Roasted Kabocha Squash
Our Kabocha Squashes from Bedlam Farms Organic are famous amongst chefs for their especially sweet flavour similar to that of a sweet potato. We love this simple roasted squash recipe to enjoy on a Sunday evening.
- 1 medium kabocha squash
- 2 tablespoons ghee, olive oil, avocado oil, or melted coconut oil
- Celtic sea salt
- Freshly ground black pepper
- Preheat the oven to 200 C with the rack in the middle. Rinse the squash under running water, and dry it. (If you’re going to peel it, do so now with a sharp vegetable peeler.)
- Kabocha takes a sharp knife and a bit of brute force to cut up. The best way to attack it is to cut off the top and the bottom, because once the flesh is exposed, cutting it in half is a breeze.
- Scoop out the seeds and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.
- Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray and pop it in the oven.
- Roast the squash 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.
Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Fiber: 3g