Roasted Kabocha Squash With Cinnamon Recipe
Looking forward to making something exciting? Here's a simple and nutritious Kambocha recipe to rejuvenate your palette!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4 people
Ingredients
- 1 cut into half kabocha squash seeds removed
- 2 tbsp olive oil or coconut oil
- 1/2 tsp pepper
- salt as per taste
- 1 tsp cinnamon powder
Instructions
- Preheat the oven to 400 degrees. Carefully cut the squash evenly in half.
- Scoop out the innards and seeds from both halves of the squash.
- Cut each squash into further halves 3-4 times more to form wedges.
- Rub each wedge with coconut or olive oil and place on a baking sheet covered with a foil.
- Season each wedge with pepper, salt, cinnamon, brown sugar or garlic powder, depending on your taste and preference.
- Bake the squash for 30-35 minutes.
- Allow the squash to cool for 5-10 minutes and then serve or use it in your recipe.
Notes
Always remember to store Kabocha in a cool, dry, and dark place. They can last up to several months. You can use any spices to season this squash with, or just salt and pepper. It's also good with a drop of maple syrup or a pinch of brown sugar.