Roasted Kabocha Squash With Coconut Oil

Roasted Kabocha Squash With Coconut Oil is one of my favorite items on the table from October to December. Easy to make, elegant, and delicious.

Roasted Kabocha Squash With Coconut Oil

Roasted squash is one of my favorite items on the table from October to December. I love the different varieties of pumpkin and squash you can find in grocery stores.

I also grew up knowing only about pumpkin, and I always associated it with sugar, as my grandma or my mom used to make only pumpkin pie, pumpkin strudel, and sometimes pumpkin soup.

This recipe is very easy to make and requires only a few ingredients. I used Kabocha squash, but I also tried acorn and even pumpkin. The pumpkin will be sweeter but still very delicious.

How to make roasted kabocha squash with coconut oil:

Step one.

Preheat the oven to 400F.

Step two.

Cut the squash in half. 

Note: Use a sharp knife and be careful with your fingers. The shell of this particular squash is kind of hard, so you need to pay attention to your hands.

Make it easier for you by cutting off the top and the bottom, so it gives you more support on the table when you slice it.

I did not have to do that with my squash, but you might need to cut the bottom at least.

Step three.

Using a tablespoon, remove the seeds from both insides.

Step four.

Cut the squash into thin wedges.

Step five.

You will need only these ingredients: salt, pepper, and coconut oil. Melt 2-3 tablespoons of coconut oil in the microwave and massage each slice of squash with it.

Do the same thing with salt and pepper. I did not measure the salt and pepper because this is based on the size of the squash and your taste.

Step six.

Roast the squash in the oven for about 30 mins flipping the wedges over after 15 mins. They are ready when they are a little bit crunchy on the outside and soft inside.

Serve warm.

That’s it! If you make it this way, you have a delicious vegetable that can be paired with any kind of meat, rice, quinoa, other roasted vegetables, and salads.

More recipes to love:

Acorn Squash With Chicken & Fennel

Sweet potato casserole

Easy Baked Pumpkin Mac And Cheese

Vegetarian wild rice and mushroom stuffing

Baked Cheesy German Spaetzle Pasta With Caramelized Onion

Pumpkin Bread With Walnuts And Raisins Recipe

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Yield: 6 servings

Roasted Kabocha Squash With Coconut Oil

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Roasted Kabotcha Squash With Coconut Oil is one of my favorite items on the table from October to December. Easy to make, elegant and delicious.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 Kabocha Squash
• Salt and pepper to taste
• 2-3 tablespoons coconut oil

Instructions

1. Preheat oven to 400F.
2. Wash the squash and dry it with a towel.
3. Cut off the top and the bottom to give you more stability when you slice it.
4. Cut the squash in half and scoop the seeds out with a tablespoon.
5. Slice the squash in thin wedges.
6. Toss them with salt, pepper to your taste and some melted coconut oil
7. Roast them in the oven for about 30 mins and flip them over after 15 mins.
8. They are ready when they are a little bit crunchy on the outside and soft inside.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 51mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 1g

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