Ingredients
1 medium-large calabaza squash*, acorn squash, or kabocha squash
3 tbsp avocado oil or coconut oil
Sea salt, to taste
1–2 tbsp olive oil
1–2 tbsp minced cilantro
Juice of 1/2 a lime
1–2 tsp minced jalapeno, optional
1 tablespoon coconut yogurt, optional
Instructions
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Preheat the oven to 475º. Pro tip: place your unlined metal baking sheet in the oven to heat up to prevent the squash from sticking as it cooks.
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Cut the squash in half, scoop out the seeds, and slice into ¼ – ½-inch slices.
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Transfer the squash to a large bowl and toss it with the coconut or avocado oil.
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When the oven and pan are hot, carefully remove the pan from the oven and transfer the squash to the pan in a single layer. Sprinkle the squash with sea salt and return the pan to the oven.
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Roast for 20 minutes, then remove the squash from the oven, flip it, and bake for an additional 5 minutes or until the squash is tender and browned.
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When done roasting, plate the squash and garnish evenly with lime juice, cilantro, olive oil, and optional jalapeno and coconut yogurt.
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Serve warm and enjoy!
Notes
Calabaza squash must be peeled before cooking. Acorn squash and kabocha squash may be cooked with the skin on or peeled if preferred.
