Try my Whole Roasted Kabocha Squash with Chipotle Butter for a healthy fall side dish. This method is the greatest way to cook winter squash.
– 1 kabocha squash, (approximately 3-4 pounds) CHIPOTLE BUTTER – 1/2 cup unsalted butter, at room temperature – 1 Tbsp chipotle powder – pinch salt, (omit if you used salted butter)
Set oven to 400°F. Place squash on a baking sheet and pierce the top with a small sharp knife.
A sharp knife should easily puncture the flesh after one hour of baking. Slice squash wedges and spoon out seeds and fibers. Serve hot with Chipotle Butter.
Blend the butter and chili powder together until everything is fully mixed to make the chipotle butter.
If you used butter that wasn't salted, add a little salt to taste. Put the butter in a small jar and keep it in the fridge until you need it.