Roasted Kabocha Squash
Simple and delicious roasted kabocha squash.
Servings: 1 squash
Ingredients
- 1 kabocha squash
- olive oil - drizzled over top
- sea salt - generously sprinkled on top
- black pepper - sprinkled on top
- dash cayenne pepper - not enough to make this hot but it wakes up the flavors
- dash cinnamon - optional makes it a little sweeter
- natural maple syrup - drizzled over top after cooking
- Drizzle of melted butter - optional makes it a little more decadent
Instructions
- Preheat oven to 400 F.
- Cut kabocha squash in half and remove the seeds.
- Slice into wedges and place on a parchment paper lined cookie sheet.
- Drizzle tops with olive oil and sprinkle with salt, pepper and add a dash of cayenne and cinnamon (if using).
- Roast for 1 hour.
- Add to serving dish and drizzle with maple syrup and butter (if using).