Published on December 14th, 2012 | by Andrea Bertoli10
quick meals: roasted Kabocha pumpkin
Few things make me happier than super-simple vegetable preparations that yield delicious results. Case in point: Roasted Kabocha Pumpkin. The hardest part is slicing the thing: Kabocha has a tough skin, but it’s totally edible, so you don’t need to peel it. After it’s sliced, toss with a bit of coconut or olive oil, sprinkle on just a pinch of brown sugar, roast for just 15 minutes and you have sweet, awesome pumpkin to enjoy for any meal of the day.
Simple Roasted Kabocha Squash
1 small kabocha squash, seeded and sliced into ¼ inch thick slices
2 Tablespoons coconut oil
1 Tablespoon coconut sugar or brown sugar
- Preheat oven to 450º and line a baking sheet with parchment paper.
- Toss kabocha slices with coconut oil and brown sugar. Layer onto baking sheet in a single layer and bake for 15 minutes, or until very soft. That’s it! Enjoy!