Roasted Kabocha Squash With Coconut Oil
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.
Servings: 6 servings
Calories: 98kcal
Ingredients
- 1 Kabocha Squash
- Salt and pepper to taste
- 2-3 tablespoons coconut oil
Instructions
- Preheat oven to 400F.
- Wash the squash and dry it with a towel.
- Cut off the top and the bottom to give you more stability when you slice it.
- Cut the squash in half and scoop the seeds out with a tablespoon.
- Slice the squash in thin wedges.
- Toss them with salt, pepper to your taste and some melted coconut oil
- Roast them in the oven for about 30 mins and flip them over after 15 mins.
- They are ready when they are a little bit crunchy on the outside and soft inside.
Nutrition
Serving: 1g | Calories: 98kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Sodium: 51mg | Fiber: 2g | Sugar: 4g
