Ingredients (6 servings):
1 medium kabocha pumpkin
3 cloves garlic, diced
2 tbsp. olive oil
salt and pepper
Preparation:
Preheat the oven to 200 degrees.
Flex your biceps and prepare for a workout. Grab a sturdy knife and cut the kabocha in two, removing the seeds and pulp from the center.
Cut the pumpkin into one inch slices. Drizzle with olive oil and mix in the diced garlic and salt and pepper.
Put the slices on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through the cooking time until the middle is tender and the outside is slightly crispy.
There’s no need to peel the pumpkin, the skin softens right up and is absolutely delicious!