Slice the Kabocha up pretty thin
(and it makes A LOT) with the skin and all, lay them flat on a baking
sheet, drizzle in olive oil and bake on 425-450 for 15-20 minutes.
The
minute you pop them out of the oven, sprinkle them with salt and voila,
crispy on the outside, soft on the inside kabocha.
GREAT PALEO SNACK
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