Hi everyone! Are you afraid to eat squash because cutting into it to roast seems like you are risking your life? If that is your concern, just dig a little hole in it with a serrated knife and then start to cute Please make sure your knife is sharp!
This Kabocha is such a delicious squash from Japan that tastes like a sweet potato. You MUST try it!
One small Japanese squash, split in half and roasted open side up, at 425 degrees for 40 minutes or until tender-dice it up when cool and set aside
8 cups fresh, washed and dried spinach
1 tsp toasted sesame oil
1/2 tsp brown sugar honey
Heat up a medium sized frying pan with the sesame oil
Add in the spinach and stir for a few minutes until wilted
Add in the roasted squash and stir
Sprinkle on the sugar or honey and stir to combine