- 1 large kabocha squash (around 3-4 pounds)
- 4 oz goat cheese, crumbled
- 1 tbsp Jacobsen Salt Co. Infused Garlic Salt
- 2 tbsp Jacobsen Co. Honey
- 1/4 cup olive oil
- 1 tsp fennel pollen
- 1 tsp dried oregano
- 1 tsp chili flake
Adjust oven rack to the middle and preheat oven to 500°F.
Place the whole, uncut squash onto a sheet tray fitted with a resting rack so that air can flow around the squash.
Roast for 45 minutes to 1 hour depending on the size of the squash. The squash should be very dark on the outside and skin a little burned.
To check if the squash is done, stick a toothpick into the side–there should be very little resistance once the toothpick pierces the skin. Keep roasting the squash, checking every 10 minutes until tender. Once done, remove from the oven and let it sit for 15 minutes.
To serve, carefully poke a small hole in the top of the squash near the stem, allowing steam to escape. Cut the squash into large chunks leaving the skin on. Delicately scoop out the seeds and stringy flesh (you can save the seeds for homemade roasted squash seeds).
Place squash pieces on a serving dish and sprinkle with crumbled goat cheese. Drizzle the Jacobsen Co. Honey and olive oil and add the remaining garnishes in a nice even layer. Finish with Jacobsen Salt Co. Infused Garlic Salt and serve while hot.