1kabocha or kabocha buttercup squashabout 7-8 inches in diameter
2tablespoonstamari or coconut aminos
2tablespoonsdark sesame oil
2-3tablespoonsblack sesame seeds
Fresh chiveschopped fine, optional
Preheat the oven to 375 degrees F.
Cut the kabocha squash in half and scoop the seeds out. Keep the seeds to roast like any pumpkin seeds, or discard.
Slice the squash into wedges about 1 ½-inches at the widest part (I usually aim for 12 wedges unless the kabocha is very small).
Cover a rimmed baking sheet with parchment paper and arrange the slices onto the paper.
Brush the slices with tamari. If you are eating low-salt as we are, brush only one side. If you prefer them saltier, flip the slices over and brush the other side.
Brush the slices, including the peels, with the roasted sesame oil. I usually only brush the exposed side and peel.
Sprinkle the slices with black sesame seeds.
Roast in the preheated oven for 25-30 minutes.
Serve, if desired, with a little dipping sauce made with some tamari and sesame oil for anyone who wants them saltier. If we have fresh chives, as we do in the summer, we chop them finely and add to the sauce.
As ovens vary in how fast they cook, poke the slices to be sure they are tender. If not, leave them in the oven longer. Sometimes at high altitude as in Denver, they take another 10 minutes!