Roasted Kabocha Squash

Most of us (myself included) need constant reminders and incentives for avoiding the familiar refined carbohydrate foods like bread and pasta, and replacing them with higher nutrient alternatives that don’t come with all the downsides of gluten. (Trust me, I still enjoy, really enjoy, a slice of pizza from time to time.)

But thankfully, there are so many other delicious, nutrient-dense foods to satisfy our starch cravings. I love root vegetables, potatoes and squash. Kabocha squash is one of my favorites, because it can be so satisfying, and I can only eat so many sweet potatoes. 

What is kabocha squash? It’s a type of winter squash that is particularly high in carotenoid antioxidants (which convert to vitamin A and are so good for our skin and eyes!). And, kabocha squash is considered a low glycemic index food, because it’s fiber content helps to slow down the release of the natural sugars it contains. 

So if you can get past the anxiety that cutting into one of these suckers provokes, give this recipe a try.


  • 1 kabocha squash
  • 1 tablespoon refined coconut oil, melted (for high heat cooking)
  • 1 tablespoon maple syrup
  • 1 tsp cinnamon
  • pinch of salt


  1. Preheat oven to 400 degree F and line a baking sheet with parchment paper.
  2. Wash and dry squash and cut in half lengthwise. Scoop out seeds and cut each half into 3-4 slices.
  3. Drizzle with coconut oil and maple syrup, and sprinkle with cinnamon and salt.
  4. Bake for 20 minutes, then turn squash and bake another 15 minutes until tender.
Nutrition Facts for roasted kabocha squash

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