During the fall, squash and pumpkin season is in full swing at the farmers' market. We picked up a small organic kabocha squash, and roasted it until tender. Topped with fried shallots, this classic fall dish takes on a northern Thai flavor.
Preheat oven to 400 degrees.
Cut top and bottom of the squash, then split the whole gourd in half laterally. It should be easier to cut into ¼-inch slices now.
Place the slices in a bowl, and pour olive oil over them. Add salt and pepper to taste, and mix.
Arrange the slices on a baking sheet, and put in the oven for 15 minutes. Flip each piece, and cook for another 10 minutes. Be careful when taking the pieces off the sheet, as they can fall apart — we used a spatula.
Heat the oil in a small saucepan. When the oil reaches 275 degrees, add the shallots. Watch them carefully, and remove from oil when they become golden brown. Serve with the roasted kabocha.