Recipe adapted from Williams Sonoma
Kabocha squash is a small, round flavor bombshell whose bright orange flesh tastes like a cross between pumpkin and sweet potato. If kabochas are not available, substitute Hubbard, butternut, acorn, or your favorite squash. (Note that delicatas will require shorter cooking times.) Recipe adapted from Williams Sonoma.
Roasted Kabocha Squash with Red Onions and Garlic
Ingredients:
2 Kobocha squash, about 2 pounds., halved, seeded and cut into wedges
2 red onions, cut into wedges
3 bulbs of elephant garlic, tops cut off crosswise
3 tablespoons extra virgin olive oil (EVOO)
2 tablespoons chopped fresh sage
Kosher salt and freshly ground pepper
Preheat oven to 375 degrees F (190 C). On a nonstick baking sheet (or a silicone baking mat), toss together the squash, onions, 2 tablespoons of the oil and chopped sage. Spread out to a single layer on the baking sheet; season with salt and pepper. Nestle garlic bulbs in among the onions so they stand up, cut sides exposed. Drizzle garlic with the remaining tablespoon of oil. Roast until the squash is tender, about 30-35 minutes. Serve warm.