Kabocha Squash with Cinnamon

Kabocha Squash with Cinnamon

Kabocha squash is a Japanese variety of winter squash. Like other winter squash, kabocha has a sweet flesh that pairs well with warm spices like cinnamon. Spice blends with cinnamon such as curry powder and pumpkin pie spice would also work well.

Serves 4

Preheat the oven to 400°F. Slice 1 kabocha squash in half and remove the seeds before cutting the squash into 1-inch wedges. (You can also choose to remove the skin, in which case the squash can be cut into cubes.) Place wedges on a lined sheet pan. Add 1 Tb avocado oil (or melted coconut oil), ½ tsp ground cinnamon and a pinch of salt. Flip wedges over and add another 1 Tb avocado oil, ½ tsp ground cinnamon and a pinch of salt. Roast for 30 minutes, flipping halfway. 

Pro tip: Due to their tough skin, squash can be difficult to cut through. Microwave the squash for 5 minutes (or pop in the oven for 10 minutes) to partially cook the squash before cutting it.