Wednesday, October 19, 2016


  • 1 medium kabocha squash
  • 2 tablespoons coconut oil, melted
  • Kosher salt
  • Freshly ground black pepper
Preheat the oven to 400 F, rinse the squash under running water, and dry it. 

Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. One of the best ways to attack it is to cut off the top and the bottom
Scoop out the seeds and cut the squash into thin wedges.
Toss the squash with the coconut oil and season the slices with salt and pepper.
Place the squash in a single layer on a foil-lined baking tray and roast  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.

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