V called me asking for cold weather comfort food on a raining-sideways day. This soup does the trick.
Another option is to bake the squash — in slices! This is a great appetizers for wintery parties.
1 kabocha squash
1 Tbsp olive oil
1/4 tsp sea salt
1-2 Tbsp grated Parmesan
Set the oven to 400 degrees. Prepare a cookie tray by 1) covering it in aluminum foil (shiny side up) or 2) spraying the surface with canola or olive oil. Set aside.
Because you can eat the rind of kabocha squash, give the skin a quick scrub. Halve the squash and de-seed. Cut the squash into demi-lunes or half circles, but small enough to hold easily. Depending on the size the the squash you buy, you may need to cut the halves in half crosswise.
In a medium-sized bowl, pour the olive oil and sea salt. One by one, lightly coat the squash pieces in the oil and salt. Then place them on the cookie tray.
Bake in the oven for about 10-12 minutes. They should be soft (edible) but not mushy.
When baked to your liking, lightly sprinkle the grated Parmesan on the squash slices. Serve immediately with a crisp white wine!