Our CSA sent us a red kabocha squash a week and a half ago, and we used it this evening in one of our favorite recipes: penne with squash and roasted garlic. A kabocha is also called a japanese pumpkin, and it is a very sweet squash. Mostly they are green, but ours was the red kind, and it was a very deep reddish-orange.
After we had dinner, I roasted the seeds. I used to only roast pumpkin seeds, but then I discovered you can roast the seeds of any winter squash. The kabocha seeds were thicker and fatter than the usual pumpkin seeds, and took longer to roast than usual.
Normally I roast my seeds plain, but this time I sprinkled the seeds with “Jamaican Jerk” seasoning powder and a dash of lime juice, in addition to the usual salt. So, they are fat jerk seeds. And they are yummy!