Roasted Kabocha Squash

Preheat oven to 400f/204c

Wash and dry kabocha squash thoroughly then cut the top off at least 1 1/2 inches (4 cm) below the stem

Using a spoon, push through the top and scrape out the seeds

Place the squash and the stem on a baking sheet

Season the inside with salt and pepper then place in the oven for about an hour

Test doneness with a fork

The flesh should be soft

Remove the roasted squash bowl and allow it to cool

Use to serve your favourite soups, stews, stuffing or side dish