Roasted Kabocha Squash with Coconut Oil and Fried Sage
Roasted kabocha squash with healthy and sweet coconut and salty fried sage is the perfect vegan side dish!
Servings: 4 servings
Calories: 209kcal
Ingredients
- 1 Kabocha squash
- 4 tablespoons coconut oil melted
- 1 tablespoon curry powder
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Freshly grated Parmigiano
- Fried Sage
Instructions
- Fry sage leaves in hot oil for 1 minute until crisp, then set aside.
- Next scrub the outside of the Kabocha squash and with a very sharp knife and someone who has some strong hands, carefully cut it in half and scoop out the seeds.
- Lay the squash haves on their flat side and again with a sharp knife and a strong person, cut them into wedges.
- Place squash on a foil lined baking sheet and drizzle with melted coconut oil, salt, pepper, curry and dust the top with brown sugar.
- Roast in oven at 400 degrees Fahrenheit for a total of 30 minutes. Turn wedges over half way through.
- When done, top with freshly grated Parmigiano and fried sage.
Nutrition
Calories: 209kcal | Carbohydrates: 23g | Protein: 2g | Fat: 14g | Saturated Fat: 12g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 11mg | Potassium: 815mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3091IU | Vitamin C: 28mg | Calcium: 73mg | Iron: 2mg