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
2 Responses
Yum! Is it sweet?
Yes, it is very sweet and dense. Like me 🙂