Squash is one of those vegetables I love but can only eat in small amounts. This recipe changed that.
The special ingredient? Coconut oil. Starchy squash needs a heavy, decadent oil to stand up to its texture and sweetness and coconut oil is up for that job.
If you’re looking for a healthy side dish this Thanksgiving, try this one.
Roasted Kabocha Squash
1 small Kabocha squash, de-seeded and cut into bite-size pieces
2 Tbsps coconut oil
a sprinkle of Pumpkin pie spice (or a combination of ground cinnamon, nutmeg and ginger)
Preheat the oven to 425. Place the squash pieces in a lined baking tin. Add the oil and spices and stir to cover the squash evenly and completely. Bake for 40 minutes, until squash is fork tender.
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