Oven-Roasted #KabochaSalad

20250515 #breakfastdiary 1399, 18°C/clear, 20 min/exercise (M) "Now as I lay wondering what it means to be alive, sunlight fell upon my face. I kept my eyes closed until the light passed. Just like that." (Han Kang, Convalescence Songs) That's how this morning felt. 231kcal oven-roasted #kabochasalad

1/2 kabocha squash, mint, (ricotta cheese dip) 2T ricotta cheese, 1T olive oil, 1T lemon juice, 1t garlic, salt, pepper, chopped parsley

1. Wash the kabocha squash under running water and cut into bite-sized pieces. 2. Place the kabocha on a baking pan, sprinkle with olive oil and salt, and roast in a 200°C oven for 30 minutes. 3. Combine 2T ricotta cheese, 1T olive oil, 1T lemon juice, 1t garlic, salt, pepper, and chopped parsley, mixing evenly. It ends up almost like blue cheese. 4. Plate the kabocha with the ricotta cheese from step 3, and finish with olive oil and a little mint, like the little star candy in a hardtack pack.