Roasted Kobacha Squash

Kobacha squash, or Japanese squash is a low carb winter squash. About half the carbs of butternut squash, but with all of that flavor that we love! I find it to be a very versatile and lovely side dish.

I have even used this squash for soup, made in a similar manner as pumpkin or butternut squash soup.


1 kobacha squash

Salt & pepper to taste

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp turmeric

1/2 tsp onion powder

1/4 tsp ginger

Olive oil

Slice your kobacha squash & remove seeds. In a bowl, toss in salt, pepper, onion, ginger, cinnamon, nutmeg turmeric & olive oil.

Roast in a parchment lined pan at 400 F for 30 minutes or so.

So delicious! Even the skin is edible.

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