This unique squash hybrid is smooth and silky like kabocha squash with the rich, sweet flavor of a butternut. Use it as a base for a grain bowl or slice into wedges and serve with a creamy yogurt sauce.
Preheat oven to 375 degrees F.
Cut squash in half lengthwise and remove seeds. Brush the cut sides with oil and sprinkle with salt and pepper. Place on a baking sheet, flesh-side down.
Bake the squash until tender, 45 to 55 minutes. Drizzle with maple syrup, if desired.
1 fat, 1 starch