Roasted Kabocha Squash

By mirandavoegeli

Ingredients

• 1 medium kabocha squash
• 2 Tbs coconut oil, melted
• Salt
• Pepper

Details

Servings 1
Adapted from nomnompaleo.com

Preparation

Step 1

Preheate oven to 400 F.

Rinse the squash under running water, dry it, and if you’re gonna peel it, do so now with a sharp peeler. Cut in half, scoop out seeds and slice into 1 1/2 inch wedges.

Put slices of squash on braking sheet, brush with coconut oil, and sprinkle with salt and pepper.

Roast squash for 30 minutes, flipping them over at the midpoint. The wedges are ready to eat when they’re slightly crunchy on the outside and fluffy and soft on the inside.