Kabocha squash is a winter squash, sometimes called Japanese pumpkin. It’s super hearty, healthy and tastes amazing. The seeds are great roast with some cinnamon, sea salt, and coconut oil! The fall flavors and the different textures the fall flavors in this dish make it a salad delicious and filling on its own, as a festive side dish for the holidays.
1 small Kabocha Squash, rough cut into thumb size pieces
1/4 cup pumpkin seeds, toasted
1 tbsp olive oil or avocado oil
1 tbsp maple syrup
Preheat oven to 475ºF.
Cut Kabocha squash into thumb size pieces and toss with avocado oil, maple syrup, and pieces of bacon.
Roast for 30 minutes.
While Kabocha is roasting, toast pumpkin seeds in a pan on the stovetop.
After about 25 minutes, stir in the kale and then continue roasting for the final 5 minutes.
Toss and then top with roasted pumpkin seeds!
Prep Time: 5 minutes/ Cook Time: 25 minutes (Total Time: 30 minutes)
Recipe & image: Blair Horton, SoFabFood