Editor’s note: This dish from our sister site Vibrant Wellness Journal is my favorite roasted squash recipe ever. The ingredients list in the original recipe calls for kabocha pumpkin, but I’ve used it with acorn squash without any problems. I’ve also made it without the brown sugar, and it’s delicious either way. This roasted squash is a staple in my kitchen, and I’m so thrilled to share it here!
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.
Roasted Squash: Simple Roasted Kabocha Pumpkin
Yield: 2-3 servings
- 1 small kabocha squash or acorn squash, seeded and sliced into 1/4″ thick slices
- 2 tablespoons coconut oil
- 1 tablespoon coconut sugar or brown sugar (optional)
- 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!