"Blackening" delicious Sunshine squash by coating it w/ Cajun seasoning makes for some killer squash tacos. Pairs well with Cilantro and Lime Cole Slaw.
- ½-1 kabocha, cored and sliced in ½–¾" thick strips
- "cajun" seasoning blend (we use this one, picked up locally)
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Preheat oven to 350°.
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Drizzle squash with oil (safflower or olive), toss to coat, sprinkle with a fat pinch of sale, and toss again.
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Dust liberally with the cajun seasoning (like a lot) and toss to coat, then repeat to ensure good coverage.
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Spread on a baking sheet and roast for 25-30 minutes, turning once. Sqaush should be lightly browned, and cooked enough that it's not "juicy moist", but not so much that it's tough and bone dry.