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Roasted Kabocha Squash with Coconut Oil and Fried Sage

Author: Samantha Ferraro


  • 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


  • Prep and fry sage and set aside. You can learn how to fry sage here.
  • 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.