ROASTED KABOCHA SQUASH WITH KALE CHIPS
Oh yeah. One of my top favorite foods as I have mentioned is Winter Squash but really… Kabocha Squash. I have been obsessed for over a decade. That is a big part of discovering all the spectacular squashes available from my local Farmers Market when I moved to Los Angeles.I am a huge winter squash-a-holic. What can I say, anyone else? Oh and in case you are wondering… YES I leave the skin on and it is amazing every time. Wait though. I will not stop there. I sprinkle a hefty bunch of fresh kale to also roast off in the oven. The perfect combo. The perfect dish. Not only is this dish healthy as can be but it is truly delicious and hearty. Great with any meal especially in the Fall or Winter. When preparing any winter squash – get ready for an arm workout! So worth it though, I promise. The healthiest and heartiest dish! A combo of smooth and buttery Kabocha Squash with roasted kale as a topping. Perfect anytime but especially in the Fall and Winter Seasons.
Ingredients
- 1 organic kabocha squash cut into slices
- 2 tbs of organic coconut oil or oil of choice
- 1 bunch of organic kale chopped - can buy pre washed too
- Himalayan salt + pepper to taste
Instructions
- Preheat the oven to 400F.
- Wash the squash. Cut into half. Scoop out the seeds. (sometimes I roast those too!).
- Next cut into wedges. I like to roast them at this size but you can always cut them into more bite size pieces.
- Now I drizzle coconut oil (or oil of choice) over with salt and pepper.
- I place the wedges over parchment paper and roast for about 20 mins. Then I flip the squash over and for the last 10 mins or so, add the kale over the top to also roast right on up. If needed, I add additional oil or cooking spray to not burn the kale. If you are not using the kale, you can just roast for about 25-30 mins and flip once.
- You will know it is done because it will smell amazing and it will be crunchy on the outside and soft and decadent on the inside. Enjoy!
Notes
You can use any oil you prefer. I like coconut oil or olive oil.
You can remove the skin if you prefer by using a peeler.
If you are not using the kale, just roast all the way for about 25-30 mins, flipping once. Otherwise I like to use additional cooking spray over the kale to finish off for that perfect crisp.
Serve with your favorite meal. A perfect side dish!
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