In Japan they commonly use a kind of squash called kabocha, that they translate as 'pumpkin' to English. However, you can find the charming kabocha here as well. This is a delightful squash because of its delicate flavour and dry texture. I am a big fan of the dry textured squash.
Being short a kabocha, but having a butternut on hand, I used the butternut for this dish. The butternut is also a delightful squash. But it's not, you know, kabocha.
Thinly sliced squash is tossed with oil, sea salt, and spices such as chili powder -- or heck, curry powder. The squash is then backed on a baking sheet until it is turning brown. Try 45 minutes.
I think I used a little chili powder, sea salt, some nutritional yeast, and black pepper.
If you use a dry squash like kabocha, bake it until it is browning nicely here and there, and little crispy and dry to the touch. If you are using a wetter squash, such as the also adorable butternut, you won't achieve that lovely dryness, but baking will still do delightful things to it.
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