Kabocha squash wedges are coated with olive oil, sea salt, and black pepper and roasted to caramelized perfection.
1 medium kabocha squash
2 tablespoons olive oil (or melted coconut oil or avocado oil)
Sea salt and pepper
1. Preheat the oven to 400 degrees F. Carefully cut the squash in half. Use a large spoon to remove the seeds. Slice the squash into ½-inch wedges. Arrange the squash in a single layer on a parchment-lined rimmed baking tray. Drizzle evenly with the oil, then sprinkle with sea salt and pepper to taste. Depending on the size of your squash, you may need to roast one tray and then repeat with any remaining squash that did not fit on the first tray.
2. Roast the squash in the oven for 15 minutes. Turn the squash pieces over to roast on the other side. Roast for another 15 minutes. The squash is ready when crispy on the outside and fork-tender on the inside.