Roasted Kabocha Squash
Ingredients:
- 1 Kabocha Squash approximately 3–4 pounds (also called a Japanese pumpkin). Can use butternut or acorn squash if you can't find kabocha.
- 2 tbsp Coconut Oil melted
- 1 tsp Sea Salt can also add fresh ground black pepper if tolerated on AIP
Instructions:
- Preheat oven to 400 degrees.
- Cut the squash into bite-sized cubes and place in a large bowl.
- Pour the melted coconut oil over the squash cubes.
- Add the sea salt (and pepper if tolerated) and toss until coated.
- Roast or 30–40 minutes, or until squash is fork-tender.
Nutrition
Calories: 135kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 0mg | Sodium: 590mg | Potassium: 787mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3075IU | Vitamin C: 27.6mg | Calcium: 63mg | Iron: 1.3mg
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