My baking inspiration comes from the summer of 2007, when I lived in Japan for 3 months. During my brief stay, my overstimulated tastebuds were going crazy with the variety of new kabocha dishes. But among the kabocha salads and kabocha tempura, I will always remember my first lunch when I arrived in Japan. I was surprised with a baked kabocha. Look, I even saved the picture!
(Notice the kabocha slice at the top.)
Two years later I tried to mimic this. But I had a difficult time cutting the kabocha into even slices, since I was using my roommate's 8 inch knife (we are currently a one-knife household).
Baked Kabocha Dippers-
Cut kabocha in half and take out the seeds.
Slice into uniform strips, the thinner the better.
Bake for 10-15 minutes at 350, and flip the slices halfway.
When kabocha is tender, remove from oven and eat.
It's sweet and starchy by itself, or dip in soy sauce for a salty zing!
Just Hungry's blog has a sweeter version too! Sweet and Spicy Roasted Kabocha Squash.
This ends my 3-post ode to kabocha. I hope you enjoyed my stories, learned something new, or gathered inspiration to eat this sweet green and orange pumpkin. Happy Kabocha!