Kabocha (Japanese Squash) and Sesame Spinach

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!

Japanese Squash and Sesame Spinach

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

Method:

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

Serve hot

 

 

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