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Kabocha squash. Roasted with honey and ginger. Sound good? It is!

What you need:

1 kabocha squash
2 tbsp of olive oil
4 tbsp of honey
1 tbsp of grated fresh ginger
1/2 tsp of salt

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 easily.