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Roasted Squash with a Coconut Twist {Recipe}

by Marissa on November 19, 2012

Squash is one of those vegetables I love but can only eat in small amounts. This recipe changed that.

The special ingredient? Coconut oil. Starchy squash needs a heavy, decadent oil to stand up to its texture and sweetness and coconut oil is up for that job.

If you’re looking for a healthy side dish this Thanksgiving, try this one.


Roasted Kabocha Squash

1 small Kabocha squash, de-seeded and cut into bite-size pieces

2 Tbsps coconut oil

a sprinkle of Pumpkin pie spice (or a combination of ground cinnamon, nutmeg and ginger)

Preheat the oven to 425. Place the squash pieces in a lined baking tin. Add the oil and spices and stir to cover the squash evenly and completely. Bake for 40 minutes, until squash is fork tender.

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