Kabocha Squash

Unlike some of the other squash, I love to use kabocha squash raw. It adds great texture to any salad, and you can prep a whole squash and keep it in your fridge to add to anything you make. I love to add raw shaved kabocha to any green salad or to a kale salad with a sweeter roasted squash.

Super Simple How To: Raw Shaved Kabocha Squash

Cut your kabocha squash into wedges, remove seeds, and cut the skin off. (Be careful!)

Use a mandolin or a peeler to shave the squash into thin slices or ribbons.

Store the slices in lemon water in the fridge and pull out as needed to top salads throughout the week or add to your favorite slaw.

Super Simple How To: Roasted Kabocha Squash

Cut your kabocha squash into wedges, remove seeds, and cut the skin off. (Be careful!)

Drizzle with xvoo, sprinkle sea salt, and roast on a cookie sheet for 20-30 minutes at 400 degrees.

Cool & enjoy!