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Sheet-Pan Roasted Butternut Squash Soup. Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Lindsey Lower. ... honeynut or kabocha squash, can be used in its place.
Get the Roasted Butternut Squash Soup recipe. PHOTO: ANDREW BUI; FOOD STYLING: MAKINZE GORE. ... Kabocha Squash. Sure people love apples, pumpkin and butternut squash, but kabocha has a more ...
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Kabocha is commonly utilized in side dishes and soups, or as a substitute for potato or other squash varieties. It can be roasted after cutting the squash in half, scooping out the seeds, and then cutting the squash into wedges. With a little cooking oil and seasoning, it can be baked in the oven.
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Uncover the pan. Turn the squash pieces over and season with salt. Roast on the top shelf for 15 minutes. Increase the oven temperature to 450° and roast for about 15 minutes longer, until the squash is richly glazed. Transfer the squash to a platter with a slotted spoon. Season the sauce with salt, spoon it over the squash and serve.
55 Cozy Fall Soup Recipes PHOTO: RACHEL VANNI; ... You can use various winter squashes to make this soup, but our top two favorite types are sugar pumpkins and kabocha squash, with calabaza and ...
Slice the squash into pieces so that none is more than 2 inches in any direction (otherwise it will take a long time to cook). Brush with olive oil and heavily salt and pepper. Roast at 425 for about 20 minutes, but check on it frequently. Every squash will be different. When it’s done, peel it and cut into cubes. Set aside for a moment.