From autumn to spring pumpkins and squashes appear in many traditional Italian dishes. One of my favorite recipes is this roasted kabocha squash fries.
Ingredients
1 kabocha squash
Instructions
Preheat the oven to 340°F (170°C).
Cut the squash in half. Scoop out the seeds and carefully remove the rind with a sharp knife.
Slice the peeled squash, cut the moon shaped crescents in half and distribute on a baking sheet lined with wax paper. The thickness of the slices depends on personal taste and will affect the baking time.
Bake for about 30-40 minutes for thinly sliced fries and about 60 minutes for thickly sliced. Check every 10 minutes to make sure that the fries are not burning; turn down the heat if needed. The fries are done when they have a deep roasted orange color. No need to flip or rotate the fries while baking.
Recipe by Italicana Kitchen at https://italicanakitchen.com/roasted-kabocha-squash-fries/