Kabocha squash has a nice dense texture and is a very satisfying side dish. This recipe is for delicious squash wedges with honey balsamic glaze. Just use your fork to remove the flesh from the skin as you eat and enjoy.
1 kabocha squash
2 tablespoons olive oil
3 tablespoon honey
2 tablespoon balsamic vinegar
Preheat your oven to 400 F.
Wash the outside of the squash, since you will be serving the squash in its shell. Cut into wedges.
Mix the olive oil, honey and balsamic vinegar in a large bowl. Toss in the wedges to coat.
Place the wedges on a greased or non-stick baking sheet, with the flesh facing up. Brush the extra dressing over the wedges. Bake for 30 minutes or until soft.