Sorry for the lack of posts! I have a friend visiting and it's been hard to juggle entertainment, schoolwork, a jobhunt, and updates all at once.
My grocery store started carrying tons of squash for Fall and one was labeled as Buttercup Squash. I did some reading and it is the closest cousin to kabocha. The two taste ridiculously similar, and are suggested to be substitutes for one another if necessary. I'm not 100% sure what mine was, because it looks so similar to the kabocha pics I've seen on everybody's blogs. I'm also not fully secure in my local store's knowledge to label it properly.
The queen of kabocha, Maggie, suggested I roast it. I love roasted anything, so I promptly followed her advice.
Johnny helped me cut it in half, because holy smokes was this unwieldy! Then I scooped out the seeds. The inside smelled sweet, almost like a ripe cantaloupe!
The skin had a waxy film on it, so we chose to peel the outside. Then I cut it into 1/4" slices, tossed with olive oil and sprinkled with salt and pepper. They went into a 425° oven for about 25-30 minutes, flipping once.
Served alongside thin sliced chicken breasts, browned in a little bit of olive oil, with salt, pepper, garlic and onion powders. Also roasted radishes (ehhh) and roasted zucchini.
It was surprisingly great. I love squash, and cook with it semi-regularly, but this was a whole new level of good. I couldn't stop eating it! It's my new favorite!