During the summer I’m happy to eat raw foods for breakfast, lunch and dinner. It feels right all summer and by the time August rolls around I’m usually pretty convinced that I’ll continue to eat 80- 90% raw throughout fall and winter. Something magical happens each year around the beginning of October- as the temperature begins to drop I start to crave cooked veggies and grains. I’m a big believer in listening to your body so earlier this week I went to the farmers market and picked up my favorite fall veggie, kabocha squash.
I’m a big fan of squash, I love butternut, delicata, acorn…but nothing compares kabocha! It’s uniquely creamy and sweet and perfect for soup, pie or simply roasted. Roasted Kabocha Squash is so flavorful that for this simple fall dinner (see photos below) I served it with lightly steamed broccoli, kale and quinoa sprinkled with gluten-free tamari plus little tahini on the side.
The squash I used was organic so I didn’t peel it (the skin is amazing when roasted!) but if you use non-organic make sure to peel it.
Roasted Kabocha Squash
makes 4-6 servings (depending on size of squash)
- 1 kabocha squash
- 1-2 tbs coconut oil (softened)
- salt and pepper
- Preheat oven to 400°.
- Thoroughly scrub outside of squash. Cut squash in half and use spoon to scrape seeds from middle. Slice each half into wedges about 1/2″ thick.
- Toss squash with coconut oil in large bowl. Mix with your hands until all pieces are covered.
- Place pieces on a baking sheet lined with aluminum foil. Sprinkle with salt and pepper.
- Bake in the oven for about 35 minutes, flipping halfway through. I like mine a little crispier so I leave them in for 40 minutes. Serve right away!