The best part about my Halloween decorations this year? They’re edible! One of the kabocha squashes sounded particularly good the other night, so I chopped some up and roasted them for about 20 minutes with a little olive oil, salt, pepper and red pepper flakes. A perfect squash doesn’t need much else.

My favorite squash is my mom’s acorn squash — roasted with just a little bit of brown sugar and butter. But kabocha squash is already pretty sweet so I went the savory route. After they were soft and carmelized on the bottom, I cut up the pieces and tossed them in a salad with kale, dried cranberries, feta, red onion and pepitas. 

By the way — you need a good knife when cutting your kabocha. I’m learning the hard way that I am in desperate need of a new knife set.


  1. ok, i have an acorn squash i need to roast but i’ve never done it before!

    so how does your mama do it?

    • brunnervanessa said:

      so good! she just puts a little butter on halved squash, and sprinkles brown sugar around it. around 400 for 45 mins or so, and they’re set!

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