ROASTED & SPICED KABOCHA SQUASH

If you love the natural sweetness of sweet potato and butternut squash, then the modest looking Japanese kabocha (kuh·bow·chuh) squash may become one of your new favorite dinner sides. With an edible peel, this squash is easy to prepare. If you are looking for a fun new dish to bring to your next Thanksgiving or #friendsgiving gathering that your family and friends will love, give this recipe a try!

SERVES 2-4

INGREDIENTS:

• 1 Kabocha squash, halved and pulp and seeds removed

• 1/2 tsp pumpkin pie spice

• 1/2 tsp paprika

• Salt and Pepper, to taste

• Avocado or Coconut Oil Spray

DIRECTIONS:

1. Preheat the oven to 425 degrees F.

2. Line a large baking tray with aluminum foil. Mist lightly with coconut oil spray.

3. Scrub the exterior of the squash with a brush or cloth under running water. Dry with a towel. Cut the kabocha squash in half. With a spoon, gently scoop out the seeds and pulp of each half and discard. (If you would like to remove the skin, be sure to peel before slicing; however, the peel is edible and resembles the crunchy skin of a sweet potato once cooked.)

4. Slice or cube the squash and add to the prepared baking tray. Mist the squash lightly with your oil spray.

5. Sprinkle the squash with spices, salt, and pepper.

6. Add to preheated oven and roast for 30 minutes, or until fork tender and edges begin to crisp.

7. Remove from the oven and serve.