Roasted Kabocha Squash
I'll admit now that I don't usually measure ingredients. But I err on the healthy side. Kabocha squash! I know, I know, it's a fall/winter squash and it's summer. I guess you can see how much I like kabocha. 1 kabocha squash 1 tbsp liquid coconut oil salt pepper Heat oven to 400 degrees F. Chop up kabocha (I use a cleaver. Make sure your knife is sharp, because kabocha is hard to cut) into slices. Toss in a bowl with coconut oil, salt, and pepper. Roast for 30 minutes, flipping them over at the 15 minute point. It's delicious and filling!! Even K who doesn't like coconuts liked it. K said it smelled like butter :D
Comments
Post a Comment