Most instructions on the web suggest roasting kabocha at about 400° F. My usual protocol involves baking the whole squash for about 20 minutes at 400 °F, scooping out the seeds, cutting into 24-32 wedges (depending on size), then roasting for 40 more minutes. At this time of year, I’ve found a regular bounty of kabocha with the ideal, somewhat dry egg-like texture, but some have clearly been sweeter than others. A common technique to increase sweetness of sweet potatoes (including Japanese sweet potatoes) is to bake them at a lower temperature for a longer period of time, giving the … Continue reading Roasting Kabocha: Fast or Slow?