Kobacha squash, or Japanese squash is a low carb winter squash. About half the carbs of butternut squash, but with all of that flavor that we love! I find it to be a very versatile and lovely side dish.
I have even used this squash for soup, made in a similar manner as pumpkin or butternut squash soup.
1 kobacha squash
Salt & pepper to taste
1/2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp turmeric
1/2 tsp onion powder
1/4 tsp ginger
Slice your kobacha squash & remove seeds. In a bowl, toss in salt, pepper, onion, ginger, cinnamon, nutmeg turmeric & olive oil.
Roast in a parchment lined pan at 400 F for 30 minutes or so.
So delicious! Even the skin is edible.