I have been in love with kabocha since I came across it. It has this natural sweetness and wonderful texture and like all squash is versatile in its use. When I bought this kabocha, I had planned to fuss with it, but at the last minute, I had little time to do something with it. I stuck it in the oven and figured if worse came to worse, I would mash it and serve it plain. Plain kabocha squash is delicious.
As it turns out, I made one change to this, I added two tablespoons of apricot jelly to the squash, mashed it and served it. How easy can you get? I baked it for an hour at 350 Degrees.