Roasted Kabocha Squash (See Recipe Below)
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Serving Size: ~4 servings

Ingredients:
- 1 small kabocha squash (~1 lb)
- 2 tbsp softened butter or olive oil
- kosher salt
- freshly cracked black pepper
- honey

Directions:
1. Preheat oven to 400F.
2. Make sure squash is well-scrubbed and clean
3. Cut squash length-wise as shown.
4. Scoop out and discard seeds and stem of squash.
5. Cut squash again length-wise as shown.
6. Place on a foil-lined baking sheet, flat-side down.
7. Scatter bits of butter on squash or drizzle with olive oil.
8. Add salt and pepper.
9. Drizzle with honey.
10. Pop into oven for 30-35 minutes or until squash is fully softened. *Note: Flip squash about 15-20 minutes in.
11. Remove squash from oven after baking.
12. Plate and top with some melted butter or olive oil, honey, and chopped parsley.

Serve immediately.

You can store leftovers in container in the refrigerator for up to a week or freeze for up to 6 months.

Happy eating!

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