Kabocha squash. Roasted with honey and
ginger. Sound good? It is!
What you need:
First steam the kabocha. To do that,
first scrub it with
a potato scrubber so the skin is clean, then stick the
entire thing in a steamer and steam it on medium
high for about 10 minutes. Take it out and run a little
cold water over it to cool it to the point where
you can handle it. Then peel it using a vegetable peeler.
Cut the squash in
half, scoop out the seeds (which can become toasted
kabocha seeds), and cut the squash into chunks up
to a cubic inch in size.
Preheat the oven to 325 degrees. Mix
all the other ingredients. Put the squash chunks in
a big bowl, pour the "sauce" over them, and
mix well to coat the squash. Put the squash in a single
layer on any sort of pan and bake for 20 minutes, until
the squash is tender enough to stick a fork through