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| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
as a side dish
|
Ingredients
- 1 medium kabocha squash
- 2 tablespoons olive oil or melted coconut oil
- salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- Preheat the oven to 400 degrees. Wash and dry the squash, then cut off the top and the bottom.
- Cut the squash in half lengthwise, and use a spoon to scoop out the seeds.
- Cut the squash into 1/2 – 1 inch wedges, and toss them with the oil, salt, and pepper.
- Place them in a single layer on a foil or parchment-lined baking sheet, and place into the oven.
- Roast for 30 minutes, flipping the wedges after about 15 minutes. They’re ready to eat when they’re slightly golden brown and crunchy on the outside, and soft and fluffy on the inside.
Recipe Notes
Recipe from Nom Nom Paleo at http://nomnompaleo.com/post/11136213353/roasted-kabocha-squash.