Kabocha is a great starchy veggie that’s low in sugar but gives you that starchy sweet feel. When you combine healthy fats with complex carbohydrates, it actually slows the release of glucose in your blood stream. This evens out the spikes and dips that cause mood and energy imbalance and ultimately more sugar cravings. The avocado or coconut oil adds healthy fats to the dish, keeping you fuller for longer.
Preheat oven to 375°F. Bake squash whole for 15 minutes, until somewhat softened. Remove the squash and allow to cool for 20 minutes. (This will make it much easier to prepare.)
Once the squash is cool enough to handle, cut squash in half and remove seeds. Then cut into quarters, peel with a knife, and cut into chunks.
Line 2 cookie sheets with parchment paper. Rub coconut oil over squash, then add cinnamon and salt and toss well to coat. Divide squash evenly between the 2 cookie sheets, making sure to leave space between pieces; crowding them close together will create steam and produce a softer, mushier outcome.
Bake uncovered for 50 minutes to an hour, until edges start to brown. Alternate pans once in the middle of baking as the bottom rack tends to bake faster. I personally like these well done and crispy.
Serve warm or at room temperature.
Yield: 4-6 servings, depending on size of squash
Tip for picking out a tasty squash
Some kabocha squashes are bright green and look too perfect. I typically find that those squashes taste bland and are lighter in color and flavor on the inside. When it comes to kabocha squash, the uglier and bumpier the better! Look for a squash that’s a dull green color with brown splotches for the tastiest outcome.