 

An Ode to Roast Kobocha:

Roasted so tender
Best unadulterated
Nature's nutty gold

(yes, I'm a dork. I wrote a haiku about a vegetable.)


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