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.