Ingredients

The following ingredients have 4 Servings
  • 1 Medium Kabocha squash ((about 4 lbs))
  • 1 Tbsp Olive oil
  • Salt
  • 2 Tbsp Peanut butter ((Almond butter for paleo))
  • 4 tsp Full fat coconut milk
  • 1 Tbsp Reduced sodium soy sauce ((GF if needed))
  • 2 tsp Rice vinegar
  • 1 tsp Honey
  • 1/2 tsp Fresh ginger, (minced)
  • Cilantro, (for garnish)
  • Sesame seeds, (for garnish)

Instruction

  • Preheat oven to 400 degrees.
  • Chop the squash- this is tricky. How I do it is this: Cut it in half, then scoop out all the seeds and guck from the inside. Then cut each half into half again, so you end up with 4 quarters. Using a big knife, cut the skin off each quarter. Then, chop the squash into 1 inch cubes
  • Place the squash in a large bowl and toss with the oil and sprinkle with salt.
  • Place the cubes, cut side down onto a large baking tray.
  • Bake in the middle rack of the oven for 20-25 minutes,checking often to make sure they are not getting burned. The squash is done when the underside has a nice browned color and it is fork tender.
  • Whisk all the sauce ingredients in a small bowl.
  • Pour the sauce all over the cooked squash and toss to coat.
  • Sprinkle with cilantro and sesame seeds, if desired, and DEVOUR