Just give it a clean green cooking sesh! Kabocha, a new way to dip.
Preheat the oven to 375 degrees and line a sheet tray with aluminum foil.
In a large mixing bowl, toss the squash and olive oil until well coated. Spread the squash evenly across a sheet tray (making sure that each piece of squash is touching the surface of the pan, for even browning). Sprinkle sea salt.
Roast in your 375-degree oven for approximately 20 minutes, flip and roast for another 25 minutes or until kabocha squash is golden brown on both sides.
While the squash is roasting, make the simple sriracha dipping sauce. In a small bowl, combine the 0% Greek yogurt, siracha sauce, and sea salt. Mix well.
Serve alongside with the kabocha fries and mmmm, totally, pure heaven.
Candice Kumai Tip: This squash is found at most of your local grocers, you’ve just probably ignored the poor thing for the last decade. Kabocha is extremely hard to cut, I’ve found that slicing with a ceramic knife versus a chef’s knife eases up on those muscles needed.