Roasted Kobucha Squash
OH MY GOODNESS, i cannot believe i only discovered this squash at the age of 28. I had been missing out on so much joy 😂! What a delightful surprise this beautiful squash is, such an intense vibrant color and the flavor is so unique, it kinda tastes like a mix of chestnut and pumpkin, and this may sound weird but it tastes a bit like popcorn too 😂😱! This is my favorite way of eating it and It really does not need any additional flavors at all (in my opinion), just a little oil and salt!
- 2 tablespoons coconut or sesame oil ((i love sesame oil with it sometimes too for a different flava!))
- 1/2 teaspoon salt
- 1/2 Kabocha squash sliced
- handful roasted pumpkin seeds
- 1 batch of zesty tahini sauce ((optional))
Preheat oven to 400F
Cut your squash into semi circles by cutting the whole squash in half, remove the seeds and slice, then cut those slices in half
Toss in the oil and salt
Place in a preheated oven for 20-30 minutes till browned and caramelized and fluffy soft on the inside!
While it's cooking prepare your tahini sauce or drizzle of choice, totally can eat them without a sauce too though
Once cooked, drizzle sauce on top and sprinkle with pumpkin seeds
♡ Say a prayer of gratitude, serve with love & eat with joy.
Notes/Substitutions: There is just no substitution for Kobucha squash BUT if you must then butternut shall do!