Roasted Kabocha Squash

Name: Roasted Kabocha Squash
Prep time: 15 min
Total time: 45 min
Yield: 1 squash, about 4 portions
Ingredients: 1 (2½–3 lb) Kabocha squash; 2 tbsp Grapeseed oil; 1 tsp kosher Salt; ½ tsp Garlic powder; ½ tsp Coriander (optional); ½ tsp Cumin (optional); ½ tsp Smoked paprika (optional); ¼ tsp Cardamom (optional); 1 tsp dried Dill (optional); 1 tsp dried Oregano (optional); 1 tsp dried Basil (optional); ¼ cup Fogato pesto (optional)

I don't believe in measurements. Three shakes of each.

Ingredients

1 (2½–3 lb) Kabocha squash
2 tbsp Grapeseed oil
1 tsp kosher Salt
½ tsp Garlic powder
½ tsp Coriander (optional)
½ tsp Cumin (optional)
½ tsp Smoked paprika (optional)
¼ tsp Cardamom (optional)
1 tsp dried Dill (optional)
1 tsp dried Oregano (optional)
1 tsp dried Basil (optional)
¼ cup Fogato pesto (optional)

Steps

Preheat the oven to 425°F.
Cut the squash into 1–1½ inch squares. Leave the skin on; it's edible.
Toss with the oil, salt, spices, garlic powder and whatever herbs you have.
Spread in a single layer and roast, flipping halfway.
Spoon pesto over the hot squash.

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