Kabocha Squash

Written by Joey Daoud

On November 13, 2017


Kabocha Squash

  • 1 kabocha squash
  • ½ cup flat leaf Italian parsley
  • 1½ tbsp olive oil
  • Sea salt & black pepper (to taste)
  1. Preheat oven to 350ºF.
  2. Finely chop parsley
  3. Wash squash and cut into medium sized chunks. Remove all seeds.
  4. Place squash on a baking sheet or roasting pan, then sprinkle parsley, salt, and pepper on top. Drizzle on olive oil and mix all ingredients well with your hands.
  5. Roast for 15 minutes, stir quash, then roast for another 15 minutes


Kabocha Squash

  • 1 kabocha squash
  • ½ cup flat leaf Italian parsley
  • 1½ tbsp olive oil
  • Sea salt & black pepper (to taste)
  1. Preheat oven to 350ºF.
  2. Finely chop parsley
  3. Wash squash and cut into medium sized chunks. Remove all seeds.
  4. Place squash on a baking sheet or roasting pan, then sprinkle parsley, salt, and pepper on top. Drizzle on olive oil and mix all ingredients well with your hands.
  5. Roast for 15 minutes, stir quash, then roast for another 15 minutes

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