Kobucha Squash


Last week I discovered that kobucha squash is the most delicious and buttery variety of squash… I am sold!

I baked the two halves for about 15-20 min at 350 (don’t overcook!) and served them with plenty of butter, maple syrup, and a splash of salt. They are truly divine. Of course a puree is also a good idea. Could be great over other vegetables!


One Response to “Kobucha Squash”

  1. Claudia Says:

    I’ve been putting the whole, uncut kobucha in the oven for an hour or less and it comes out really moist. We don’t cut it until we have it on the table. Highly recommended.

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